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Classic Standing Beef Rib Roast*

Ingredients:
  • 1 (7 pound) standing rib roast
  • 1/4 teaspoon ground black pepper
  • 1/2 cup Beef Stock (regular or unsalted)
  • 3 tablespoons red wine

Directions:

  • 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
  • Butcher’s 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 butcher’s 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
  1. 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.
  2. Preheat oven to 325 degrees F (165 degrees C).
  3. 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.

  1. 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
  2. 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.
  3. 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.
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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

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Tony's Meat Market Butcher Shop in Lilburn Atlanta, Beef, Pork, Lamb, Sausage

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