Ribsteak

Eastside Road, Healdsburg, September 16, 2009

WELL, NOW THAT THE vegetarians have turned away in disgust, we can get back to cleaning out the freezer. These ribsteaks were in there too long, alas; the fat on the edges had taken on that too-well-hung flavor. But the meat itself was delicious, and politically very correct: the beef came from Paolo's ranch.
Lindsey fried it in the black iron skillet, deglazing the pan for the sauce. With it, as you see, little cubes of potato sautéed in oil, and kale from our garden, and absolutely delicious green beans — haricots verts— from Love Farms, in Healdsburg.

Cheap Nero d'Avila