3 pounds rack of beef or lamb
salt and black pepper to taste
10 sprigs of thyme
3 tablespoons olive oil
2 medium onions, chopped
1/2 cup red wine
2 tablespoons cornstarch
1/2 cup heavy cream
3 pounds rack of beef or lamb
salt and black pepper to taste
10 sprigs of thyme
3 tablespoons olive oil
2 medium onions, chopped
1/2 cup red wine
2 tablespoons cornstarch
1/2 cup heavy cream
Rub the ribs with salt and black pepper
Sprinkle the thyme over the ribs and roll them up in twine
Heat the olive oil in a Dutch oven and sear the ribs on all sides
Add the onions and cook until they're caramelized, stirring occasionally
Add the red wine, and enough water if necessary, to cover the meat
Cover the pot and braise over low heat for 1 hour, or until the meat is tender
If using a pressure cooker, cook for 30 minutes
Remove the twine and discard the thyme
Keep the ribs warm
Mix the cornstarch with the heavy cream
Add to the braising liquid and simmer until thickened slightly, without boiling
Taste and adjust seasoning as needed
Serve hot, spooning some of the sauce over the ribs
Serves 4.
