Thursday, April 17, 2008

The Perks of a Great Butcher

I usually comprise a meal plan for the week. We get everything we need from the butcher and we're set. The other day we couldn't decide what we wanted for dinner. Nothing that I had planned sounded tempting and we just happened to be right by our butcher. You can imagine going to the butcher for me is always a joyous occasion but this day in particular proved to be better than usual.

Prime rib beef bones were staring me smack in the face. These ribs were gorgeous. To give you an idea of how great our butcher is, his family raises all of their own cattle on their land and they sell the meat through their retail store. All of the meat is hormone and antibiotic free. The quality of meat we get is exceptional. While all of the meat from our butcher is amazing, these ribs were unbelievable. I found a great recipe at Recipezaar which apparently works well with pork ribs too. The beef ribs turned out fantastic and leftovers the next day were even better. I could go on forever about the benefits of having a good butcher. If you have your doubts, find a good one in your area, make sure he's knowledgeable about the meat he sells and judge for yourself. Given the 143 million pounds of beef recalled recently in the U.S., you owe it to yourself to know where it all comes from. Plus, it's always so rewarding when you support your local farmers. And now, I am officially off my soapbox!

RECIPE courtesy of Recipezaar:
6-7 lbs beef bones (prime rib roast bones)
salt (don't use too much salt to season the ribs)
1 tsp garlic powder
1-2 TBSP minced fresh garlic
2 1/2 cups ketchup
1/2-3/4 cup cider vinegar (can use white vinegar also or half and half)
1/4 cup sugar
1/3 cup brown sugar (or to taste)
3 tsp chili powder
1/4 tsp cayenne pepper (or to taste)
2 tsp mustard powder
1 large onion, coarsely chopped

Prepare and grease a casserole or baking pan (large enough to hold ribs and sauce). Season prime rib bones (baby back pork ribs if using) with seasoning salt, pepper and garlic powder. Place the ribs in the casserole dish, and bake uncovered in a 350 degree oven for about 45-50 minutes; drain any fat. In a bowl mix together the garlic, ketchup vinegar, both sugars, chili powder, cayenne pepper and mustard powder; mix well to combine. Add in chopped onions; mix well. Pour the sauce over ribs, and mix with your hands to coat the ribs. Bake uncovered for about 1 - 1-1/2 hours or until the beef (or pork) ribs are tender Baste occasionally. If the sauce becomes too thick while cooking, add a little water.

Serves 4-6


michelle said...

i am jealous of your butcher. although the fact that i don't have one can be chalked up to pure laziness, so i suppose i have no right to be.

Vicarious Foodie said...

Those look really good. I don't have a butcher. I'm sure I'm at a disadvantage, but I'm too lazy to make a separate trip. Actually, now that I'm thinking about it, I don't think I've ever even seen an actual butcher shop. But then again I haven't sought one out.

~Madeline~ said...

Hi Michelle and Vicarious Foodie!

I can relate, it's much more convenient to get everything at one place. I find it really easy when I make a trip to the butcher a couple times a month, stock up and have everything on hand in the freezer. It ends up being so much less expensive too. Happy eating!

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