A delicious holiday centerpiece, this year we are featuring FIVE different rib roast varieties each that are melt-in-your-mouth delicious, unsurpassed in taste and quality. All of our roasts are carefully hand trimmed, cut from the ribs and hand-tied back on for easy carving
Snake River Farms Wagyu Rib Roast
The premier producer of American Wagyu roasts Snake River Farms beef is coveted by award-winning chefs and served in top-rated restaurants throughout the world.
Wagyu beef, also known as American-style Kobe beef, is the result of cross-breeding Japanese Wagyu cattle with continental breeds of cattle. American Wagyu beef is prized because of its intense marbling and high percentage of oleaginous, intramuscular unsaturated fat. The name Kobe is reserved exclusively to describe cattle raised in the Kobe region of Japan. Wagyu cattle raised outside of Kobe must be identified as Wagyu or Kobe-style.
This roast has intense marbling, a buttery texture, and complex flavors.
Grass Run Farms 100% Grass-Fed
Brand new in our meat department we are now carrying 100% grass-fed beef from Grass Run Farms. Unlike other grass-fed beef, Grass Run farms product is graded USDA CHOICE because of the amount of marbling found in their beef. Free of animal by-products, antibiotics, added hormones or growth promotants, these roasts are known for their rich, beefy flavor.
Harris Ranch Dry-Aged PRIME
We’ve taken our Harris Ranch PRIME rib roast and dry-aged it for 28 days. Dry aging is a time-honored technique, resulting in beef that is more tender and richer in flavor. Dry-aging allows the beef’s natural enzymes to intensify and enhance the flavor, which naturally tenderizing the meat.
Harris Ranch PRIME and CHOICE
Each of these roasts from Harris Ranch beef are delicious choices for the holiday. PRIME is the highest quality grade with an abundant presence of marbling while CHOICE offers a moderate amount of marbling.
- Always use a meat thermometer to check doneness. Remember items will continue to cook once removed from oven. Allow the meat to rest for at least 10 minutes before carving.
- Bring roast to room temperature before cooking. Approximately 1 hour before cooking.
- Season your roast with herbs and your favorite oil.
- Rib roasts are best when cooked rare to medium rare (Rare 120-125° F, Medium Rare 125-130° F)
- Dry-aged roasts will cook faster due to the minimal amount of moisture in the item.
- Season your roast and place on rack in roasting pan.
- Set oven temperature to 450°F. Roast meat for 15 minutes (to sear the outside).
- Reduce heat to 350°F.
- Continue roasting, checking the meat’s internal temperature every 30 minutes.
- When roast reaches 10°F less than desired internal temperature, remove it from the oven.
- Cover loosely with foil and allow to rest for at least 20 minutes before carving.