Collection: Holiday Favorites

Order early for the best selection. 

For Thanksgiving, place your order on or before November 16 for scheduled arrival before November 20. 
For Christmas, order on or before December 14 for scheduled arrival before December 18. 

Ordering by these dates gives your roast time to arrive, thaw in the refrigerator, and be ready well before the big day. Orders placed after these dates can still ship but may require expedited delivery for an additional charge.

Plan on about 8 oz of cooked meat per guest. Bone-in roasts lose roughly 30% of their weight in cooking and boneless roasts about 20%. In raw weight, that works out to about ¾ lb per guest. Another way to count is one rib for every two guests, so a 3-bone roast feeds about 6 and a 4-bone about 8. If you want leftovers, or your crowd has big appetites, size up.

Choose bone-in for the classic holiday presentation. The bone also insulates the meat, which keeps the part nearest it extra juicy. Choose boneless if you want easy carving and a roast that fits a smaller gathering or a buffet. Flavor is close to identical either way.

Use a meat thermometer, because time is only a guide. For the most even result, roast at 275°F for about 20–25 minutes per pound. Then finish under the broiler for a golden crust. Pull the roast at 120°F for medium rare, or 130°F for medium. The temperature will keep rising 5–10°F as it rests. For a Chateaubriand or other small roast, sear it in a hot skillet on all sides. Finish it in a 350°F oven for roughly 25–50 minutes, depending on your preferred doneness.

Your roast arrives frozen. Thaw it in the refrigerator for several days, because a large roast can take 3–4 days. For a faster thaw, put the sealed product in cool water. The night before cooking, salt all sides generously and leave it uncovered in the refrigerator. This is a dry brine, and it gives you a better crust and juicier meat. Take the product out 1–2 hours before it goes into the oven. When it's done, rest it 20–30 minutes under a loose tent of foil, then slice against the grain.

It's a center-cut beef tenderloin roast, tender, lean and great beef flavor. It's the pick for an elegant dinner with fewer guests.

Not always. "Prime Rib" is the name of the cut, a standing rib roast from the same primal as ribeye steaks. USDA Prime is a quality grade based on marbling.