Holiday roasts are the centerpiece at a lot of Carson Valley tables, and the two we get asked about most are prime rib and crown roast. Prime rib is a standing rib roast—one big bone-in section, well-marbled, roasted low until the center is exactly how you like it. It is dramatic, forgiving, and great for slicing at the table.

Crown Roast vs. Prime Rib

A crown roast is pork: two bone-in loin sections tied into a circle so the bones stand up like a crown. It looks impressive and cooks faster than a big beef roast, but it takes more prep work at the butcher counter. We tie ours to order at the shop.

Plan one rib bone per two guests for beef, or about a pound of pork per person for a crown roast. Order at least a week ahead for Christmas or Thanksgiving—we book up fast. Tell us your head count and oven size and we will recommend the right roast for your holiday.