How to make it

  • Prepare:
  • ---------------------------
  • Place large stew pot on stove
  • wash slabs of ribs and on a large cutting board separate ribs from each other with sharp butcher's knife
  • when done pick 4 nice ones with bone and put aside
  • cut the fat off remaining and carefully cut meat off remaining bones
  • they will be different shapes but cut into approximately same size
  • Heat the stew pot to med-high and put just the first 4 bones in using wooden long-handled spoon to swirl around
  • add meat
  • add garlic
  • stir while cooking about 8 minutes
  • -----
  • add:
  • -----
  • kosher salt about 3 small pinches
  • fresh ground black pepper and pulling tyme from stems add and stir
  • --
  • in 2 cups warm water stir in gravy mix
  • alternately add water mixture and wondra to make roux
  • stir in madiera (optional)
  • add veggies and stir
  • add olives
  • ___________________________
  • bring to low boil
  • lower to simmer
  • carefully taste to adjust seasoning
  • cook half covered until meat and veggies are fork tender
  • ----------------------------------------------
  • refrigerate at least 4 hours; overnight is best
  • skim off excess fat reheat on simmer and serve with hot flakey biscuits or rolls and perhaps a salad of young greens.
  • ----------------------------------------------
  • le chat noir asks that you enjoy!

Reviews & Comments 2

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  • swamphunter007 11 years ago
    This sounds like it will taste great!
    Was this review helpful? Yes Flag
    " It was excellent "
    legoflamb ate it and said...
    Ahh, a truely marvelous blend of simple flavors. I always love olives with my lamb, and the maderia gives it a nice earthyness.
    Was this review helpful? Yes Flag

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