Overnight Marinated Burgundy Pepper Lamb Ribs

Ingredients

• Olive oil

  Salad or cooking

  8 tbsp or 108g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Garlic

  Raw

  2 cloves, minced or 6g

• Red wine

  Alcoholic beverage, table

  4 fl oz or 118g

• Ketchup

  2 tbsp or 30g

• Molasses

  6 tsp or 42g

• Celery seed

  Spices

  ¼ tsp or 0.5g

• Rosemary

  Fresh

  ¼ tsp or 0.2g

• Basil

  Spices, dried

  ¼ tsp, ground or 0.3g

• Oregano

  Spices, dried

  ¼ tsp, leaves or 0.3g

• Thyme

  Fresh

  ¼ tsp or 0.2g

• Onion powder

  Spices

  ¼ tsp or 0.6g

• Lamb rib

  Domestic, separable lean only, trimmed to 1/4" fat, choice, raw

  24 oz or 680g

Directions

1. Whisk together olive oil, salt, black pepper, garlic, red wine, ketchup, molasses, celery seed, rosemary, dried basil, dried oregano, thyme, and onion powder in a large bowl.
2. Add the lamb ribs and toss to coat well. Cover and refrigerate 8–24 hours, turning once if possible.
3. Remove lamb from the marinade, letting excess drip off; discard marinade. Pat the tips dry with paper towels.
4. Heat a large skillet over high heat with a thin film of oil. Sear lamb 1–2 minutes to brown, then reduce to medium and cook 3–4 minutes more, turning as needed, until desired doneness.
5. Check internal temperature: 145°F for medium-rare or about 150°F for medium. Let rest a few minutes before serving.