Heat
the oven to 325 degrees F. Season the beef with the black pepper.
Place the beef into a roasting pan, rib-side down.
Roast
for 2 hours 20 minutes for medium-rare or until desired doneness.
Remove
the beef to a cutting board and let stand for 20 minutes.
Remove
any fat from the pan drippings. Stir the stock and wine, if
desired,in the pan. Cook and stir over medium-high heat until
the sauce is reduced slightly, scraping up the browned bits
from the bottom of the pan. Season with additional black pepper,
if desired. Serve the stock mixture with the beef.
Standing
Stuffed Crown Pork Roast*
Ingredients:
7 pounds crown pork roast
2
cups chopped cranberries
1/2
cup white sugar
1/2
cup butter
2
onions, chopped
2
cups chopped celery
2
teaspoons salt
1/4
teaspoon ground black pepper
8
cups white bread cubes
2
apple - peeled, cored, and chopped
1/2
cup apple juice
1
egg
1
teaspoon poultry seasoning
Directions:
Pat
pork dry with paper towel. In small bowl, combine all rub ingredients
well and apply to all surfaces of the pork roast. Place roast
in a shallow pan and roast in a 350 degrees F. oven for 1 to
1-1/4 hours (18 to 20 minutes per pound), until the internal
temperature on a thermometer reads 145 degrees F (63 degrees
C). Remove roast from oven; let rest until temperature reaches
160 degrees F, about 10 minutes before slicing to serve.reheat
oven to 375 degrees F (190 degrees C).
Season
pork roast with salt and pepper to taste, then place on a rack
in an open roasting pan, rib ends down.
Bake
at 375 degrees F (190 degrees C) for 2 hours. Roast will be
only partially cooked.
Meanwhile,
in a medium bowl, combine cranberries and sugar and mix well;
set aside. Melt butter or margarine in a large skillet over
medium heat. Add onions and celery and saute until tender, about
10 minutes. Add cranberry mixture, 2 teaspoons salt, 1/4 teaspoon
ground black pepper, bread cubes, apples, apple juice, egg and
poultry seasoning. Toss well.
After
the two hours, remove roast from oven. Turn rib ends up and
fill cavity with cranberry/apple stuffing. Insert meat thermometer
between two ribs in the thickest part of the meat, making sure
that end of thermometer does not touch any bone.
Return
stuffed roast to oven and continue roasting at 375 degrees F
(190 degrees C) for about 1 1/2 hours, or until internal temperature
of meat reaches 175 degrees F (80 degrees C). (Note: If stuffing
becomes too brown, cover it with aluminum foil.)
To
Serve: Place roast on warm platter and let stand for 15 minutes
for easier carving. Slice between ribs to carve, and serve with
stuffing.
Boneless
Prime Pork Loin Roast*
Ingredients:
1
(3 pound) boneless pork loin roast
Herbed
Pepper Rub:
2
tablespoons cracked black pepper
2
tablespoons grated Parmesan cheese
2
teaspoons dried basil
2
teaspoons dried rosemary
2
teaspoons dried thyme
1/4
teaspoon garlic powder
1/4
teaspoon salt
Directions:
Pat
pork dry with paper towel. In small bowl, combine all rub ingredients
well and apply to all surfaces of the pork roast.
Place
roast in a shallow pan and roast in a 350 degrees F. oven for
1 to 1-1/4 hours (18 to 20 minutes per pound), until the internal
temperature on a thermometer reads 145 degrees F (63 degrees
C).
Remove
roast from oven; let rest until temperature reaches 160 degrees
F, about 10 minutes before slicing to serve.reheat oven to 375
degrees F (190 degrees C).
Easy
Beef Tenderloin*
Ingredients:
1
(3-1/2- to 4-pound) center-cut beef tenderloin, trimmed
of silver skin and fat
2
tablespoons vegetable oil
2
tablespoons kosher salt
1
tablespoon freshly ground black pepper
8
tablespoons unsalted butter (1 stick), at room temperature
2
medium garlic cloves, finely chopped
1
tablespoon finely chopped fresh rosemary leaves
1
tablespoon finely chopped fresh thyme leaves
Butchers
twine, as needed
teaspoons salt
Directions:
Heat
the oven to 400°F and arrange a rack in the middle. Meanwhile,
pat the beef dry with paper towels. (If one end of the beef
is noticeably thinner than the other, tuck the thinner end underneath
and tie where you tucked with butchers twine. This will
help it cook more evenly.) Using your hands, rub the tenderloin
all over with the oil, sprinkle with the salt and pepper, and
rub until evenly coated; set aside.
