It’s beginning to look a lot like the holidays around The Fatted Calf! Our kitchen is in full swing preparing all of our favorite seasonal delights from creamy boudin blanc with chestnuts to decadent foie gras terrines with Madeira. Gift baskets are being filled with holiday treats: locally made jams and syrups, freshly pressed new olive oil, heirloom beans and grains, foraged wild mushroom goodies and more. Our sales staff is ready to help you choose a succulent roast for your holiday table, prepare a party perfect charcuterie platter for your celebration or find just the right gift for all of the curious cooks and meat aficionados on your list. Pop in to the The Fatted Calf today and let the holidays begin.
Fatted Calf is now accepting holiday orders.
To place an order for pick up at our Napa location please email email@example.com or phone us at (707) 256-3684.
To place an order for pick up at our San Francisco location please email us at firstname.lastname@example.org or phone us at (415) 400-5614.
Special Holiday Hours
Fatted Calf at the Oxbow Public Market in Napa will be open from 9 am until 5 pm on Saturday, December 24th and from 9 am until 6pm on Saturday, December 31st. The store will be closed on Sunday, December 25th for Christmas and January 1st for New Year’s Day.
Fatted Calf on Fell Street in San Francisco will be open from 10 am until 6 pm on Saturday, December 24th and December 31st. The store will be closed on Thursday, December 25th for Christmas and January 1st for New Year’s Day.
Holiday Rib Roast Guide
We have 3 excellent types of beef standing rib roasts available this holiday season.
Five Dot Ranch Grazed in wide open pastures from the Napa Valley to the high Sierras. 100% free of antibiotics or additional hormones, raised with low stress handling, proper nutrition (94-97% grass fed, no soy, no corn and no GMO’s) and holistic management practices. Dry aged in house. Perfectly marbled
Beeman Ranch Wagyu Silver Akaushi 100% Certified Akaushi Cattle. No antibiotics or additional hormones. 100% vegetarian diet. Richly marbled and buttery, a decadent holiday treat!
Richards’ Grass Fed This is 100% grass fed and finished in the Sierra Foothills and dry aged in house. Lean and delicious.
Beef Standing Rib Roast Preparation
Liberally salt the beef on all sides. Loosely cover and refrigerate for up to 2 days.
Remove the roast from the refrigerator 2 hours in advance of cooking and allow to sit at room temperature. Preheat the oven to 400°F. Place the roast in a deep roasting pan fitted with a rack and place in the oven. Cook for roughly 40 minutes or until the exterior is nicely browned. Turn the oven temperature down to 275°F and cook for an additional hour or until a meat thermometer inserted into the center of the roast registers 115°F. Remove from the oven and let the roast rest at room temperature for 20 minutes before carving.