Sunday Standing Rib Roast


This is the perfect roast to share with a large gathering. Porter & York are known for the exceptional quality of their fresh meats and their Rib Roast stands alone. Perfect as a main course for the holidays this roast makes not only a beautiful presentation but also a deliciously rich feast. Most of the cook time is in the oven so with relatively little prep, you will have the perfect meal for the holidays. We hope you enjoy!


Sunday Standing Prime Rib Roast

Serves 10-12

Prep time: 10 minutes

Cook time: 4-5 hours



8-10 pounds standing Prime Rib Roast, bone-in

About ½ cup kosher salt (1 teaspoon per pound of meat)

About ¼ cup fresh ground black pepper (1/2 teaspoon per pound of meat)



1. 24-48 hours before you plan to serve the roast, rub it all over with salt and fresh ground pepper. Add fresh or dried herbs if you wish. This dry brining time creates a more well-seasoned flavor. Remove the meat from the refrigerator an hour before cooking.
2. Preheat the oven to 250° F.

3. Roast for about 25 minutes per pound of meat. Check the temperature 30 minutes early. You want 130° F for medium rare. Remove roast and let rest for 45-60 minutes.

4. Increase oven temperature to 500° F. Roast for 10 minutes to ensure the deeply golden crusty exterior and a juicy reddish pink interior.

5. Remove from oven and, since the meat is already well rested, simply carve and enjoy!

Hanukkah Donuts (Sufganiyot)


Who doesn’t love fried foods and what better way to enjoy than an entire holiday devoted to them! These donuts, or sufganiyot as they are often called (though don’t ask me how to pronounce that), are a delicious addition to a Hanukkah feast. The recipe is simple and once you get your frying temperature right you’ll be done in a flash. Then comes the fun part of deciding what to fill them with. We work with so many wonderful makers of homemade caramel sauces, jellies, jams and fudges that we went wild. The result was a delicious smorgasbord of sweets that were still hot from the frying with crunchy outsides and fluffy, rich insides. It was as fun making them as eating them so this recipe is great to get family or friends involved. We hope you enjoy as much as we did!


Hanukkah Donuts (Sufganiyot)

Adapted from Quick & Kosher by Jamie Geller

Makes about 14 donuts


2 1/2 cups self-rising flour

2 (8-ounce) cartons Greek yogurt

2 tablespoons sugar

2 tablespoons honey

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

2 eggs

6 cups canola oil

3/4 cup confectioners’ sugar (for dusting)



Fleur de Sel Caramel Sauce

Fudge Sauce

Afternoon Strawberry Jam

Strawberry Jalapeño Jam



1. In a large bowl, mix flour, yogurt, sugar, honey, vanilla, cinnamon and eggs. Knead mixture until thoroughly combined and a sticky, doughy batter is formed.

2. Cover with a kitchen towel and let it rest for 20 minutes.

3. Meanwhile, Heat 6 cups canola oil in a 6-quart stockpot, over medium heat.

4. When dough is ready, test oil by dropping in 1 tablespoon of batter (ideally you want to be able to cook the donut 1 minute per side and have it be a golden brown color. If it darkens too quick or can’t last a minute per side then your oil is too hot. Allow it to cool before you do another test. Similarly if the batter stays a pale tan and doesn’t turn golden in a minutes time, your oil is too cool- turn up the heat and test again in 5 minutes).

5. To fry donuts, scoop out a tablespoonful of batter and drop in oil. (Don’t make the doughnuts too big, so they can cook through.)

6. Once your oil is the correct temperature, you should be able to fry about 7 doughnuts at a time. Using a slotted spoon, turn doughnuts when halfway browned, about 30 seconds to 1 minute.

7. Fry for another 2-3 minutes or until entire doughnut is deep golden brown and cooked through.

8. Remove doughnuts and let cool on paper towel-lined plates.

9. Repeat with remaining batter.

10. Fill a squeeze bottle with your desired filling and inject a little into each doughnut. Roll each doughnut in confectioner’s sugar. Serve up to your guests!