K. is the farmer up the road that helps hay our fields. He also raises polled Herefords and we have been filling our freezer with his beef for the past few years. We love having local beef and knowing that it is raised less than one mile away. It is delicious and it all works out with bartering and a little cash to cover haying and turkeys-for-Thanksgiving. I’m happy to not try to juggle raising them myself. There is the right amount of fat on the cuts, the ground beef is very lean, and the flavor is just what you would hope for in local grass raised beef. We have inadvertently become food snobs.
With such a wonderful arrangement, I can hardly complain that the beef can be a little, well, a lot, chewy...
Hence we labeled this flavorful beef the “athletic cow” meals. There are a few hills where Keith’s beefers graze, just a few. We jokingly credit this terrain for the texture of our steaks and roasts. At the same time, we credit the land for the health of the livestock that live there and roam freely while leading a stress-free life in the country. Well, I presume they are stress-free, but what do I know?
A nice recipe and a little time is all you need to magic the tenderness out of some of the cuts. Tonight I have a meeting and wanted to leave a delicious dinner for the fam before I headed out the door. I’ve been wanting to try short ribs this way for sometime and when the package fell out of the freezer and bruised my toes last night, I decided today would be the day. Enjoy the step-by-step: