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Farm-to-Table Excellence

Offering a Variety of Cuts from Local Colorado Farms, Blackbelly's Market, Restaurant, and Butcher Shop Has Your Needs Covered This Holiday Season

Article by Emma Reed

Photography by Ladd Forde

Originally published in Boulder Lifestyle

Nestled off East Arapahoe in Boulder, Blackbelly is a culinary gem that embodies the essence of farm-to-table dining. With a passion for sustainable practices and a commitment to sourcing from local farms and nearby ranches, Blackbelly ensures that every ingredient on your plate is of the highest quality.

The team, led by Chef Hosea Rosenberg, has been in their brick-and-mortar location for nearly ten years with recent expansions to offer a full bar and restaurant as well as the butcher shop and marketplace, featuring wines, cheeses, charcuterie boards and other goods.

At Blackbelly, sustainability is more than just a buzzword; it's a way of life. The restaurant is dedicated to sourcing high-quality, ethically raised animals from local ranches with whom they have long-standing relationships. This commitment to sustainability recently earned them a prestigious Green Star from the Michelin Guide. Blackbelly also received the Michelin Recommended Award and a Young Professional Award for their head butcher, Kelly Kawachi. 

Their star feature during the holiday season is the dry-aged rib roast, aged for 35-45 days, and the team proudly provides cooking tips and practices to ensure a perfect roast. For those looking for a variety of meats, Blackbelly offers smoked hams, pork roasts and a wide range of cuts from beef, lamb and pork. 

Head Butcher Kelly shares her favorite cuts saying, "It changes seasonally, but when it gets colder out and the winter season is underway, low and slow shanks and roasts from any animal are my favorite: pork, lamb or beef. Also, lamb necks and shanks and pork-shoulder roasts."

Blackbelly's commitment to sustainability, local sourcing, and culinary excellence shines through in every dish they serve. As the holiday season approaches, consider adding their dry-aged rib roast and special recipes to your menu. 

Whether you're looking for an unforgettable dining experience or seeking the finest ingredients for your own holiday celebration, Blackbelly is the place to be. Visit their expanded market, and experience the full range of quality products and treats they have to offer all year round.

Blackbelly's team's dedication to sustainable practices and their commitment to local sourcing make them a standout in the culinary world and valuable placement to the Boulder community. If you're looking to take your holiday dinner to the next level, consider their dry-aged rib roast and delicious homemade sauces and sides from these hand-picked cooking tips and recipes.

Chef Hosea’s Roast Prep and Cooking Tips:

Allow your roast to temper by sitting at room temperature for about two hours before cooking.

Season outside of roast liberally with salt, pepper, herbs, garlic and any other blend of spices and seasonings you choose.

For best results, use a meat thermometer to monitor the cooking.

  • To achieve a glorious crust, start the oven at 425 degrees for the first 15 minutes of cooking, then turn down to 275 degrees for the remainder of time.

  • For a medium-rare roast, cook until the center reaches 120 degrees, and then pull out of the oven.

  • Let rest for 15 minutes before slicing.

  • Edges of the roast will cook more than the center, so the center will always be more rare and the edges will be more done.

Try These Recipes from Chef Hosea

Chimichurri (Argentinian Steak Sauce)

Gather:

  • 1 bunch parsley, stems removed 

  • 1 bunch cilantro, stems removed

  • 1 clove fresh garlic

  • 4 Tbsp EVOO

  • 2 tsp lemon juice

  • Cracked black pepper

  • Kosher salt

Prepare:

  1. Combine all ingredients in a food processor and blend until well combined. Check seasoning and adjust to taste. Serve alongside steak.

Roasted Potatoes (serves 6)

Gather:

  • 1.5 lbs Fingerling potatoes

  • Ice water, set aside for blanching

  • 1 Tbsp butter

  • 1 Tbsp olive oil

  • 1 garlic clove

  • 1 sprig fresh rosemary

  • Salt and pepper

Prepare:

  1. Boil potatoes in salted water until al dente.

  2. Cool in ice water and keep cold until ready to use. Cut potatoes in half.

  3. Heat butter and olive oil in a cast-iron or heavy-duty pan.

  4. Place potatoes cut side down in the pan. Cook over medium-high heat until potatoes are golden brown.

  5. Add garlic and rosemary, and season with salt and pepper. Toss around the pan until the garlic just starts to brown. Reserve.