Grass-fed/Finished Beef 
Cooking Guidelines & Recipe

3) Tenderizing is a good way to create a tender cut of meat. Marinating is a way to increase tenderness and add flavour to the beef. It will also make the meat cook quicker so you are advised to keep a good eye on the meat until you see how quickly it is cooking. Here is a good basic marinade for beef cuts:

▪   Salt and pepper to taste

▪   2 lbs (2 kg) beef short ribs

▪   2 Tbsp (30 mL) olive oil

▪   4 cups (1L) beef stock (or beer or wine)

▪   1 head garlic cut in half

▪   1 Tbsp (15 mL) fresh sage, chopped

▪   1 Tbsp (15 mL) tomato paste

In a small mixing bowl, combine the flour, salt and pepper. Stir to mix.

Add the ribs, one at a time, and coat with the flour mixture. Transfer to a hot skillet with the olive oil. Repeat with the remaining ribs. Turn frequently until all sides are browned. Reduce heat if they start to brown too quickly or smoke.

Transfer to a roasting pan.Add the beef stock, garlic, sage and tomato paste. Cover tightly with tinfoil and place in the hot 350 F (180 C) oven for 2 hours.

Remove from oven and allow to cool for 1 hour. Place in a storage container and refrigerate over night. Next day, remove fat from the surface of the stock.

To serve, add ribs and bones to a large skillet. Bring to a boil, simmer and turn meat occasionally while the stock reduces. Check the seasoning and adjust with salt and pepper if necessary.

Serve warm, with a little sauce spooned over the meat. Great over mashed potatoes or rice dishes.