Want to make dinner and feature local meat? How about Osso Bucco?
We have portions of veal for Osso Bucco, we have lots of one pound packages of ground veal, there are flank steaks, round cutlets, loin chops, sirloin chops and other assorted chops, cutlets and steaks!
I was hungry when I was sorting the freezer last night. That meant that I grabbed out a package of Belted Galloway Grassfed Beef Short Ribs, and a few packages of our Rose Veal. I left the veal in the freezer in the kitchen for thawing later today, but did pop the Short Ribs into the refrigerator.
This morning I whipped up some really super tasty rub for the ribs:
- 5 Tbsp paprika
- 1 Tbsp onion powder
- 1 Tbsp garlic powder
- 1 Tbsp black pepper
- 1 Tbsp dark chili powder
- 5 Tbsp kosher salt
- 1 Tbsp thyme
- 2½ Tbsp oregano
- 5 Tbsp sugar
- ½ cup brown sugar
Mix all thoroughly in food processor and seal the extra rub in a canning jar for future use. (Note that I omit including cayenne pepper. You may include it, but only use about a half a teaspoon for a batch this size. It is still super duper tasty without the cayenne.)
So the Short Ribs are in a ziplock bag smothered in rub, hanging out in the fridge.
If you want a very good sounding recipe for Osso Bucco, I would suggest the one that I will be trying in the coming days, from Giada de Laurentis. (click on “recipe for Osso Bucco” above for a link to the Food Network recipe for it, along with more than 100 reviews).
Are you hungry yet?