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ROASTED LAMB RIBS WITH RED WINE SAUCE
4 pounds lamb ribs, separated into individual ribs
Cloves from 1 head of garlic, peeled and chopped
3 tablespoons chopped fresh thyme or rosemary or a combination
Salt and pepper to taste
2 cups dry red wine
2 tablespoons extra virgin olive oil
2 cups lamb or beef broth
Rub the lamb with the garlic, herbs, salt and pepper and a few tbsps of the red wine. Toss with the olive oil and set aside to marinate for at least 30 minutes, or up to overnight (in the refrigerator).
Preheat the oven to 375 degrees. Arrange the ribs barely touching in a single layer in a roasting pan. Roast for 20 minutes, remove from the oven and pour off any fat, turn the ribs, return to the oven and roast for 20 minutes longer. Remove from the oven and pour off the fat, save the juices.
Return the ribs to the oven and roast until the meat is very tender and the tops and edges of the ribs are very crisp and browned. Transfer the ribs to a platter and set aside in a warm place. Pour off the fat and juices in the roasting pan, discarding the fat and saving the juices.
Place the roasting pan on top of the stove and add the remaining wine, the broth and the reserved juices in the measuring cup. Bring to a boil, then cook down until reduced by half, scraping up any bits from the bottom of the pan. Serve the ribs in a puddle of the sauce. Serves 4
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