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1
If the butcher has not removed the membrane on the back of each rib rack, gently pry it up by sliding a sharp implement (like the tip of an instant-read thermometer) under it, then lifting gently.
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2
Grab the membrane with a paper towel and peel it off.
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3
Place the ribs in a baking dish and rub them on both sides with 2 tablespoons of the oil.
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4
Sprinkle both sides with the rosemary, sage, garlic and generous amounts of salt and pepper.
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5
Arrange the onion under and over the ribs, top each rack with a bay leaf, and drizzle with the vinegar.
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6
Refrigerate, covered, 6 to 12 hours.
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7
Heat the oven to 350 degrees.
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8
Pour the remaining oil into a roasting pan large enough to hold the ribs side by side.
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9
Put the pan in the oven for 5 minutes.
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10
Add the ribs, rounded side up, along with the seasonings, onions and garlic.
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11
Roast for 30 minutes.
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12
Drizzle with the honey and roast 10 more minutes.
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13
Turn the ribs over and pour the milk and cream over them.
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14
Roast for 1 more hour.
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15
At this point, if using the mushrooms, wipe with a damp paper towel and trim off the stem ends.
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16
Cut into 1/4-inch slices.
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17
Turn the ribs over, rounded side up again.
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18
Arrange the mushrooms on top.
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19
Spoon any pan juices over the top and continue roasting, basting occasionally, 30 minutes to 1 hour more.
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20
If the meat starts to brown too much, press a sheet of parchment paper or aluminum foil on top.
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21
When the ribs are cooked, the meat will have shrunk back from the ends of the bones by 1/4 to 1/2 inch and the ribs should be tender enough to pull apart with your fingers.
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22
Cut the ribs into 1- or 2-bone sections and serve at once with the optional roasted mushrooms.
