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Sonoma Market

Sonoma, CA 95476
6 a.m. to 9:30 p.m.
(707) 996-3411

The Roast of Christmas Present

rib roast with glasses of sparkling wine and Christmas decorations

If you’re making the main course from scratch, feast your eyes on this. When you splurge on a premium protein, you want to make sure to cook it well (not to be confused with well done). Luckily, we’re here to help. 

Step 1: Figure out which roast is right for you, then reserve it in advance with our meat department!

  • USDA Prime Beef Rib Roast: All-natural USDA prime grade rib roast with no artificial ingredients or preservatives. Grain-fed with outstanding marbling, quality and flavor.
  • Certified Piedmontese Beef Standing Rib Roast: Lean, tender and flavorful beef sourced from humanely raised cattle with no added growth hormones, steroids, antibiotics or animal byproducts.
  • Fresh to Market USDA Choice Premium Angus Beef Standing Rib Roast: USDA Choice, grain-fed Angus beef, also available seasoned with minced garlic and our signature garlic and pepper seasoning without nitrates, nitrites, phosphates or MSG.
  • Fresh to Market USDA Choice Premium Angus Beef “Dry Aged” Standing Rib Roast: Premium Angus beef dry aged with traditional aging process to enhance tenderness, juiciness and taste. NOTE: Orders for this item must be placed with our meat department at least 14 days before scheduled pick-up!

Step 2: Follow these easy instructions for a perfectly cooked, mouthwatering rib roast every time.

  1. Remove roast from refrigerator 1 hour before cooking.
  2. Preheat oven to 450°F. Season roast with salt, pepper and herbs as desired, then place bone-side down in a roasting pan.
  3. Cook for 15 minutes at 450°F to sear the outside. Turn oven temperature down to 275°F.
  4. Cook for 10–12 minutes per pound or until a thermometer inserted into the center of the roast reads 10–15°F below desired final temperature. Begin checking internal temperature 30 minutes prior to estimated finished cook time.
  5. Allow roast to rest for 30–45 minutes before carving to allow for carryover cooking.

 Final Cooking Temperatures for Beef:*

  • 120–125°F for rare
  • 130–135°F for medium rare
  • 140–145°F for medium
  • 150–155°F for medium well
  • 160–165°F for well done

Step 3: Finish the feast with perfect pairings from our kitchen like chef-prepared Traditional Mashed Potatoes, Green Bean Casserole and Horseradish Sauce.

Happy holidays!

*The consumption of raw or undercooked meat may increase your risk of food-borne illness.

  • rib roast with glasses of sparkling wine and Christmas decorations