{"title":"Sélection de Saison – Créée Pour La Table Canadienne","description":"\u003cp\u003eLes suggestions saisonnières mettent en avant des coupes à durée limitée, choisies pour correspondre aux saveurs et aux traditions de la saison. Des plats réconfortants pour le froid comme l'osso buco aux grillades préférées comme le ribeye et le striploin, chaque sélection est d'origine éthique, sans hormones et fièrement canadienne. Ces offres tournantes sont disponibles pour une courte période seulement, parfaites pour rehausser vos repas avec les produits de saison.\u003c\/p\u003e","products":[{"product_id":"the-roast","title":"Prime Rib Bone-In Roasts 10 Kg","description":"\u003ch2\u003e\u003cspan style=\"color: rgb(160, 84, 25);\"\u003eWhole Bone-In Prime Rib Roast\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e10 kg total | Two roasts, approx. 5 kg each.\u003cbr\u003eThis Whole Bone-In Prime Rib Roast is prepared for larger meals and special occasions. Each order includes two bone-in roasts, each weighing about 5 kg, for a total of 10 kg. The bones are left intact to support even cooking and help the meat stay juicy during roasting.\u003cbr\u003eThis cut is commonly known as a \"standing rib roast\", named for the traditional method of cooking it resting on the rib bones rather than on a rack. This approach allows heat to circulate evenly while the bones help protect the meat as it cooks.\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(160, 84, 25);\"\u003eEasy Oven Cooking\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eOven roasting is the most common way to cook a bone-in prime rib. Bring the roast to room temperature for about 60 minutes and season it with salt and pepper. Preheat the oven to 450°F (230°C) and roast uncovered for 20 minutes to build colour on the outside. Reduce the oven temperature to 325°F (165°C) and continue roasting for 15 to 18 minutes per pound, until the centre reaches your preferred doneness.\u003cbr\u003eFor medium-rare, remove the roast when the internal temperature reaches 130°F (54°C). Allow the meat to rest for 15 to 20 minutes before carving so the juices settle evenly.\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(160, 84, 25);\"\u003eA Roast with Canadian Tradition\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eIn Canada, bone-in prime rib is often served during holidays and family gatherings, especially during winter celebrations. The term “prime rib” refers to the section of the animal rather than the beef grade. In Canadian markets, this cut is commonly offered in AAA or Prime grades, both known for consistent cooking results.\u003c\/p\u003e","brand":"The Butcher's Hook | Premium Meats","offers":[{"title":"Default Title","offer_id":47456173949095,"sku":null,"price":549.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/5689\/5143\/files\/Butcher_sHookRoast1.webp?v=1765929661"}],"url":"https:\/\/butchershook.ca\/fr\/collections\/selection-de-saison-creee-pour-la-table-canadienne.oembed","provider":"The Butcher's Hook | Premium Meats","version":"1.0","type":"link"}