I was in the Super Duper the other day and I saw a man who looked like he might be the butcher. My husband told me that Super Duper had a butcher and that he was available on certain days, but I forgot the days and just happened to see him on this particular day. He looked like he just might be from Texas and so, emboldened, I strolled over and asked him if he ever cut beef flanken ribs.
He: Well sure!
Me: Are you from Texas 😀
Well he wasn’t, but close enough and his ribs were a whole lot cheaper than the ones at the German butcher 😉
I imagine that in the paleolithic age salads weren’t exactly “composed”. Or maybe, in a way, they were; the gatherers going out with their baskets, adding edible fruits and vegetables, then communally sharing the basic contents around the fire. In the good seasons I imagine these baskets were colorful and attractive, sort of like my market baskets after shopping. Although I wouldn’t feel comfortable just plunking it in the middle of the table and saying “Let’s Eat!” without slicing, cubing, peeling, leafing, etc. I don’t know why this popped into my head. Instead of “sliding down”, I must be plummeting 😉
It seems I’m suffering from “pernicious anaemia”, the doctors don’t say that but I got it from reading about Jane Austen’s life and liked the sound 😀 Don’t you all fall to your knees and start praying yet, I’m okay 😀
Easy Coriander Cumin Beef Flanken Ribs
4 thin cut beef flanken ribs
1 tbsp powdered cumin
1 tbsp powdered coriander
1/2 tsp black pepper
1 tsp salt
1 tbsp olive oil
Make a paste with the cumin, coriander, pepper, salt and olive oil, then rub onto both sides of the ribs. Cover with plastic warp and allow to rest for about 2 hours. Preheat the oven on broil for about 5 minutes, then broil the ribs for about 6 minutes, turn, and continue to broil for another 6 minutes.