Prime Rib Roast


  • Bring roast to room temperature before cooking. (Usually takes around 45 min.)

  • Preheat oven to 450 degrees to seer in all those delicious flavors.

  • Cover roast in butter, fresh crack black pepper, garlic, and oregano.

  • Cook roast 450 degrees for 15-20 min then drop oven temp to 350.

  • Continue cooking roast at 350 for 18-20 min/lb (medium rare.)

  • I strongly recommend using an instant meat thermometer, and taking out the roast 5-10 degrees before your desired temp, because it will continue to cook its self for the next 10 min or so.

  • Once the roast has reached your target temp, remove from the oven and tent in tin foil for 10 minutes before serving. This will allow the roast to settle, and rise to your desired internal temp.

  • I don't typically recommend adding salt to the roast until after cooking as it is known to draw moisture from the meat.

Blade Roast


  • Adjust oven rack to middle position and heat oven to 300 degrees. Season roast generously with salt and pepper.

  • In a Dutch oven or stock pot heat 2 tblsp of oil on medium high heat. Brown all sides of the roast about 8-10 minutes in total time. Remove the roast from the pot to a plate.

  • Reduce heat to medium, add chopped onions, celery, garlic or any of your favorite seasonings, stirring, until beginning to brown (5-6 min0. Stir in a ¼ cup of liquid ( such as beef or chicken broth, red wine, soup, canned tomatoes, water or any combination of these) scraping the bottom of pan to loosen browned bits.

  • Return roast back to pot and add enough liquid to come halfway up the side of the roast. Cover with lid, bring to a simmer over medium heat and then transfer pot to the oven.

  • Cook, turning roast every 30-40 min for 3-4 hours, until fully tender and a meat fork slides easily in and out of the meat. The last 30-45 minutes of cooking small potatoes, sliced carrots or sliced parsnips can be added if desired.

  • Transfer the roast from the pot, tent with tinfoil 15-20 minutes before carving into ½ inch slices. Allow liquid in pot to settle about 5 minutes and skim fat off the surface with a wide spoon. Season with salt, pepper or ¼ cup of dry red wine if desired and boil for 5 minutes. Use a slotted spoon to remove vegetables and pour sauce over the meat. When it comes to a leftover recipe pot roast just can't be beat.

Pulled Pork
  • Preheat the oven to 220C. Line a roasting tin with sheets of foil big enough to fold over the top of the pork. Pat the meat dry with a paper towel and add it to the tin. Mix together some salt, sugar and paprika and rub into the meat. You could also purchase a already    prepared and seasoned pork shoulder from Marilus!

  • Put the pork into the hot oven for about 40 minutes until well browned, then take out and turn down the heat to 125C. (optional) Pour some liquid smoke over the pork if using, then fold the foil over the top to make a sealed parcel. Put back in the oven and cook for about 6–7 hours, until the internal temperature measures 89C and it's soft enough to spoon. Pour off the juices and reserve.

  • Turn the heat back up to 220 and cook the pork, uncovered, for 10 minutes to crisp up. Take out, cover with a tent of foil, and leave to rest for 30 minutes.

  • Use two forks, or your fingers to pull into shreds, and then add the rest of the seasoning (salt, pepper, paprika, BBQ sauce of your choosing), and any meat juices from the tin, and stir in. If possible, leave to soak for 24 hours before reheating in a warm oven to serve.

Cooking Our Meat


We're happy to share a few ways to cook Marilu's Meats.

Before we start, I want to go over some meat cooking basics.Enjoy!


Rack of Lamb
  • Move oven rack to the center and preheat to 450 degrees
  • Combine bread crumbs, garlic, rosemary, salt & pepper, and some olive oil in a bowl, mix and set aside.
  • Season the rack of lamb with salt and pepper, then sear in a pan with hot olive oil for 1-2 minutes on all sides.
  • Brush the rack of lamb with mustard then roll in the bread crumb mixture
  • Roast at the preheated temp for roughly 12-18 minutes. Cook for longer if you prefer your lamb more well-done.
  • Let stand once finished cooking for 5-7 minutes before carving.
Easy Lamb Chops
  • Take the chops out of the fridge and bring them to room temperature.
  • Season with salt, pepper, garlic, rosemary, thyme and parsley.
  • Roast the chops in the oven for roughly 10 min/side for 20 minutes.
  • Check the internal temp of the chops is close to 140, let rest for 5 minutes then enjoy!
Eye of round Roast - High temp style
  • Bring the roast to room temperature, and season with salt, pepper, garlic, and oregano.
  • Preheat your oven to 500 degrees
  • Place the roast in the oven and drop the temperature to 475 for 7 minutes/lbs. Then turn off the oven and leave the roast to cook in the residual heat for 2 ½ hours. Important: Do not open the oven at this time.
  • Open the oven and make sure the internal temp has reached a temp of 145.
  • Carve the roast into thin slices and serve.
Sirloin-Tip roast


