15 Apr, 2015

One of our most popular cuts is our grass-fed

15 Apr, 2015

45One of our most popular cuts is our grass-fed, 40-hour slow-cooked short rib served atop lobster risotto. It takes a week to fully prepare. We marinate it, cure it with salt, sugar, garlic, and herb seasonings. Then we smoke the meat using a mix of hickory and pine, let it cool, pan-sear it, and let it cool again. Then we braise it at a low temperature. It’s soft all the way through, juicy.

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