THUNDER BAY – Yesterday, in Thunder Bay, Bay Meats was the scene of two things. First a large group of customers stopped by to make purchases of some of the delicious beef, pork, and chicken that Bay Meats is famous for. Second there was a protest from PETA.
For many of us, those initials stand for “People Eating Tasty Animals“.
One can certainly respect the choices each individual makes with regard to what they decide to consume in their daily intake of calories and nutrition. I respect the right of people to choose to be a vegan, a vegetarian, or an omnivour. Those choices are up to individuals.
To celebrate the delicious taste of beef. Here is a recipe from the Alberta Beef Producers:
THICK-CRUSTED GARLIC PRIME RIB
Slivers of garlic infuse the meat with rich, garlicky flavour while slow-roasting delivers delicious restaurant-style roast beef.
Prep: 10 minutes Cooking: 3 hours
7 lb 3.15 kg Prime Rib Premium Beef Oven Roast
8 cloves garlic, cut into thin slivers
2 tbsp 30 mL Worcestershire sauce
Salt and Pepper
1/2 cup 125 mL coarsely chopped fresh parsley
1/4 cup 50 mL Dijon mustard
2 tbsp 30 mL EACH herbes de Provence or dried thyme and
Shallot Gravy (recipe follows)
1. Cut shallow slits all over roast; insert garlic slivers into slits. Rub all over with Worcestershire sauce, salt and pepper. Combine parsley, mustard, herbes de Provence and oil in bowl. Set aside 2 tbsp (30 mL) of the mixture for Shallot Gravy, rubbing remainder all over roast.
2. Place roast, bones down, on rack in shallow roasting pan. Insert oven-safe meat thermometer into centre of roast. Roast, uncovered, in 450°F (230°C) oven for 10 minutes. Reduce heat to 275°F (140°C); roast until thermometer reads 135°F (57°C) for medium-rare to medium, about 2-3/4 to 3-1/4 hours.
3. Remove from oven. Cover loosely with foil and let stand for 15 to 30 minutes before carving. Drain off all but 2 tbsp (30 mL) drippings from roasting pan and make Shallot Gravy.
SHALLOT GRAVY: Place roasting pan over medium heat; add 3 shallots (coarsely chopped) and reserved herb rub. Cook, stirring until shallots soften. Stir in 2 cups (500 mL) beef broth and 3 tbsp (45 mL) Worcestershire sauce; simmer, stirring up any browned bits from bottom of pan. Combine 1 to 2 tbsp (15 to 30 mL) cornstarch with equal amounts cold water, making smooth mixture. Gradually stir into broth; bring to boil, stirring until thickened, about 3 minutes. Strain.
Serves 8 to 10 with leftovers (about 18 Canada Food Guide servings).
Per serving: 218 Calories, 26 g protein, 10 g fat, 3 g carbohydrate. Good source iron (21%DV) and excellent source zinc (73%DV), source vitamin D (10%DV), 8%DV