Porter braised lamb riblettes
December 13, 2010
I followed the recipe on a package of lamb riblettes I bought from Whole Foods the other day. In a word, easy. I threw a rack of riblettes in a Le Creuset pan in the oven at 250 for 2 hours with 1 bottle of porter style beer (any dark porter will do), 2 chopped carrots, 1 chopped onion, 2 sprigs rosemary, 3 cloves garlic, 1 c beef broth, 2 tsp sherry vinager, and salt amd pepper to taste. Braise with lid on, and remove from heat. Reduce liquid by simmering for 15 mins. In the meantime, put those ribs in the oven under a low broiler to crisp up slightly. Remove after 7-10 mins. Eat with veg and reduced au jus.
