RECIPE: Braised Buffalo Ribs with Red Wine Thyme Jus


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The Savvy Grapes 'Rules of Thumb' Our Favorite Matches Back to Recipes Need help selecting wine for a party or a function? SHARE YOUR RECIPES Do you have a favorite recipe that you would like to post? Send it to us! BE SAVVY Send us your email to be included on the invitee list for *The Savvy Grapes* upcoming food & wine events. Cheers!	Braised Buffalo Ribs with Red Wine Thyme Jus Serves 4 Chef Warren Sutherland (left) of Sweetgrass Aboriginal Bistro prepared the recipe at the HerbFest July '06 Warren's Rosemary & Garlic Whipped Potatoes recipe follows The Savvy Grapes wine suggestions: Red Wine - This hearty dish is best served when a bold red wine is paired with. We would suggest to look for a blend or a single varietal wine (made with only one grape). Specific wines to try: Chapoutier Cotes de Rhone Villages Rasteau $17 LCBO Graham Beck Shiraz, South Africa $20, LCBO Vintages Sandbanks Winery Marcheal Foch VQA, Prince Edward County ($17 available directly from winery) Braised Buffalo Ribs with Red Wine Thyme Jus 8 Buffalo ribs 4 cups veal stock 1 cup red wine 1 head of garlic, peeled & cloves crushed ½ bunch fresh thyme 2 Tablespoon butter Salt & Pepper to taste 4 Tablespoon oil ½ cup red wine (2^nd amount) Season the ribs with salt and pepper and allow to sit for approximately 1 hour In a saute pan, heat the oil over med high heat. Sear the ribs in the pan, until golden brown. Place ribs in a roasting pan. Pour off excess oil and deglaze the pan with the cup of red wine. Add to the roasting pan along with the veal stock and the garlic and thyme. Cover and place in a 350 degree oven for 2 hrs. Remove from liquid and strain liquid into a sauce pot and reduce over medium high heat by half. Pour liquid back unto ribs and allow to cool in liquid. When serving reheat in liquid until hot. Remove from liquid and place on plates. Increase heat and add remaining red wine and reduce down. Mount with butter, season and pour over ribs. Serve with a mound of Rosemary and Garlic Whipped Potatoes (below) and fresh steamed vegetables. Where can you purchase buffalo?? In Ottawa, Warren recommends to purchase buffalo at Aubrey's Meats at 51 York St Ottawa P: 613-241-4093 or Saslove's Meat Market P:800-567-2239 Rosemary & Garlic Whipped Potatoes 2 ½ lb Yukon Gold Potatoes – peeled & cut into thirds ¾ cup heavy cream 2 fresh rosemary sprigs, washed 4 ounces butter 4 ounces garlic, minced 4 ounces butter (2^nd amount) Start potatoes in cold water. Bring to a boil, then simmer until fully tender. In a separate pot place first 4 oz butter in pan and roast garlic stirring constantly as not to burn. Add cream and rosemary, bring to a boil. Let sit for aprox 5 - 10 minutes for rosemary to steep. Process potatoes in food mill (or mash to your preferred consistency) Remove rosemary sprigs. Using hand mixer, add the remaining butter and the cream Season to taste.	HAVING A PARTY? Trying to figure out which wines to serve? The Savvy Grapes will help you! Send us your menu & we will select wines to complement each course. The best part...there is no charge. Cheers! *The Savvy Grapes, Inc.* Accredited Sommeliers Contact us on: (613) 851-1785 or email Copyright © 2004 *The Savvy Grapes Inc.* All rights reserved. OUR PRIVACY POLICY: The Savvy Grapes will not sell or distribute your contact info.