Braised Denver Ribs
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Credit: Brad Barnes, CMC, CCA, AAC, Associate Dean, The Culinary Institute of America, Hyde Park, N.Y.
The National Culinary Review, November/December 2010
From the Chef
“Courtesy of the American Lamb Board”
4 racks American lamb spareribs
Sea salt and freshly ground black pepper
4 T. seasoned flour
4 T. olive oil
3 cups small-diced onion
4 carrots, small diced
3 celery stalks, peeled, small diced
3 large garlic cloves, thinly sliced
3 T. tomato paste
1 cup red wine
3 cups lamb stock
½ cup brown sugar
½ cup balsamic vinegar
6 fresh rosemary sprigs
2 bay leaves
2 T. cold butter
1. Roast ribs on rack at 425ºF 15-20 minutes to remove excess fat. Remove; cool. Cut into
4-inch pieces. Season each piece with sea salt and pepper; dust with seasoned flour. Heat olive oil over medium heat in 8-quart heavybottomed casserole pan. Brown rib pieces in batches until all sides are dark brown. Remove each batch to platter.
2. Add onion, carrot, celery and garlic to pan. Put pan back on stove over medium heat; cook, stirring occasionally, 5-7 minutes, or until vegetables are lightly browned. Stir in tomato paste; cook 2-3 minutes. Add red wine; cook 4 minutes. Add stock, sugar, vinegar, rosemary sprigs and bay leaves; stir to combine. Add browned rib pieces. Cover; roast at 250ºF at least 2 hours until ribs are fork-tender.
3. To serve: Remove casserole from oven. Remove braised ribs to heated platter. Strain liquid into stainless saucepan. Bring to high heat; simmer on low heat until reduced by half and sauce is a glaze. Season with salt and pepper, to taste. Add butter. Brush glaze over ribs.
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