Braised Denver Ribs

Braised Denver Ribs



4 Racks of Cedar Springs or Shepherd’s Pride Lamb spareribs
Sea salt and freshly ground black pepper
4 Tablespoons seasoned flour
4 Tablespoons olive oil
3 Cups Onion, small diced
4 Carrots, small diced
3 Stalks of Celery, peeled, small diced
3 Large Garlic cloves, thinly sliced
3 Tablespoons Tomato paste
1 Cup Red wine
3 Cups Lamb stock
1/2 Cup Brown sugar
1/2 Cup Balsamic vinegar
6 Fresh rosemary sprigs
2 Bay leaves
2 Tablespoons Butter, cold


  1. Roast ribs on a rack at 425°F for 15 to 20 minutes to remove excess fat. Remove and let 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 an 8-quart, heavy-bottomed casserole pan. Brown the rib pieces in batches until all sides are dark brown. Remove each batch to a platter.
  2. Add onion, carrots, celery and garlic to the pan. Place the pan back on the stove over medium heat and cook, stirring occasionally, for 5 to 7 minutes or until vegetables are lightly browned. Stir in the tomato paste; cook 2 to 3 minutes. Add red wine; cook an additional 4 minutes. Add stock, sugar, vinegar, rosemary sprigs and bay leaves; stir to combine. Add browned rib pieces. Cover and roast at 250°F for at least 2 hours until ribs are fork tender.
  3. To Serve: Remove casserole from the oven. Remove the braised ribs to a heated platter. Strain liquid into a stainless sauce pan; bring to high heat then 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 the ribs.

Recipe and Image provided by the American Lamb Board.

Print Friendly, PDF & Email