Pre-order Details:

• All pre-orders are first come, first serve due to the markets limited availability. Weights are based on the products average, but exact weights are not guaranteed based on description.

• A $75.00 NON-REFUNDABLE DEPOSIT is required for each order placed in the store and will be applied to your remaining balance due at pick-up.

• All online orders will be paid-in-full at checkout. If you are purchasing any items based on weight, we will weigh at time of pick-up for any variance.

Pick up Times: 

Dates:  Saturday, December 20th - Wednesday, December 24th. We will be open with shortened hours on Tuesday, December 24th – Christmas Eve - 10:00am – 3:00pm.

Times: During normal business hours (closed on Sundays and Christmas Day).

*If you need to schedule a date/time outside of these parameters, please contact us at the store to coordinate and we will try our best to accommodate based on your needs.

Looking for a Prime Rib recipe? See one of our favorites below:

Ingredients:

• 5 pounds beef prime rib* (if larger, double the spices/seasonings)

• Sea Salt 

• 2 teaspoons freshly ground black pepper 

• 2 teaspoons fresh rosemary

• 1 teaspoon fresh thyme

• 8 cloves garlic, minced

• 1/4 cup olive oil 

• horseradish, for serving (optional)

Cooking Instructions:

• Bring meat to room temperature: Remove prime rib from the refrigerator one hour before cooking. Season it on all sides with salt and cover it loosely with plastic wrap as it comes to room temperature. Prime rib roast will cook better and more evenly when it’s at room temperature. 

• Adjust oven racks: When you are ready to cook the prime rib, lower/adjust your oven rack so the meat will cook in the center of the oven. Preheat the oven to 500 degrees F.

• Combine seasonings: In the meantime, mix 1 ½ teaspoons salt, pepper, rosemary, thyme, garlic, and olive oil.

• Prepare roast: Pat the roast with paper towels. Spoon seasoning over it, rubbing it onto all sides. Place bone-in roast with the bones down, inside a roasting cast iron pan. Place a boneless roast on a rack inside the pan.

• Bake prime rib at 500 degrees for 15 minutes, then reduce the oven temperature to 325 degrees and continue baking until desired level of doneness. Use a meat thermometer to check the temperature of the meat:

• Rare: 120 degrees F (about 10-12 min/pound).

• Medium Rare: 130 degrees F (about 13-14 min/pound)

• Medium: 140 degrees F (about 14-15 min/pound)

• Medium Well:150 degrees F

• Important: The meat will continue to cook as it rests out of the oven so remove it from the oven 5-10 degrees before it reaches your optimal temperature.) 

• Rest: Remove it from the oven and tent it with foil. Allow it to rest for 30 minutes before carving.

• Carve prime rib roast by slicing against the grain into about ½ inch thick slices. Serve with horseradish, if desired.

  Notes:

  Prime Rib:

   Use bone-in or boneless prime rib for this recipe, but we recommend bone-in for a more flavorful roast. 

  If you buy a bone-in prime rib, we are happy to cut the bone off and tie it to the roast for you.

   This way you can cook the bones with the meat: they make a nice rack for the meat to sit on, but then you can easily remove them before carving the roast. If using a boneless prime rib, you will want to set it on a rack to roast.