Fratelli Perata Winery
Sauce for Flavorful Meats and the Meat, Too

Back to the lamb from Alexander’s Meats: we were experimenting with the BBQ and Cabernet Franc. This wine demands a big flavor, so lamb and prime rib are our choice. Alexander’s has lamb riblets and prime rib roasts that have tremendous flavor. Here is a sauce that works with either. This sauce has been around forever, except we have added wine to how Mama would make this, and put a dry rub on the meat. You make the sauce and prep the meat the day before serving, so if you’re entertaining, this is a good one (unless you snack on the ribs before serving).

For 3 pounds lamb riblets or beef ribs:


1 T olive oil
1 pound onions, minced
4 cloves garlic, minced
1 tsp rosemary
1 tsp savory
1/2 tsp marjoram
1/2 tsp thyme tablespoons
3 cups chicken or vegetable broth
1 bottle red wine, I know, I know. Use Merlot if making beef; Cab Franc for lamb
1 tablespoon butter
1 tablespoon flour
BBQ dry rub (your favorite or on our website)

Put the olive oil in a large high sided skillet, heat until medium hot, and then add the ribs one rack at a time to brown well. Set aside.  Browning the ribs will leave bits of meat and fat in the skillet. Lower the temperature; add the onions and herbs to the skillet, sauté until the onion is soft but not yet caramelized, about 10 minutes. Then add the garlic and sauté another 2 to 3 minutes so the garlic is softened but not browned, i.e. don’t scorch the garlic. Then add a little broth to deglaze the pan, then the rest of the broth and the red wine. Add the ribs and simmer until almost fork tender. Put in the refrigerator to cool, overnight.

When ready to finish, pull the pan from the refrigerator, take all the hard fat off the top and discard. Warm the broth on the stove, and then pull the meat from the pot. Bring the broth to a boil and reduce it until there is about 1 1/2 cups of liquid. If the onions haven’t dissolved or you want a pretty presentation, you can now strain the remaining broth.  Make a roux with the flour and butter, add the reduced broth, simmer to thicken. Set aside while the meat finishes.

Pat the racks dry, and then sprinkle with your favorite dry rub. Start your BBQ and when medium high, add the racks, cook about5 to 10 minutes each side, until nicely crispily browned and heated through. This actually is variable depending on how the wine and conversation are going as you BBQ.  Pull from BBQ, slice the ribs to serving pieces, put sauce in dish with ladle so everyone can drizzle some on the ribs and bring on the Cabernet Franc.