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Ready to stake a claim in making this the best Christmas ever?

Prime Rib and Seasonings

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!

Prime Rib


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.

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