It's still just cold enough that we've been craving something really savory. These braised rib chops with Red Russian Kale hit the spot!
The recipe is really quite simple and does most of the work itself. It also calls for red wine, we suggest a nice Côtes du Rhône as a red blend tends to stand up to the long heat and offers a crisp flavor at the end. You only need 2 cups, so pour yourself a glass to get started.
4 Lamb Rib Chops
1 Medium Onion
2 Garlic Cloves
2 Cups Red Blend Wine
¼ Cup Red Wine Vinegar
2 TBL ShakeyGround Wildflower Honey
½ bunch Red Russian Kale
Preheat oven to 350 degrees. In a deep skillet, sauté onion and garlic until golden. Lightly coat rib chops in salt and pepper and sear in sautéed onions on medium/high heat for about 3 minutes on each side. Remove from pan and lower heat to low. Add red wine vinegar, wine, honey, and a few sprigs of rosemary. Bring to simmer. Add rib chops back to pan, cover, and bake at 350 degrees for 2 hours. Just before the rib chops come out of the oven, salt and pepper kale and sauté lightly. Add about a ¼ cup of water and place lid on pan to steam. Lower heat to low.
Serve rib chops over kale and garnish with rosemary. Enjoy!