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Reserve an Oregon Country Beef Prime Rib,
[/vc_column_text][vc_empty_space][/vc_column][/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column width=”1/3″][vc_single_image image=”24769″ img_size=”350×225″ qode_css_animation=””][vc_empty_space height=”5px”][vc_column_text]Oregon Country Beef Prime Rib. OCB is highly committed to producing premium and delicious beef products. With beef from healthy cattle raised without antibiotics, added growth hormones, or growth promotants.[/vc_column_text][/vc_column][vc_column width=”1/3″][vc_single_image image=”24892″ img_size=”350×225″ qode_css_animation=””][vc_empty_space height=”5px”][vc_column_text]Newport Avenue Market and Oliver Lemon’s are the only stores east of the Cascades where you can buy authentic Honey Baked Ham. Honey Baked hams are smoked for up to 24 hours with a special blend of hardwood chips, then spiral-sliced to the bone for convenient easy serving, and hand-crafted with a sweet, crunchy glaze.[/vc_column_text][/vc_column][vc_column width=”1/3″][vc_single_image image=”24700″ img_size=”350×225″ qode_css_animation=””][vc_empty_space height=”5px”][vc_column_text]Free range turkey.[/vc_column_text][/vc_column][/vc_row]
Newport Avenue Market’s Own Prime Rib Recipe
[/vc_column_text][vc_empty_space height=”10px”][vc_column_text]START WITH:
1 Oregon Country Beef Prime Rib Roast
SEASONING:
8 cloves of garlic, minced
1/2 cup whole grain Dijon mustard
1/2 cup balsamic vinegar
1/4 to 1/2 cup olive oil
4 tbsp coarse black pepper
1-1/2 tbsp salt (kosher)
DIRECTIONS:
Blend all seasoning ingredients together. Put roast in a large freezer bag. Add blended seasoning to bag. Close bag and work mixture into roast. Let stand for at least 2 hours and/or up to 8 hours in the refrigerator. Standard roasting time is: 450°F for 30 minutes, reduce heat to 300°F and cook 15 minutes per pound thereafter.
Additionally, smaller prime ribs require different cooking temperatures; start at 450°F for 30 minutes, then reduce your oven to 375°F, instead of the 300°F.
Note: due to varying temperatures in ovens, we highly recommend using a meat thermometer.
TEMPERATURE CHART:
125-135° = Rare
135-140° = Medium Rare
140-150° = Medium to Medium Well
VERY IMPORTANT:
Let stand for 15-25 minutes before carving.[/vc_column_text][/vc_column][vc_column width=”1/2″][vc_empty_space][vc_column_text]
Newport Avenue Market’s Turkey Roasting 101
[/vc_column_text][vc_empty_space height=”10px”][vc_column_text]TURKEY ROASTING TIMES BY WEIGHT
(for non-stuffed turkeys, roasted at 325°)
Weight (lbs) Roasting Time
10-12 2 ½ – 3 hours
12-14 2 ¾ – 3 ½ hours
14-16 3 – 3 ¾ hours
16-18 3 ½ – 4 hours
18-20 3 ¾ – 4 ½ hours
20-22 4 ¼ – 5 hours
22-24 4 ½ – 5 ¼ hours
24-26 4 ¾ – 5 ½ hours
26-28 5 – 5 ¼ hours
28-30 5 – 5 ½ hours
30-32 5 ½ – 5 ¾ hours
HOW TO PREP YOUR TURKEY FOR ROASTING:
When preparing to roast a turkey, it’s important to take a few simple steps to preserve its tender, juicy texture and old-fashioned flavor. When you buy your turkey, your turkey should come very cold, nearly frozen in fact. This is done to preserve the fresh taste and keep your turkey from spoiling. We recommend you take your turkey out of your refrigerator 3-4 hours prior to cooking. It’s normal for ice to be around the wings and drumsticks; this means your turkey has been properly refrigerated. Now let’s talk about how to roast a turkey.
HERE IS A STEP-BY-STEP GUIDE FOR ROASTING A TURKEY:
1) Remove the neck and giblets from the neck and chest cavities. Rinse the bird with cold Pat dry with a paper towel.
2) If you plan to stuff your turkey, do so just before cooking. NEVER stuff the turkey the night before, as this practice can encourage bacteria growth.
3) It is our recommendation that you do not stuff your turkey. We believe your turkey will be moister and juicier and cook more thoroughly if you do not stuff it. It is also recommended that you spoon some of the drippings from your cooked turkey over your stuffing to achieve that “stuffed” bird flavor.
4) Place the turkey, breast side up, in an open pan. Add 2-4 cups of water, broth, wine, or a combination of each to the bottom of the pan. (The liquid will help to preserve the bird’s natural juiciness.)
5) Tent the turkey with foil, but do not tightly seal the foil around the pan. This technique will create a self-basting process where the juices hit the foil and fall back onto the turkey, basting the turkey on all sides. Remove the foil 1 hour before the turkey is done, to produce a rich golden-brown color.
6) Let the turkey rest about 20 minutes before carving, to allow juices to well up in the meat. This helps to preserve the moisture of the turkey.
PROPER INTERNAL TEMPERATURES FOR A ROASTED TURKEY ARE:
Breast: 165°-170°
Thigh: 175°-180°
CALL THE NEWPORT AVE MARKET “TURKEY HOT LINE”
Remember, even the most experienced cooks get nervous when it comes time to prepare a holiday turkey. Roasting a turkey can be a little intimidating for all! Never fear. We always welcome a call to our Meat Department:
541-382-3940.