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Our Butcher Shop Celebrates National Prime Rib Day

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The Buzz on the Farmview Market Butcher Shop


prime ribOur butcher shop has been buzzing since spring arrived. If you haven’t visited our butcher shop, then get down to Farmview Market now, for the best selection of locally sourced meats and seafood. The team at Farmview will guide you through a protein paradise with the best choice cuts of guest favorites, like ribeye steak, ground chuck, handmade sausages, beef patties and more. The butcher shop at Farmview Market is meant to preserve the history of butchery and quality meats while delivering great taste too.

Celebrate Prime Rib with Butcher Glenn


Since today is National Prime Rib day (April 27th), we are celebrating this exceptional cut! Did you know that the “prime” in “prime rib” refers to the origin of the cut, not the USDA grade? This isn’t the only surprising detail of its origin. Most historians believe that prime rib became a popular choice during the Industrial Revolution. After butchery standards were increased in the 19th century, meat connoisseurs began dry-aging prime rib which removes moisture from the beef and intensifies its flavor.

Stop by the Farmview Market butcher shop and pick up the best, locally sourced prime rib. Then, try out these easy recipes for the perfect lunch or dinner, featuring this special cut. There’s even a recipe that helps you with leftovers.

Slow Cooker Herb Crusted Prime Rib


prime rib

Ingredients:


3 lbs.          prime rib roast
1/2 cup    olive oil plus 1 tbsp.
5 cloves   chopped garlic
1 tbsp.      dried parsley
1 tsp.         dried oregano
1/4 tsp.    dried thyme
2 tsp.         ground mustard
1 tsp.         chipotle powder
1 tsp.         Worcestershire sauce

Directions:


Combine all ingredients except roast and 1 tablespoon olive oil in food processor and pulse a few times to form a paste. Add the 1 tablespoon olive oil to a large skillet. When olive oil is hot, add roast and brown on either side.

Place browned roast on a plate or cutting board and rub herb paste all over roast. Place roast in a slow cooker and cook on low for 6 hours or until meat thermometer gets an internal reading of 145. Place meat on plate or cutting board and let rest 10 minutes before slicing and serving.

Prime Rib French Dip Sandwiches


prime rib

Ingredients:


For the Au Jus:
1 tsp. canola oil
8 oz. beef rib-eye trimmings
1/2 yellow onion, diced 1-inch thick
1 stalk celery, diced 1-inch thick
1 carrot, diced 1-inch thick
2 tbsp. roasted garlic
1 tsp. tomato paste
1/4 cup red wine
6 tsp. beef base
1 tsp. Worcestershire sauce
1/4 tsp. Tabasco sauce
7 cups water
3 sprigs fresh thyme
1 bay leaf
1/2 tbsp. black peppercorns
1 sprig fresh rosemary

For Prime Rib Sandwich:
2 rustic-style French baguettes, cut into thirds
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup freshly grated Parmigiano-Reggiano cheese
3/4 tsp. kosher salt
1/2 tsp. granulated garlic (not garlic powder)
1 tbsp. finely chopped fresh flat-leaf parsley
30 oz. roasted rib-eye (prime rib) sliced 1/4-inch thick
6 oz. Au Jus, heated
12 oz. sharp white cheddar cheese, sliced 1/2-inch thick
Kosher salt
Black pepper, freshly ground
Parsley sprigs for garnish

Directions:


Heat oil in a large saucepan over medium-high heat until simmering. Add beef rib-eye trimmings and sear, turning occasionally until brown on all sides, about 6-8 minutes. Remove beef and set aside. Lower heat to medium. In the same pan, using the residual fat from the beef trimmings, sauté the onion, celery and carrot until they begin to soften, about two minutes. Stir in roasted garlic and tomato paste and sauté for another minute.

Add red wine and scrape up the brown bits from the bottom of the saucepan. Simmer until red wine is reduced by half. Add beef base, Worcestershire sauce, Tabasco sauce and reserved, browned beef trimmings to the reduction and stir to incorporate. Once incorporated, add water, thyme, bay leaf, black peppercorns, and rosemary. Stir and bring to a boil. Once at a boil, reduce heat to low and simmer for 1 hour, skimming any excess fat that rises to the top of the simmering jus.

Season to taste with salt. Remove from heat and strain mixture through a fine-mesh sieve into a large, clean bowl. Transfer jus into a clean saucepan, cover and keep warm over low heat until ready to serve. The jus can also be made ahead and refrigerated for up to four days; just reheat before serving.

Preheat oven to 500°F. Slice baguette thirds in half lengthwise and place on a baking sheet. Toast in oven until lightly golden brown, about 3-5 minutes. Set aside. Keep oven on. In a medium bowl, mash the butter, cheese, salt and granulated garlic together with a rubber spatula until combined. Stir in the parsley.

Spread 1 1/2 teaspoons of the herb-and-garlic butter over each of the toasted baguette halves. Place six, 5-ounce portions of rib-eye on a rimmed baking sheet. Pour 6 ounces of au jus over the portioned beef. Season with a pinch of salt and, top with 2 ounces of sharp white cheddar cheese. Place baking sheet in oven and heat until the beef is warm and the cheese begins to melt about 3 minutes.

Transfer the roast beef and cheese with a fish spatula to the bottom half of the sliced baguette and top with the other half. Slice on a bias. Serve with a hot cup of the au jus served on the side and garnish with a sprig of parsley.

Irish Prime Rib Pie


prime rib

Ingredients:


1 pie crust
2 medium potatoes, cut into 1-inch chunks
2 medium carrots, halved, quartered lengthwise
4 tbsp. unsalted butter
8 small white onions
1⁄2 tsp. sugar
1⁄4 cup white wine
3 1⁄2 tbsp. all-purpose flour
1 cup beef broth
1 cup heavy cream
1 1⁄2 lbs. leftover prime rib, cut into 1-inch chunks
1/2 cup peas
1 pinch cayenne pepper
1⁄8 tsp. ground allspice
salt & freshly ground black pepper
1 tbsp. chopped chives
1 tbsp. chopped flat leaf parsley
1 egg yolk, beaten with 1 t. water

Directions:


Preheat oven to 450 degrees. Cook potatoes and carrots together in boiling salted water until just tender. Drain; set aside. In a small skillet, melt 1 T. of the butter and saute onions over medium heat until lightly brown. Lower heat. Sprinkle onions with sugar; toss lightly. Add white wine; cook until almost all liquid is absorbed. Remove from heat; set aside.

In a large saucepan, over low heat, melt remaining 3 T. butter. Add flour to make a roux and whisk for 3 minutes. Add the stock, whisking constantly. The mixture should thicken considerably. Raise heat slightly. Add cream, stirring constantly. Lower heat. Cook and stir 1 minute longer. Add potatoes, carrots, onions, beef, peas, cayenne, and allspice. Add salt and pepper to taste. Mix well; remove from heat.

Spoon mixture into a 2-quart casserole dish. Sprinkle with parsley and chives. Roll out pie dough and place over top of casserole. Build up the edges high and pinch into the rim of the dish. Cut a slit in the top to allow steam to escape. Brush egg yolk over the crust. Bake in preheated 450-degree oven for 10 minutes; reduce heat to 375 degrees. Bake 20 minutes longer. Let stand 5 minutes before serving.