Red Wine Braised Lamb Short Ribs
Hungry for more? The lamb farmers are featured in a podcast episode!
This low and slow lamb recipe is well worth the wait. The nice layer of fat on the ribs adds depth to the flavour in the meat. You're going to love it!
Prep Time: 30 min
Cook time: 5+ hrs
Yield: depends on the number and size of your ribs
lamb short ribs (choose how many you want, but ensure it all fits in your Dutch Oven)
1 large onion
3 garlic cloves
Bunches of fresh herbs - rosemary & oregano work great
2 cup beef broth
1 cup red wine (or more - you can use more wine than broth if you love that wine flavour)
Thaw lamb the day before. Salt the meat and keep it in the fridge overnight. Set it out on the counter in the morning to allow it to come to room temperature.
Heat your outdoor grill to its hottest temperature. Sear the meat quickly on all sides over high heat for 20-30 seconds per side. Set meat aside.
Pre-heat oven to 400F.
Cut onion and garlic into wedges. Heat a Dutch Oven on medium heat and cook the onion in a splash of oil until it softens. Add the garlic and cook a couple minutes more.
Remove the pan from the heat and place the bunches of herbs on top of the vegetables. Nestle the ribs into the pan. Add enough broth that all the onions and herbs around the ribs are sitting in the liquid.
Wrap the pot in tin foil. Place in pre-heated oven & immediately turn the temperature down to 270F. Leave in oven for 5 hrs or more.
The meat is done when it falls apart by touch and you can remove any bones without resistance. Remove the ribs from the pan, cover and let sit for 10 min. You can easily remove the larger pieces of fat.
Zhuzh it up!
You can adapt this recipe to give the lamb whatever flavours you like. Change up the vegetables you fry up, the herbs you put in fresh and add a spice rub to the meat.
If you don't want to use wine, just do all broth.
This amazing recipe was written by Heather Dyer.