Heat
a large frying pan over medium-high heat until just starting
to smoke. Place the beef in the pan and sear, turning occasionally,
until golden brown all over, about 10 minutes. Transfer to a
13-by-9-inch baking dish and set aside until the surface of
the beef is no longer hot, about 15 minutes. Meanwhile, make
the butter mixture.
Place
the butter, garlic, rosemary, and thyme in a medium bowl and
smash with the back of a spoon or a rubber spatula until evenly
combined. When the beef is ready, evenly rub the butter mixture
on the top and sides of the tenderloin.
Roast
until an instant-read thermometer inserted into the thickest
part of the beef registers 120°F to 125°F for rare or
125°F to 135°F for medium rare, about 25 to 35 minutes.
Transfer
the beef to a cutting board and tent it loosely with foil. Let
it rest at least 20 minutes before slicing.reheat oven to 375
degrees F (190 degrees C)
Ingredients - Original recipe makes 4 servings
Ingredients
- Original recipe makes 4 servings
2 1/2 pounds
country style pork ribs
1 tablespoon garlic powder
1 teaspoon ground black pepper
2 tablespoons salt
1 cup barbeque sauce
2 pounds small red-skinned potatoes, quartered
3 tablespoons extra-virgin olive oil
1/2 teaspoon cumin seeds (optional)
Kosher salt and freshly ground pepper
14 cloves garlic, finely chopped
2 tablespoons packed light brown sugar
1 lemon (1/2 juiced, 1/2 cut into wedges)
Pinch of red pepper flakes
4 skinless, boneless chicken breasts (1 1/2 to 1 3/4 pounds)
2 tablespoons chopped fresh cilantro or parsley
Directions
Directions
Place ribs
in a large pot with enough water to cover. Season with garlic
powder, black pepper and salt. Bring water to a boil, and cook
ribs until tender.
Preheat
oven to 325 degrees F (165 degrees C).
Remove ribs
from pot, and place them in a 9x13 inch baking dish. Pour barbeque
sauce over ribs. Cover dish with aluminum foil, and bake in the
preheated oven for 1 to 1 1/2 hours, or until internal temperature
of pork has reached 160 degrees F (70 degrees C)
PREP
30 mins COOK 1 hr 30 mins READY IN 2 hrs.
Position
a rack in the lower third of the oven and preheat to 425 degrees
F. Toss the potatoes with 1 tablespoon olive oil, the cumin seeds,
3/4 teaspoon salt, and pepper to taste. Spread in a large baking
dish and roast until the potatoes begin to brown, 25 to 30 minutes
Heat the
remaining 2 tablespoons olive oil in a small skillet over medium
heat. Add the garlic and cook, stirring frequently, until lightly
golden, about 2 minutes. Remove from the heat and stir in the
brown sugar, lemon juice and red pepper flakes.
Remove the
baking dish from the oven, push the potatoes to the sides and
arrange the chicken breasts in the middle. Season the chicken
with salt and drizzle with the garlic mixture. Return to the oven
and bake until the chicken is cooked through and the potatoes
are tender, about 20 minutes. Remove from the oven; transfer the
chicken to a cutting board and slice. Add the cilantro to the
baking dish and toss with the potatoes. Serve the chicken with
the potatoes and lemon wedges. Drizzle with the pan juices.
*
Special thanks to our friends at allrecipe.com for these great recipe
ideas.
We
Accept:
4050-D
Five Fork Trickum Road, Lilburn, GA 30047 - (770) 717-0058
Mon
- Sat 9:30am to 6:30pm. Sun Closed
Tony's
Meat Market Butcher Shop in Lilburn Atlanta Beef Pork Lamb