The recipes below feature items from this weeks specials!

Chef James Holiday Prime Rib with Cabernet and Dried Cherry Sauce

Standing Rib Roast On Sale - $10.99 per lb

• 4 sprigs fresh rosemary, chopped
• 4 cloves garlic, chopped
• 2 tablespoons olive oil
• 1 (6 pound) standing beef rib roast
• kosher salt and ground black pepper to taste
• 3 carrots, chopped
• 3 ribs celery, chopped
• 2 small onions, chopped
• 2 cups low-sodium beef broth
• 2 cups Cabernet Sauvignon wine  
• 4 ounces dried cherries
• 2 ⅔ tablespoons unsalted butter  
• 2 tablespoons all-purpose flour, or as needed

1. Preheat oven to 325 degrees F (165 degrees C).

2. Mix rosemary, garlic, and olive oil in a bowl. Rub standing rib roast with mixture and season liberally with kosher salt and black pepper.

3. Heat an 11-inch cast-iron skillet over medium-high heat until skillet is very hot. Brown standing rib roast on all sides in the hot skillet, 3 to 5 minutes per side. Remove meat from skillet. Cook and stir carrots, celery, and onions in the hot skillet until slightly browned; stir beef broth into vegetables. Place roast on top of vegetables in skillet.

4. Roast meat in the preheated oven until an instant-read meat thermometer inserted into the middle reads 120 degrees F (49 degrees C), about 2 1/2 hours.

   Transfer roast from skillet to a serving platter, retaining pan drippings and vegetables; let rest at least 30 minutes before slicing.

5. About 15 minutes before serving, combine red wine with dried cherries in a saucepan over medium heat; bring to a boil and reduce heat to low. Simmer until cherries have absorbed all the wine, about 10 minutes, stirring occasionally; remove from heat.

6. Melt butter in a separate saucepan over medium heat and whisk flour into hot butter to make a paste. Strain reserved pan juices into cherries using a fine mesh strainer. Bring cherry sauce with pan juices to a boil. Stir flour paste into sauce, reduce heat to low, and simmer until thickened, about 5 minutes. Season sauce with salt and black pepper. Serve sauce with roast.

Tangy Grilled Pork Tenderloin

Pork Tenderloin On Sale - $2.99 per lb

• 2 pounds pork tenderloin
• ⅔ cup honey
• ½ cup Dijon mustard
• ¼ teaspoon chili powder
• ¼ teaspoon salt

1. Place meat in a large resealable plastic bag. In a medium bowl, mix together honey, Dijon mustard, chili powder, and salt. Pour marinade over tenderloins, seal, and refrigerate for at least 4 hours.

2. Prepare the grill for indirect heat.

3. Lightly oil grill grate. Remove meat from marinade, and discard liquid. Grill for 15 to 25 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C).

Homestyle Turkey, the Michigander Way

Fresh Norbest Turkey On Sale - $1.59 per lb

Mary's Fresh Free Range Turkey On Sale - $2.99 per lb

Mary's Fresh Organic Turkey On Sale - $3.99 per lb

• 1 (12 pound) whole turkey
• 6 tablespoons butter, divided  
• 4 cups warm water
• 3 tablespoons chicken bouillon
• 2 tablespoons dried parsley
• 2 tablespoons dried minced onion
• 2 tablespoons seasoning salt

1. Preheat oven to 350 degrees F (175 degrees C). Rinse and wash turkey. Discard the giblets, or add to pan if they are anyone's favorites.

2. Place turkey in a Dutch oven or roasting pan. Separate the skin over the breast to make little pockets. Put 3 tablespoons of the butter on both sides between the skin and breast meat. This makes for very juicy breast meat.

3. In a medium bowl, combine the water with the bouillon. Sprinkle in the parsley and minced onion. Pour over the top of the turkey. Sprinkle seasoning salt over the turkey.

4. Cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees F (80 degrees C). For the last 45 minutes or so, remove the foil so the turkey will brown nicely.