Holiday Roasts

H
oliday Roasts
Natural, Local, High Grade Beef
We proudly offer the highest grade local USDA Prime, Premium
Choice and American Wagyu (Kobe) Beef, aged for at least 21-28
days. Free of chemicals, additives and synthetic hormones, we
hand select from the top 10-12% of quality beef.
Standing Rib Roast - We remove everything but the rib bones for the best
trimmed roast in town. Also available as a boneless rib eye!
True Prime Standing Rib Roast - Graded ‘prime’ by the USDA and the ultimate
for flavor and juiciness!
New York Strip Loin Roast - A whole strip loin, up to 12 lbs. Leaner than
Standing Rib and very easy to slice! Please pre-order.
Beef Tenderloin Roast - Closely trimmed and available in single or double thick
roast, with or without basting fat. Center cut Chateaubriand also available.
Beef Tenderloin Wellington - A whole tenderloin, seared and wrapped in
duxelles & puff pastry and ready to cook. Please pre-order.
Crab Stuffed Tenderloin Chateaubriand - Center cut tenderloin stuffed with
asparagus & crab. Ready to cook.
Premium Kobe Beef - Masterfully marbled Kobe (Wagyu) Beef raised in
America and custom cut to order. Please pre-order.
Don’t forget
Tony’s Homemade
Bordelaise Sauce,
Wild Mushroom,
Au Poivre & Au Jus
H
oliday Roasts
Premium Natural Pork Roasts
We proudly offer well-marbled, natural pork without added water
weight or chemical flavorings that comes from a co-op of small Iowa
farmers.
Standing Rib of Pork - Just like beef Prime Rib, this is the tastiest and juiciest of
all pork roasts.
Stuffed Frenched Pork Rack - Standing Rib of Pork stuffed with one of our
homemade dressings. 7lb average. Please pre-order.
Classic Pork Crown Roast - Two standing ribs of pork tied together in a crown
shape. Choose 16, 18 or 20 points. Please pre-order.
Spiral Sliced Hand Glazed Hams - No water added, spiral sliced & hand-torched
in-house with our classic honey glaze.
Kurobuta Ham - Genuine Kurobuta hams are tender, mild tasting, lower in
sodium and the best hams we’ve ever tasted! Pre-order, supplies limited.
Boneless Hams - Waste free and ‘sliced & tied’ upon request. We offer both local
and premium national brands, including Boar’s Head.
Fresh Leg of Pork - Bone in or boneless fresh leg of pork with or without rind, not
cured or smoked. Please pre-order.
Rocky Mountain Spring Lamb
Local, Premium Choice to Prime Grade, aged and closely trimmed inhouse. We’re confident this is the best lamb on the market today!
Leg of Lamb - Boneless or semi-boneless, half or whole, marinated on request.
Stuffed Lamb Loin Roast - A Tony’s Original! Boneless loin & tenderloin rolled
around spinach, red peppers & homemade mint sausage.
Lamb Racks & Crowns - The Standing Rib of Lamb in rack or festive crown
roasts. Please pre-order.
Rocky Mountain Game Meat
We’ve got premium Rocky Mountain Bison (buffalo), Elk and
Venison – range fed and closely trimmed.
Game Birds - All-natural Geese, Duckling, Pheasant & Quail. Please pre-order.
Other Specialty Meats - Don’t see it here? Just ask, we probably have it!
Many specific recipes in the “RECIPES” section
of our website at TonysMarket.com
R
oasting Tips
Beef Roasts
(Standing or Prime Rib, Boneless Rib Eye, Butcher’s Heart or NY Strip Loin Roast)
Suggested Seasonings: Tony’s Euro Crust, Tuscan Grill, Z Blend, Calgary,
Porterhouse & Roast or Prime Rib & Tenderloin Rub. Seasoning can be sprinkled
on, or blended with chopped garlic and olive oil for a wet seasoning paste.
Directions: Rest for 90 minutes at cool room temperature and preheat oven to
325-350°. Carefully remove fat, season, place bone side down on a roasting pan
and cover with fat (rack optional for bone-in and suggested for boneless roasts).
Estimate 15-mins/LB roasting time; remove fat and begin testing temperatures
about ¾ way through estimated time.
Finishing: Remove at 115-120° for Rare, 125-135 for Medium Rare. Tent with foil
and rest for 15-30 minutes before slicing. Serve with: Tony’s Chef Sauces, Tony’s
Homestyle Gravy, Horseradish Sauce, Chutney, Lingonberries and savory fruit
preserves.
