La Super Costilla, Foot-and-a-Half-Long Two-Pound Beef Rib, Headed To The OC Fair

SuperCostilla.jpg
Anne Marie Panoringan

We couldn't wait until next month for the Orange County Fair to kick off, so we motored down to Del Mar this week and checked out some of the fan-freaking-tastic snacks working their way up the 5. Our first stop was Biggy's Meat Market, and Dominic Palmieri was more than ready to share his wares.

Palmieri had two new items to their menu. First was a "Texas Tenderloin": pork pounded thin like veal Milanesa, breaded, and deep-fried. Nestled in a bun with the usual lettuce and tomato accoutrements, it paired well with any of the sauce bar options, including his Jack Daniels BBQ Whiskey flavor. But we know you're dying to learn more about that photo, right?

Dubbed The Big Beef Rib (La Super Costilla for the California crowd), we're talking TWO POUNDS of USDA prime aged meat that's been butchered to naturally bind to a 17-inch rib bone. It is then marinated, tenderized, slow smoked for over two hours and mesquite finished. Whaaat?!? In addition, carnivores have their choice of smoky, zesty garlic and spicy BBQ sauce as a finish.

But wait, there's more! For those times when food wins over man, Palmieri designed special "Doggy Bone Bags" (which resemble the plastic you stick an umbrella in during a rainy Target run) for stashing leftovers. At around $17 a pop, it's a feast fit for Flintstone himself.

For the hardcore grillers, he's preparing to sell it online, with seasoning packets and online instructions to assist you. Otherwise, you've got another three weeks to daydream, or until July 4 to hightail down to Del Mar. As Dominic says, "We hope to make Henry VIII proud. A modern-day Renaissance food. Out with the leg of foul, in with the two-pound rib of beef!"

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9 comments
abdullaali
abdullaali

thank you منتدى عراقنا

Rodneywatson99
Rodneywatson99

i agree,my  the outside thebrother and took one home yesterday,along with the biggest and the best onion rings weve ever had,next time i think we should slap the rib on the barbi and char the outside nice and black,good idea dru.

dru c.
dru c.

Tender meat, but could use more flavor overall -- whether it's the seasoning, smokiness, or char on the exterior.

DanGarion
DanGarion

Thanks for the clarification, now for me to try and source these for myself here in SoCal... 

Biggy
Biggy

Some of you are right and some of you not so right? The rib bones are from Texas and for sure there is absolutely no food glue used. It was a very engenious process to find the perfect cut of beef that was cut the right way that when cooked, adhered to the bone. There is no processed or formed meat used on The Big Rib. You gotta come to OCFair to check it out. One bite and you'll realize how delicious it is.

Loveabullie
Loveabullie

..."meat that's been butchered to naturally bind to a 17-inch rib bone" -- The definition of Natural is "Present in or produced by nature." So unless the meat is bound to the bone in the animal, it is NOT naturally bound. More likely artificially bound by meat glue.

Mr. Rosewater
Mr. Rosewater

 This sounds good. A "leg of foul [sic]"? Not so much.

DanGarion
DanGarion

Is the rib actually rib meat or is this meat added to the rib? The reason I ask is because there are beef rib bones like this in Texas, but they are nearly impossible for the public to come by here in California.

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