Need a little help with cooking instructions?

USDA Choice Standing Rib Roast

Level: Easy
Total: 3 hr 20 min
Prep: 30 min
Inactive: 20 min
Cook: 2 hr 30 min
Yield: 8 servings

1/2 teaspoon cayenne pepper
1/2 bunch rosemary, leaves finely chopped
3 cloves garlic, smashed and finely chopped
Extra-virgin olive oil
1 (8 to 8 1/2-pound) bone-in standing rib roast
Kosher salt
1 onion, cut into 1/2-inch dice
1 pound baby carrots, tops trimmed
3 ribs celery, cut into 1/2-inch dice
1 pound cremini mushrooms, stems removed
and quartered
1 cup red wine
2 cups rich chicken stock
2 bay leaves


1. Preheat the oven to 450 degrees F.

2. In a small bowl combine the cayenne, rosemary, and garlic. Add enough olive oil until it becomes a loose paste. Schmear the roast with the rosemary-garlic paste and really massage it into the meat. Season generously with kosher salt.
3. Put the onions, baby carrots, celery and mushrooms in the bottom of a roasting
pan. Toss with a little olive oil and salt, to taste. Add the wine, 1 cup of chicken stock and the bay leaves. Put the roast on top of the veggies and put into the preheated oven until the roast is really brown and lovely, about 25 to 30 minutes. Reduce the heat to 350 degrees F for another 1 3/4 to 2 hours. Occasionally during the cooking time, spoon some of the juices over the meat. If the liquid level in the pan goes down too much, add the remaining 1 cup of stock. It also would be a great idea to rotate the roasting pan about halfway through the cooking process.
4. Check the temperature of the meat by inserting an instant-read thermometer into
the center of the roast. For medium-rare it should be 125 degrees F and 130 for medium. Remove the roast from the oven to a cutting board and let it rest for 15 to 20 minutes before carving.
5. Taste the veggies in the pan juices and season with salt, to taste, if needed. 
Skim off any excess fat.
6. Slice the roast and arrange on a serving platter. Serve with the veggies and the
pan juices.

USDA Choice Whole Beef Tenderloin

Level: Easy
Total: 40 min
Active: 5 min
Yield: 8 to 10 servings


1 whole beef tenderloin, trim all visible fat
Kosher salt
2 teaspoons sugar
1/2 cup peppercorns, crushed with a rolling pin
1 stick butter
2 cloves garlic, crushed


1. Preheat the oven to 475 degrees F.

2. Place the tenderloin on a roasting rack. Sprinkle generously with kosher salt and sugar, which will deepen the savory flavors.
3. Press the crushed peppercorns all over the surface of the meat. Insert a meat thermometer and place in the oven until the beef registers 120 to 125 degrees F for medium-rare/rare. Beef will probably cook in 20 to 25 minutes depending on its temp before it goes in the oven.
4. While the meat is roasting, melt the butter with the garlic in a small skillet, and allow the butter to slightly brown. Remove the garlic and discard.
5. Remove the meat when it's done and pour the garlic butter over gently (it should sizzle when it hits the meat). Cover the meat loosely with foil and allow to rest for 10 minutes before slicing.

Carando Holiday Spiral Ham (Bone-in, Pre-cooked)

Level: Easy
Total: 3 hours
Prep: 15 min
Yield: 12 servings


1 Carando® Spiral Half Ham
Prepared glaze (recipes below)


1. Heat oven to 275° F.
2. Remove all packaging from the ham and place in shallow roasting pan face side down, then cover with aluminum foil.
3. Bake at 275° F for approximately 15 minutes per pound (do not overcook).
4. Remove ham from oven, then adjust oven temperature to 425° F.
5. Cover ham with prepared glaze.
6. Place ham back into oven and bake uncovered at 425° F for 8 to 10 minutes.
7. Remove ham from oven and cover with aluminum foil again. Let ham rest for 20 to 30 minutes before serving.

Glaze Recipes:
Sweet Curry-Orange Glaze: 
Combine 2/3 cup light corn syrup, 1 tbsp. curry powder and 1 tbsp. grated orange peel; mix until smooth.

Apricot Glaze: Combine 1 cup apricot preserves, ¼ cup orange marmalade, 2 tbsp. orange juice, ½ tsp. ground cinnamon and ¼ tsp. ground nutmeg; mix until smooth.

Fresh Whole Cage-Free Turkey

Level: Intermediate
Total: 5 hr 35 min
Prep: 1 hr
Inactive: 1 hr 35 min
Cook: 3 hr
Yield: 8 servings


1 (17-pound) whole fresh turkey, rinsed and dry

1 1/4 stick unsalted butter, slightly softened

2 tbsp finely chopped fresh sage

2 tbsp finely chopped fresh rosemary

2 tbsp finely chopped fresh thyme leaves

3 tbsp finely chopped fresh flat leaf parsley

Salt and freshly ground black pepper

3 large carrots, cut into 1-inch pieces

3 large stalks celery, cut into 1-inch pieces

2 large onions, quartered

8 cups chicken stock, divided, plus more if needed for gravy


Sage Gravy:

Turkey neck

1/4 cup fresh sage leaves

3 tbsp unsalted butter

3 tbsp flour

1 cup white wine

4 cups sage-infused stock

Salt and freshly ground black pepper

1 tbsp finely chopped fresh sage


1. For the turkey: Remove the turkey from the refrigerator 1 hour before roasting.

2. Combine the butter, sage, rosemary, thyme, and parsley in a food processor and process until smooth. Season with salt and pepper.
Preheat the oven to 450 degrees F.

the center of the roast. For medium-rare it should be 125 degrees F and 130 for medium. Remove the roast from the oven to a cutting board and let it rest for 15 to 20 minutes before carving.
Season the cavity of the turkey with salt and pepper and fill the cavity with half of the carrots, celery, and onion. Rub the entire turkey with herb butter and season liberally with salt and pepper.

5. Put 4 cups of the chicken stock in a medium saucepan and keep warm over low heat.

6. Place the remaining vegetables on the bottom of a large roasting pan. Put the turkey on top of the vegetables, put in the oven, and roast in the oven until lightly golden brown, 45 minutes. Reduce the heat to 350 degrees F and continue roasting, basting with the warm chicken stock every 15 minutes, until an instant-read thermometer inserted in the thigh registers 160 degrees F, about 2 to 2 1/4 hours longer. Remove the turkey from the oven, transfer to baking sheet and tent loosely with foil, and let rest 20 minutes before slicing.

7. For the sage gravy: Strain the cooking liquid from the roasting pan into a medium saucepan (should be about 4 cups, if not, add more stock to make 4 cups). Add the neck, bring to a boil, add the sage leaves, remove from the heat, and let steep for 15 minutes. Remove the sage leaves.

8. Melt the butter in a medium saucepan over medium-high heat. Add the flour and cook for 1 minute. Add the wine and cook until reduced. Whisk in the stock and cook until thickened and smooth, about 5 minutes. Season with the salt and pepper and chopped sage.

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