Rosemary and Garlic Braised Lamb Ribs

I make a lot of tasty meat. Proof on my Instagram. 

From what I can gather, you either love lamb or you hate it. If you are one of the lucky ones who love lamb, this braised lamb ribs recipe is going to be your new best friend. Paired with a little bit of red wine reduction, this is a savory dish that can be eaten by itself or with some paleo salads.

These braised lamb ribs work wonders on a cool breezy night. Add in some root veggies if you like when you’re roasting them for a heartier alternative or just for some increased amount of food.

Is red wine paleo? I don’t know, or care. It tastes awesome in this recipe and you’re not going to be getting drunk from it, so I’m going to use it. If there’s some left overs, I’ll probably end up drinking it, too. Come get me, paleo police!

Here’s how to make it:

Preparation: 24h
Cook Time: 1h
Serves: 4


  • 3 1/2 pound rack of grass fed lamb ribs
  • 1 head garlic
  • 2 sprigs fresh rosemary
  • 2 cups red wine
  • 2 tablespoons ghee
  • sea salt
  • cracked black pepper


  1. Soak the lamb in red wine, herbs, and salt and pepper for up to 24 hours.
    Using a cast iron pan, sear the lamb ribs on high heat 1-2 mins each side. This will lock in the juices and keep the meat tender. If the ribs are extremely fatty, no need to use ghee here. Coat pan with ghee before if they are not.
  2. Use a roasting pan and bake the ribs at 350F for roughly 45 minutes. This will vary depending on how large the lamb ribs are. Include the marinade you used as well as chunks of garlic and rosemary.
  3. Add some more fresh herbs (rosemary, thyme, whatever you want) to the drippings of the pan and simmer on low until the sauce reduces to a syrup like consistency. Set the braised lamb ribs on some greens and drizzle the red wine/lamb dripping reduction over the ribs.