Sauce for Flavorful Meats and the Meat, Too
to the lamb from Alexander’s Meats: we were experimenting with the BBQ
and Cabernet Franc. This wine demands a big flavor, so lamb and prime
rib are our choice. Alexander’s has lamb riblets and prime rib roasts
that have tremendous flavor. Here is a sauce that works with either.
This sauce has been around forever, except we have added wine to how
Mama would make this, and put a dry rub on the meat. You make the sauce
and prep the meat the day before serving, so if you’re entertaining,
this is a good one (unless you snack on the ribs before serving).
For 3 pounds lamb riblets or beef ribs:
1 T olive oil
1 pound onions, minced
4 cloves garlic, minced
1 tsp rosemary
1 tsp savory
1/2 tsp marjoram
1/2 tsp thyme tablespoons
3 cups chicken or vegetable broth
1 bottle red wine, I know, I know. Use Merlot if making beef; Cab Franc for lamb
1 tablespoon butter
1 tablespoon flour
BBQ dry rub (your favorite or on our website
the olive oil in a large high sided skillet, heat until medium hot, and
then add the ribs one rack at a time to brown well. Set aside.
Browning the ribs will leave bits of meat and fat in the skillet. Lower
the temperature; add the onions and herbs to the skillet, sauté until
the onion is soft but not yet caramelized, about 10 minutes. Then add
the garlic and sauté another 2 to 3 minutes so the garlic is softened
but not browned, i.e. don’t scorch the garlic. Then add a little broth
to deglaze the pan, then the rest of the broth and the red wine. Add
the ribs and simmer until almost fork tender. Put in the refrigerator
to cool, overnight.
When ready to finish, pull the pan from
the refrigerator, take all the hard fat off the top and discard. Warm
the broth on the stove, and then pull the meat from the pot. Bring the
broth to a boil and reduce it until there is about 1 1/2 cups of liquid.
If the onions haven’t dissolved or you want a pretty presentation, you
can now strain the remaining broth. Make a roux with the flour
and butter, add the reduced broth, simmer to thicken. Set aside while
the meat finishes.
Pat the racks dry, and then sprinkle with
your favorite dry rub. Start your BBQ and when medium high, add the
racks, cook about5 to 10 minutes each side, until nicely crispily
browned and heated through. This actually is variable depending on how
the wine and conversation are going as you BBQ. Pull from BBQ,
slice the ribs to serving pieces, put sauce in dish with ladle so
everyone can drizzle some on the ribs and bring on the Cabernet Franc.