Steaks from our in-house butcher shop’s specialty case of dry-aged beef are just like the ones in big-city steak houses. Or, of course, there’s delectable prime rib. Want a roast trussed, tied or butterflied? A Christmas goose, just like in Dickens? Rabbit, buffalo, elk, venison? Just ask. Our butcher shop is always fully staffed with a team of trained meat and seafood experts ready to offer advice, friendly — and free!
1 Oregon Country Beef Prime Rib Roast
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)
Blend all ingredients together. Put roast in a large freezer bag. Add combined ingredients in 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.
Due to varying temperatures in ovens, we highly recommend using a meat thermometer.
125-135° = Rare 135-140° = Medium Rare 140-150° = Medium to Medium Well
Very Important: Let stand for 15-25 minutes before carving.