This holiday season, stop by one of our 3 locations in Orange County and explore our wide variety of holiday roasts. If you're heading the traditional route this year, be sure to check out our Prime Rib Roast that we sell by the bone count. You'll also be able to choose from our selection of beef including three different tenderloin roasts, a brisket roast, and NY Striploin roast. We'll have a full stock of both bone in and boneless beef from RR Ranch Signature as well as a variety of pork roasts from our purveyor Salmon Creek Farms. We all know a dinner wouldn't be complete without a holiday ham so we decided to provide you with a selection of four different hams!
If you’re on the search for something less traditional, check out our Maple Leaf Gold Label Duck, a goose, or a full rack of lamb!
If you still can't decide on your holiday meat, call us or stop by one of our locations and our staff will be happy to help you make your selections!
To ease a bit more of your holiday stress, we’ve included 2 of our favorite holiday roast recipes. The first, a classic Crown Roast of Pork which is definitely a crowd pleaser and the second, a non-traditional roast duck. Enjoy!
Crown Roast of Pork with Onion & Bread-Crumb Stuffing
Recipe from Epicurious.com
- 2 lb onions, finely chopped (6 cups)
- 2 1/2 teaspoons salt
- 1 1/2 sticks (3/4 cup) unsalted butter
- 2 tablespoons chopped fresh sage
- 1 tablespoon chopped fresh marjoram
- 1 teaspoon black pepper
- 1 1/2 tablespoons cider vinegar
- 1/2 cup dry white wine
- 1 (1-lb) piece fresh Pullman loaf, pain de mie, or country loaf, cut into 1-inch cubes, then pulsed to coarse crumbs in food processor
- 3/4 lb ground pork (usually comes with crown roast, see below)
- 1 cup finely chopped celery
- 1 teaspoon finely chopped fresh sage
- 1 teaspoon finely chopped fresh marjoram or thyme
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 ( 9 to 10 lb) crown roast of pork, rib ends frenched (ground pork reserved for stuffing, above)
- 1 1/2 cups water
- 1/2 cup dry white wine
- 1 1/2 cups reduced-sodium chicken broth
- 2 teaspoons cornstarch, dissolved in 2 tablespoons water
- 2 tablespoons cold unsalted butter
- Special Equipment: an instant-read thermometer
Cook onions with 1 1/2 teaspoons salt in 3/4 stick butter in a 12-inch heavy skillet over moderate heat, covered, stirring occasionally, until tender, about 10 minutes. Continue to cook, uncovered, stirring frequently, until onions are pale golden, about 10 minutes more. Add sage, marjoram, and pepper and cook, stirring, 5 minutes. Add vinegar and wine and boil, stirring occasionally, until liquid is evaporated, then remove from heat.
Meanwhile, cook bread crumbs and remaining teaspoon salt in remaining 3/4 stick butter in a 12-inch nonstick skillet over moderately low heat, stirring, until golden and crisp, 15-20 minutes.
Reserve 1 cup onion mixture, covered and chilled for sauce. Transfer remaining mixture to a large bowl and stir in ground pork, celery, and crumbs.
Cook roast and stuffing:
Put 1 oven rack in lower third of oven and another on bottom of oven and preheat oven to 350 degrees.
Stir together sage, marjoram, salt, and pepper in a small bowl, then rub all over outside and bottom of roast. Put roast in a small flameproof roasting pan and mound 2 cups of stuffing loosely in center, then add water to pan. Transfer remaining stuffing to a buttered 2-quart baking dish and chill until ready to bake.
Roast pork in lower third of oven, covering stuffing and tips of ribs with a sheet of foil after about 30 minutes and adding more water if pan becomes dry, until thermometer inserted 2 inches into center of meat registers at 155 degrees (2.5-3 hours)
Transfer pork to a platter and let stand for 30 minutes.
Make sauce while pork stands:
Transfer pan juices from roasting pan to a gravy separator or a glass measure and skim off fat. Straddle roasting pan across 2 burners, then add wine to pan and boil over high heat, stirring and scraping up brown bits, until reduced by about half, about 5 minutes. Add reserved onion mixture, broth, pan juices, and any juices on the platter from the roast and bring to a simmer. Restir cornstarch mixture and add to pan, whisking then simmer 2 minutes. Add butter and swirl pan until incorporated. Season with salt and pepper.
Carve pork and serve with stuffing and sauce.
If you're heading down the non-traditional route this holiday season, then check out our favorite recipe for roast duck!
Roast Duck with Potatoes, Fig & Rosemary
Recipe from Bon Appétit Magazine
- 2 5-pound whole Pekin ducks
- 2 large onions, quartered
- 1 bunch rosemary, divided
- Kosher salt and freshly ground black pepper
- 3 pounds small Yukon Gold potatoes, peeled
- 2 pints fresh black Mission or Turkish figs, halved
Preheat oven to 425 degrees. Set ducks, breast side down, on a work surface and score fatty areas along backs and thighs with a paring knife, be careful not to cut into flesh. Turn over and score fat, concentrating mainly on breasts but extending to tops of legs. Poke a few holes around extra-fatty areas of cavity.
Stuff ducks with onions, and all but 4 sprigs rosemary; season generously with salt and pepper (much of the seasoning will melt away as fat renders)
Place ducks breast side down, in a large roasting pan; pour in 1/2 cup water. Roast, rotating pan occasionally, until duck fat starts to render, water is evaporated, and skin is golden brown, about 40 minutes. Remove pan from oven and transfer ducks to platter or baking dish. Carefully pour rendered fat into a heatproof measuring cup.
Toss potatoes and 1/4 cup duck fat in roasting pan. Season with salt and pepper. Scoot potatoes to perimeter and return ducks to pan, breast side up. Roast until potatoes and dark meat are tender and an instant-read thermometer registers 155 degrees, about 50-60 minutes. Transfer ducks to a cutting board and let rest at least 10 minutes before carving.
Meanwhile, add figs and remaining rosemary to pan; toss well. Roast until figs are soft and juicy, about 5-8 minutes. Serve duck with figs and potatoes.