Herb-Braised Lamb Ribs in a Rich Aromatic Sauce
These lamb ribs are slow-braised until fall-off-the-bone tender in a deeply aromatic sauce loaded with garlic, herbs, onion, and warm spices. The pan sauce is rich, savory, and soul-satisfying — perfect for serving with mashed potatoes, couscous, or crusty bread.
Ingredients:
- 2½ lbs (1.1 kg) lamb ribs, separated into individual pieces
- Salt and black pepper
- 2 tbsp olive oil
- 1 large onion, sliced
- 6 garlic cloves, smashed
- 1 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 sprig fresh rosemary
- 4–5 sprigs fresh thyme
- 1 bay leaf
- 1½ cups beef or vegetable broth
- ½ cup dry red wine (or more broth)
- Zest of 1 lemon (optional)
Instructions:
- Sear the Ribs:
Pat lamb ribs dry. Season with salt and pepper. In a large Dutch oven or deep skillet, heat olive oil over medium-high. Sear ribs in batches until browned on all sides. Set aside. - Build the Base:
In the same pan, reduce heat to medium. Add onions and garlic; sauté 5–6 minutes until softened. Stir in tomato paste, cumin, and paprika; cook 1–2 minutes more. - Deglaze & Simmer:
Pour in red wine to deglaze, scraping up browned bits. Add broth, rosemary, thyme, bay leaf, and lemon zest. Return ribs to pan, nestling them into the liquid. - Braise:
Cover and simmer on low for 2 to 2½ hours, until ribs are fork-tender and sauce is rich. You can also transfer to a 325°F (160°C) oven if preferred. - Finish & Serve:
Discard herb stems and bay leaf. Taste sauce and adjust seasoning. Serve ribs hot, spooning sauce over the top.
Quick Info:
- Prep Time: 15 mins
- Cook Time: 2.5 hours
- Servings: 4
- Best with: Couscous, mashed potatoes, rice, or flatbread
- Flavor: Bold, herby, slow-cooked comfort
