great beef & garlic
By: Rose Lindsey (Nov 11, 2009)
We were drawn to the Pd Farms table as my in-laws live in Wallowa, so a meat purveyor from Elgin piqued our curiosity. I am not much of a meat eater but am married to one. After perusing his wares and conversation, we purchased a package of boneless ribs and some garlic. The garlic was consumed in short order and was some of the best we've ever had. This purchase, mind you, was back in August, and the ribs came frozen. So keep them frozen we did, when finally, the other day I said this meat is not getting any better so let's cook. After thawing, I rubbed them with a simple mix from those guys of 'Thrill of the Grill' fame, covered them with foil, baked them @ 325 for about 2 hrs or so. They were amazing! Free-range, grass-fed beef can be way too strong, for someone like me, but I found this meat to be full of lovely flavor & moisture & I'm looking forward to ordering more (and different cuts) and hopefully pickup @ their farm around Thanksgiving, when we'll be out that way. I hope their hard work is paying off and they find it worthwhile to show up at the farmers markets, so we all may continue to benefit from their great efforts.
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