Braised Lamb Spare Ribs with Duck Fat Fries

Braised Lamb Spare Ribs with Duck Fat Fries | 0 Comments
From Lamb Spare Ribs , Aired on Wed 8/19
Chef Jeff Henderson, Broussard's , Fries, Sides, Ribs
Instructions

 WHAT TO GET

Braise

2 racks lamb ribs cut each cut into half

4 cups beef broth

1 yellow onion small diced

2 ribs celery small diced

3 tablespoons roasted garlic, minced

1 cup sweet red  wine

1 small diced jalapeno

1 teaspoon crushed red pepper

1 herb bundle

1 pinch cayenne

¼ cup pepper jelly

¼ cup blackstrap molasses

8 ounces sweet smoky barbeque sauce

1 tablespoon salt

1 tablespoon pepper

2 tablespoons olive oil

Fries

2 large sliced russet potatoes

½ gallon duck fat

1 tablespoon sea salt

1 tablespoon minced chives

WHAT TO DO

Braise

1.    evenly rub ribs with salt and pepper

2.   in high-heated oiled pan, sear both sides of short ribs

3.   reduce heat to high-medium

4.   add onion, celery and garlic, jalapeno, cayenne, red wine and crushed pepper

5.    when vegetables brown, add beef broth and herb bundle

6.   braise on low simmer for about 3 hours

7.   remove ribs from liquid and drizzle with bbq, molasses and pepper jelly

Fries

1.    preheat duck fat to 350 degrees

2.   submerge fries until they are golden then transfer to blotting paper

3.   toss in sea salt

4.   garnish with chopped chives

Ingredients
  • 2 racks lamb ribs cut each cut into half
  • 4 cups beef broth
  • 1 yellow onion small diced
  • 2 ribs celery small diced
  • 3 tablespoons roasted garlic, minced
  • 1 cup sweet red wine
  • 1 small diced jalapeno
  • 1 teaspoon crushed red pepper
  • 1 herb bundle
  • 1 pinch cayenne
  • ¼ cup pepper jelly
  • ¼ cup blackstrap molasses
  • 8 ounces sweet smoky barbeque sauce
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 2 tablespoons olive oil
  • 2 large sliced russet potatoes
  • ½ gallon duck fat
  • 1 tablespoon sea salt
  • 1 tablespoon minced chives

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