Prime Rib Weekend at Callahan’s Restaurant

Call Us at 541-482-1299 or email us at info@callahanslodge.com.

Visit Callahan’s restaurant to experience our delicious prime rib only served on the weekends – Friday, Saturday and Sunday. This is such a special cut that we only have time to serve it on the weekend. This gives you the time to savor each exquisite bite at a time.

Remember to call the front desk to reserve your seat today.

Also, if you’re really having a good time or you want to get the full experience, ask about one of our packages like the Dinner, Bed & Breakfast

What does prime rib taste like?

Because the muscles in this part of the cow are not used very much, the meat of a prime rib is tender and juicy. The generous marbling and cap of fat help to create a rich piece of meat full of flavor. Once you taste a properly cooked, true prime rib, you will understand its high price tag.

What is prime rib?

Prime rib is a classic roast beef preparation made from the beef rib primal cut, usually cooked with the bone in and served with a simple pan sauce made from its natural juices (au jus). The word “prime” is a legal designation that refers to the fact that the beef has been graded prime by the USDA. If the meat is not labeled as “prime” then it is simply a standing rib roast, or, if it is boneless, it is a rib-eye roast.  The primary characteristic USDA inspectors look for when assigning grades (prime, choice, and select) is the amount of fat within the edible sections of the meat; these criteria mean that prime beef will be tender, moist, and flavorful. The intramuscular fat, or marbling, is a source of flavor and moisture. Thus the more marbling there is, the higher the grade the meat will receive.

Nutrition and benefits

Prime rib is a complete protein, containing all essential amino acids; it is especially high in essential amino acid threonine, which is important to healthy liver function and assists in the formation of connective tissue. This roast is also high in zinc and vitamin B12.

 

See you soon, at the base of Mount Ashland in Oregon, USA. 

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