Beef ribs!



A pop into the Loblaws at Yonge Street & Empress Walk yesterday provided me with a package of 1/2-price Beretta Farms beef ribs. Knowing that fresh meat sales are usually the result of soon-to-be-expired meat, I marinated these shortly after coming home, in a blend of light soy sauce, 2 garlic cubes, the last of my Garlic and Hot Pepper Jelly, agave nectar and Chinese cooking wine.

After marinating for about a half-hour, I pan-seared them on both sides, producing some damn fine caramelization, if I do say so myself. The one I had with yesterday's dinner was cooked to medium, and was really juicy and tender. The one I had today was well done, so less juicy and tender — but that made the thicker one that Matt had pretty much perfectly medium today.

This type of marinade is my favourite for beef, adding a slightly sweet, garlicky component to a stronger-flavoured, fattier meat.