Beef Tenderloin Roast
Suggested Seasonings: Tony’s Euro Crust, Tuscan Grill, Z Blend, Calgary,
Porterhouse & Roast or Prime Rib & Tenderloin Rub. Seasoning can be sprinkled
on, or blended with garlic and olive oil for a wet seasoning paste.
Classic Cooking Method: For our standard double-thick & fatted roasts. Preheat
oven to 325-350°. Remove fat, season, place on a rack in a roasting pan and cover
with reserved fat (or bacon). Estimate 12-15 mins/LB and start testing internal
temp about ¾ way through estimated time.
Hot Cooking Method: For single thickness whole roasts and a browner crust.
Preheat oven and roasting pan to 425-475°. Season roast, place on a rack and
roast for 30-40 minutes, and then start testing temps. Variation: For more
browning, sear 3 sides in a cast iron pan, turn to 4th side and move to 425° oven.
Begin testing internal temps after 20 minutes.
Many specific
recipes in the
“RECIPES” section
of our website at
TonysMarket.com
Finishing: Remove at 115-120° for rare, 125-130 for Medium Rare. Tent with foil
and rest for 15-30 minutes before slicing. Serve with: Tony’s Chef Sauces, Tony’s
Homestyle Gravy, Horseradish Sauce, Chutney, Lingonberries and savory fruit
preserves.
R
oasting Tips
Pork Roasts
(Boneless Pork Loin Roast, Fresh Ham, Standing Rib of Pork, or Pork Crown Roast)
Suggested Seasonings: Tony’s Roasted Poultry or Pork Rub, Roasted Rosemary Poultry & Potato Rub,
Z-Blend, Tuscan Grill and Sicilian Seasoning Rub.
Directions: Brining overnight suggested. Rest at cool room temp for about 90 minutes and preheat a 325-350°
oven. Cover bone tips on ‘Frenched’ roasts with foil. Season and roast on a rack for about 20-mins/LB. Begin
testing internal temps after ¾ of estimated time.
Finishing: Remove from oven at 145° internal, tent with foil and rest for 15-20 minutes. The sliced roast should
be a little pink; do not overcook. Serve with: Tony’s Homestyle Gravy, Tony’s white Chef Sauces, applesauce,
Lingonberries or fruit preserves.
Crown Roasts: Roasting time is about 2 hours. Rest 20 minutes, spoon hot dressing into the center and slice, or
slice and arrange around dressing.
Bone-in & Boneless Ham
Directions: Fully cooked, serve cold, at room temp or warm. To heat: Preheat oven to 275°, place in a roasting
pan with 2 cups water and tent with foil (or leave foil in place). Warm 10-12 mins/LB. to 140°.
Finishing: Remove or loosen foil tent about ¾ way through warming time. Raise temp to 375 and brush with
ham glaze. Serve with: ham glazes, Tony’s Homestyle Gravy or fruit preserves.
Rocky Mountain Lamb
Suggested Seasonings: Tony’s Spring Lamb, Euro-Crust, Tuscan Grill, Z Blend, Porterhouse & Roast or Prime
Rib & Tenderloin Rub. Seasoning can be sprinkled on, or blended with garlic and olive oil for a wet seasoning
paste.
Leg of Lamb: Rest for 60-90 minutes at cool room temperature and preheat oven to 325-350°. Season and roast
about 15-20 minutes per pound, start testing internal temp about ¾ way through estimated time.
Rack of Lamb: Cover rib tips with foil and season. Roast in a preheated 375-425° oven and begin testing temp
after 30 minutes.
Lamb Crown: Prepare as above and roast at 375°, start testing internal temp after about 10-12 minutes per
pound.
Finishing: Remove at 120-135° for Rare to Medium Rare. Tent with foil and rest for 15 minutes before slicing.
Serve with: Tony’s Chef Sauces, Tony’s Homestyle Gravy, Chutney, Lingonberries and savory fruit preserves.
Goose and Duckling
Seasoning: Tony’s Poultry & Pork Rub, Tuscan Grill, Rotisserie Chicken Rub, Z Blend, Rosemary Roast Poultry
Rub or Balsamic Chicken Rub.
Directions: Brine overnight (optional, but delicious). Pat dry and rest at cool room temperature for 60-90
minutes while you preheat your oven to 325°. Score or prick skin, especially the fatty areas, and then season
inside and out. Bread stuffing is not recommended. Place on a rack in a roasting pan with at least 2-inch sides
and add 1-2 cups water. For a 10 pound goose, estimate 3-4 hours; 12 LBS, 4-5 hours. For ducklings, estimate 2
hours.
Finishing: Roast to at least 165° in the deepest part of the thigh (inverting for the first half of cooking time will
speed cooking). Especially delicious with fruit chutney, Lingonberries and fruit preserves.