Grayson Farm Braised Short Ribs

 Delicious!  These grass-fed short ribs from local Grayson Farm are incredible.  We love this hearty and simple recipe.   

                                          

Ingredients

• 6 bone-in short ribs (about 5 3/4 pounds)
• Kosher salt
• Extra-virgin olive oil
• 1 large Spanish onion, cut into 1/2-inch pieces
• 2 ribs celery, cut into 1/2-inch pieces
• 2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
• 2 cloves garlic, smashed
• 1 1/2 cups tomato paste
• 2 to 3 cups hearty red wine
• 2 cups water
• 1 bunch fresh thyme, tied with kitchen string
• 2 bay leaves

Directions

Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.

Preheat the oven to 375 degrees F.

While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan.Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.

Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid.

T-Bone Marinade

This week on special we have our Porterhouse and T-bone steak. This marinade is delicious on both cuts. We also like to use it on chicken.

Ingredients:

6 garlic cloves
3T olive oil
2T fresh thyme
1/2 cup red wine
salt and pepper

Mix all of the ingredients together and pour over steak, making sure to coat both sides. Allow to marinade for at least 2 hours.

Enjoy!

Fourth of July Value Pack.....

We hope you have a great Fourth of July weekend. We are now offering a summer grilling package that includes some of our most popular selections. For your convenience it is available fresh or frozen. This package is a great alternative to some of the larger packs (ie. 50lb pack and whole sides of beef) and could be perfect for a small get together or to pull out of the freezer on a day when you don't have time to go to the store. This will only be available for a limited time so come in and take advantage of this great value.  Our Summertime Value Pack includes:

(2) 1 lb Hanger Steak

(2) 14-16 oz Ribeye Steaks

(2) 12-14 oz NY Strip Steaks

(4) 8 oz Pork Chops

(1) Slab of Pork Ribs

(4) 1 lb Packs of Ground Beef

Total cost: $125.00 ($36.00 Savings)

Feel free to give us a call at 703-790-8300 to order one, or stop by and we'll custom cut it for you.

How to cook pork ribs......

With Memorial Day approaching this weekend it is time to come in and pick up some of Wendell's famous seasoned pork ribs. They are seasoned with the perfect blend of spices.  We find that the best way to cook them is on the grill at a medium to medium-low temperature for about 1 1/2 to 2 hours. Make sure to cook them bone side down and baste them with apple cider or beer toward the end of the cooking time. There is no need to flip the ribs while cooking. Cooking them at a high temperature will dry them out and they won't fall off the bone. Another option is to cook them in the oven at a temperature of 275 degrees, uncovered,  for about 3-4 hours.  They are done when they have an internal temperature of about 165 degrees. Enjoy!

"Dinner of the Week".......

This week we will be offering a "dinner of the week" special. It includes either Salmon or Hanger Steak with a bag of spinach, rice pilaf and a bottle of wine. We will take 15% of the total of your purchase. We also have two great recipes that customers have shared with us and are absolutely delicious.

Salmon with Dijon Mustard:

Dijon mustard
Salt
pepper
garlic
rosemary
olive oil

Coat salmon with olive oil
Spread a thin layer of Dijon mustard on the top
Sprinkle with black pepper, garlic and fresh rosemary

Cook at 350 for 15-20 minutes (depending on the size of fillet)

Turn up the heat to 450 for the last few minutes

Hanger Steak with Shallots:

2T olive oil
1/4 cup red wine
2T butter
2T parsley
4 medium shallots

Season steaks with salt and pepper to taste

Heat oil in a heavy skillet on high
Place steaks in skillet and cook about 6 minutes (3 minutes a side) for medium rare. Flip steaks when they are browned.

Take steaks off and let cool on a plate, cover loosely with foil.

Reduce heat to medium and melt 1T butter , add shallots and cook until soft.
Add wine and bring to a boil, let cool and add parsley and remaining butter.
Pour over steaks and serve.

New products this week: Ramps and Black Garlic

If you have not tried a Ramp come in and pick some up. They are similar to a leek and have an oniony-garlic flavor. They will work in the recipe above instead of shallots. Take it up a notch and throw in some Black Garlic.

Black garlic is an exciting new product. It has a sweet savory flavor and almost melts in your mouth.  It is loaded with twice as many antioxidants as raw garlic and contains a natural cancer preventing compound.

Enjoy!

Valentine's Day Special...

