Filed Under (Rib sauce recipe) by admin on 09-10-2009
Heat oven to 350 degrees.
_2 lbs. ribs
Brown and drain ribs.
SAUCE:
-1 onion, diced
-1 tbsp. butter
-1 tbsp. vinegar
-2 tbsp. lemon juice
-2 tbsp. brown sugar
-1/2 c. catsup
-1 1/2 tbsp. Worcestershire sauce
-1/4 tsp. dry mustard
-1 c. water or white wine
-1 tbsp. celery salt
Brown onions in butter and add rest of ingredients. Pat browned ribs in roaster pan. Pour the sauce over. Baste often until done.
Filed Under (Rib sauce recipe) by admin on 28-09-2009
-1 (6 lb.) rib roast (with bone)
-Salt and pepper to taste
Heat oven and roasting pan to 500 degrees. Season roast with salt and pepper. Place rib roast in pan and sear at 500 degrees for 10 minutes.
Lower heat to 350 degrees and roast until internal temperature registers 125 degrees on a meat thermometer (approximately 90 minutes more, or 17 minutes per pound total cooking time).
After removing from oven, let roast stand for about 20 minutes. Meanwhile, make Mustard Sauce. Carve roast and serve with Mustard Sauce. Serves 8.
MUSTARD SAUCE:
-1/2 c. dry white wine
-4 tbsp. prepared yellow mustard
-4 tbsp. Dijon mustard
-4 tbsp. coarse grain mustard
-2 c. heavy cream
Degrease pan drippings. Then deglaze pan by boiling the white wine in it for about 1 minute, scraping bits from the bottom of the pan with a wooden spoon while the wine boils.
Combine mustards and add to wine. Bring to a simmer. Add the cream and continue simmering, stirring occasionally, until sauce has been reduced and thickened to desired consistency, about 15 minutes.
Ingredients:
-1/3 c. white wine vinegar
-1/4 c. sugar
-1/4 c. plus 1 tsp. minced fresh mint
-12 single New Zealand baby rib lamb chops (about 1 lb.)
-1 garlic clove, halved crosswise
-1/2 tsp. dried thyme
-White pepper
Have the butcher French the chops; i.e. scrape the meat down to the eye so most of the bone is clear. Rub each chop with the cut sides of the garlic and season with thyme and white pepper.
Make the dipping sauce by cooking the vinegar and sugar over medium heat until the sugar dissolves, stirring constantly. Stir in the mint and let the sauce cool. Grill or broil the chops for 1 1/2 to 2 minutes per side. Serve them with the dipping sauce. Serves 4.