  • Take the roast out of the fridge and allow it to reach room temp (45 min). In a small bowl, mix the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme. Stir in the olive oil, and allow the mixture to sit about 15 minutes.

  • Preheat the oven to 350 and line a roasting pan with fresh leeks.

  • Cover the roast with butter, and the herb mixture.

  • Roast for roughly 18-20 min/lb. Check the internal temp after about an hour. Be sure to remove the roast about 5 degrees earlier than you desired temp to allow it to cook on its own, once removed from the oven.

  • When the roast has reached roughly 5 degrees before your desired temp, remove it, slice in thin slices and serve

Easy Dr. Pepper Pork Back Ribs


  • Into a large stock pot add: ribs, onion (one whole diced up), garlic (2-3 tablespoons should do it) and liquid smoke (roughly 1 tablespoon).

  • Pour Dr. Pepper over to cover. Bring to a boil, cover and lower to a simmer until ribs are tender (1 to 1 1/2 hours).

  • Remove ribs to a baking pan.

  • Pour BBQ sauce over the ribs (Whatever you prefer, but I have been partial to Cattle Boys lately).

  • Bake uncovered in a 350 degree oven for 30-45 min,or on a medium heat grill for 20 - 25 min. You want to keep checking them and as soon as a crust developes you should add more BBQ sauce to create a nice layer of delicious candied sauce.


Short-ribs are one of those meats thet you dont even really need a recipe for. They are so loaded with natural flavour you just need a little seasoning and a little time!

They cab be cut a variety of ways so just ask your friendly Marilus Butcher.


  • Heat up a little oil in a deep Dutch oven and brown those ribs. You want them dark and even a little charred around the edges. This is where all the flavor comes from!

  • Pour in a few cups of liquid. Beer, wine, and broth all work well. We like to use about 2 cups of red wine plus 1 cup of chicken or beef broth. Deglaze the pan a little with some wine or brandy, then toss in a sliced onion and a few sprigs of rosemary and thyme.

  • Put the lid on and slide into a 325°F oven. Cook for about 2 1/2 hours, then take out and let the ribs rest for about half an hour before serving. Serve with rice, pasta, noodles, or polenta. We love a big pile of polenta with some shredded short ribs in their juices on top!



  • Selecting the right cooking temperature for the right cut of meat is imperative. If you try to cook a pot roast quickly you will end up with shoe leather. As a general rule, muscles on the animal that are used frequently have to be cooked slow and to well-done temps and muscles used less frequently can be cooked quickly to desired level of doneness. Be sure to ask your friendly Marilus Butcher for help.

  • Bring your meat to room-temperature before you cook! It allows the meat fibers to relax and also it gives the cold center a chance to reach the same temperature as the outside of the meat.

  • Cooking too hot can burn the outside and leave a raw inside. too cold will can dry our certain cuts.

Carryover Cooking


  • Meat will continue to cook for 10-15 minutes after you pull it out of the oven so make sure you allow for a rise in temperature of roughly 5 degrees. this is something that is often over looked!

Let Your Meat Stand


  • Studies have shown that meat cut directly after cooked sheds 40% more juice than meat that has had a chance to stand for 10-15 min! You can even let larger roasts up to 40 min. During this time the juice that has been forced to the center of the meat will have time to spread its self back out through the roast.

  • Don't forget about carryover cooking!

Carving Your Meat


  • It is SO important to carve against the "grain" of the meat. when looking at a piece of meat you can actually see the direction the meat fibers are going, this is called the 'grain".

  • Carving properly can mean the difference between soft texture and tough.

  • If you are unsure, a Marilu's Butcher will be more than happy to give you a few pointers.