Looking to avoid crowded and high-priced restaurants this Valentine's Day? Then come by the Organic Butcher where we are featuring an easy to cook romantic dinner for two:

Two Maine Lobster Tails (5-6 oz each)
& Two Filet Mignons (4-6 oz each) for just $45.00.

Did the Surf and Turf last year and want to try something different? Try our frenched lamb racks at $20.99/lb. Or maybe you want to fire up the grill for some juicy ribeye steaks (heart-shaped available) at $19.99/lb. U-10 Dry Sea Scallops?? ...Pork Roast?? We're happy to help you find the perfect Valentine's Day meal- just give us a call or come in soon to place your order before the big day, Saturday, February 14th!

Local Dry-Aged Beef

Interested in stocking your freezer with locally-raised Angus beef? This Whitewood farm beef has been dry aged for 21 days giving it exceptional taste and tenderness. We only have a limited amount available this month for freezer packs so get your orders in. Buying in bulk allows you to save a significant amount. Shoot us an e-mail and we will let you know about available options. Everything will be custom cut in a quantity ranging from 50 lbs to a whole side of beef (approx. 175 lbs of beef).

Super Bowl Weekend Specials...

Celebrate all weekend long with great specials from the Organic Butcher! We will be featuring our New York Strips and Ribeye Steaks both at $13.99 per pound! Pre-orders are welcome as our supply is limited. Don't pass up this tremendous offer!

Featured Product of the Week...

The Matambre. This classic Argentinian dish is prepared at our store, and is ready for your oven, at 375 degrees, for 15-20 minutes/lb. The name, "mata" plus "hambre", means hunger killer, as it is often served as an appetizer in Argentina. These rolled and tied flank steaks are stuffed with vegetables, herbs, and hardboiled eggs. When sliced, the spiral of ingredients within make for a colorful presentation. This is an impressive dish with tons of flavor... the oven-ready Matambre will be available to you on Wednesday, January 21st, at $13.99/lb!

Featured Special of the Week:

Beef shanks are on special this week, at $4.99/lb. If you've never tried them, they're a great slow-cooking cut, and the perfect alternative to the pricier veal osso buco. The shank is cut across the bone, in roughly 1-2" thick pieces, and the bone with its marrow is essential in adding flavor to the beef. These meaty cuts are also enhanced by the presence of connective tissue, which is ultimately dissolved into a flavorful sauce to finish the dish. We recommend this recipe as a traditional way to prepare this perfect winter comfort meal. Give this cut a try for its outstanding value and taste, and let us know what you think!

Stocking up for the winter?

Next time you visit the Organic Butcher, be sure to check out our new frozen meat inventory. It's a great time to stock your freezer with meat and wild game at a 15-20% savings. You'll find a variety of quality products, from cuts of local beef to ground buffalo and turkey. Come on in, and check it out!

Holiday Pre-Orders...

are picking up as the festivities draw near. If you are still deciding on your menu, we have posted a few popular items below. Please also see our "holiday menu" on the righthand side of this page for other ideas. Why not check one job off your list of things to do, and come in or call us with your special pre-orders today!


Prime Standing Rib Roast - $17.99/lb
We've listed this selection first, as it is always our most popular holiday roast. As a general rule of thumb, we recommend ordering about one bone for every two people you want to serve. See this link for help with preparing your rib roast.

Striploin Roast - $ 14.99
We are featuring the often overlooked Striploin Roast as our Holiday Special this year. If you prefer a leaner cut, this is a great option with a lot of value
We recommend ordering about 1/2 lb/person of this boneless roast. See this link for help with preparing your striploin roast.

Lamb Crown Roast - $26.99/lb
If lamb is your go-to meat over the holidays, and you're looking to make a great impression, then this is the selection for you. Love lamb, but want a simple presentation? We'll offer frenched lamb racks as well, at $24.99/lb. Plan to order about 3 bones per guest. See this link for help with preparing your lamb crown roast.

Berkshire Pork Crown Roast - $15.99/lb
The ever-popular Berkshire pork is available for you in a variety of presentatoins, including boneless loins and frenched racks ($13.99/lb). This particular breed of pork is exceptional in taste and quality- a guaranteed hit at your holiday dinner! We recommend ordering about 1-2 bones/person. See this link for help with preparing your Berkshire pork crown roast.

The cold weather has arrived and so have Short Ribs.....

Short Ribs, upon popular demand, have landed on our specials list for the week. This is an increasingly popular cut that tops the list for flavor. English cut or flanken cut, slow cook them to perfection with any one of these recipes.