The recipes below feature items from this weeks specials!

Tri Tip Roast

Tri-Tip On Sale - $4.99 per lb

• 1 (1 1/2 pound) beef tri tip roast, trimmed
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon dried marjoram
• 1 teaspoon dry mustard
• salt and ground black pepper to taste
• 1/3 cup red wine
• 1 tablespoon olive oil, or as needed

1. Rub roast all over with thyme, basil, marjoram, mustard, salt, and black pepper. Place meat in a sealable plastic bag, seal the bag, and refrigerate, 8 hours to overnight. Pour red wine into bag with meat 4 hours before cooking.
2. Preheat oven to 450 degrees F (230 degrees C). Drizzle olive oil all over the bottom of a roasting pan.
3. Place meat in the prepared roasting pan.
4. Roast in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue roasting meat until hot and slightly pink in the center, 20 to 25 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let rest for 5 to 10 minutes before thinly slicing against the grain.
   

Amazing Ribs

Pork Back Ribs On-Sale Now - $2.99 per lb

• 6 pounds pork baby back ribs
• 1 pinch black pepper
• 1 pinch salt
• 1 pinch crushed red pepper
• 4 cups barbecue sauce
• 2 (12 ounce) bottles porter beer, room temperature

1. Cut ribs into small portions of 2 or 3 bones each. Bring a large pot of water to a boil. Season water a pinch each of salt, black pepper, and crushed red pepper to the water. Boil ribs in seasoned water for 20 minutes. Drain, and let the ribs sit for about a half an hour.
2. Meanwhile, preheat an outdoor grill for high heat.
3. Lightly coat the ribs with barbecue sauce. Cook the ribs over high heat for a 5 to 10 minutes on each side to get a nice grilled look to them.
4. Place grilled ribs in a slow cooker. Pour remaining barbecue sauce and one bottle of beer over the ribs; this should cover at least half of the ribs. Cover, and cook on High for 3 hours. Check ribs every hour or so, and add more beer if needed to dilute sauce. Stir to get the ribs on top into the sauce. The ribs are done when the meat is falling off the bone. The ribs were cooked completely in the first process, the rest is about flavor and texture.

Lemony Grilled Salmon Fillets with Dill Sauce

Salmon Fillets On Sale Now - $13.99 lb

• 2 lemons, ends trimmed and sliced thickly
• 4 (6 ounce) fillets salmon
• 1/2 cup water
• 1/3 cup lemon juice
• 1 1/2 teaspoons cornstarch
• 4 teaspoons butter
• 3 lemon slices, cut into quarters
• 1 tablespoon snipped fresh dill
• 1/4 teaspoon salt
• 1/8 teaspoon dried chervil
• 1 dash cayenne pepper

1. Preheat an outdoor grill for high heat and lightly oil the grate.
2. Grill salmon and thick lemon slices on hot grill until salmon flakes easily with a fork, 3 to 5 minutes per side.
3. Stir water, lemon juice, and cornstarch together in a small saucepan to dissolve the cornstarch; add butter and place over medium heat. Cook and stir the mixture until boiling and thick, 5 to 10 minutes. Remove saucepan from heat. Stir quartered lemon slices, dill, salt, chervil, and cayenne pepper into the sauce. Serve with the grilled salmon and grilled lemon slices.