Hmmm, what to make for Christmas dinner? There's turkey (but you just roasted one for Thanksgiving). There's Tender Belly holiday ham  (but not everyone eats pork). How about a traditional, celebration-worthy rib roast using Colorado-raised, grass-fed beef from Lasater Grasslands Ranch ? (For background on the ranch—and some gorgeous photos—read this .)
The Lasater folks will be on hand today, December 19, at Littleton's brand-new Whole Foods Market  to talk more about their prized beef. Make sure to ask about their recently awarded Local Producer Loan , which enables them to purchase 100 new head of cattle.
In the meantime, a rib-roast recipe from Nick Davis, Whole Foods' executive chef:
Herbed Prime Rib Roast
(Serves 6 to 8)
4 cloves garlic
3 tablespoons fresh rosemary, chopped
3 tablespoons fresh thyme, chopped
2 tablespoons expeller-pressed canola oil
2 tablespoons kosher salt, divided
1 1/2 teaspoon freshly ground black pepper
1 (3-rib) bone-in standing rib roast (about 5 pounds), trimmed of excess, but not all, fat
1 1/2 cup low-sodium beef broth
Preheat oven to 475°. Remove roast from the refrigerator. Season all over with half of the salt and let sit for 15 to 20 minutes at room temperature. (This will allow for a better crust and flavor.)
Meanwhile, in a food processor, pulse garlic until chopped. Add rosemary, thyme, oil, remaining salt, and pepper and pulse until you have a chunky paste. Rub the roast all over with the paste and place bone-side down in a roasting pan.
Place in the middle of the oven for 20 minutes. Reduce oven temperature to 375° and continue cooking about 1 hour longer. Use a meat thermometer inserted into the center of the roast (not touching bone) in several spots, checking temperature every 5 or 10 minutes, until 10 to 15 degrees shy of your preferred level of doneness. The meat will continue cooking while it rests. (Target temperatures are 130 to 135° for medium rare and 135 to 145° for medium.) Transfer roast to a cutting board, bone-side down, and let stand 25 minutes before carving.
Meanwhile, carefully spoon off and discard fat from dark juices in roasting pan. Use oven mitts to place pan over medium-high heat and add broth. Simmer, scraping up browned bits from the bottom of pan, until reduced to 1 cup, about 10 minutes.
Carve the roast by running a long, sharp knife between the rib bones and meat to separate them. Slice meat into portions, arrange on a platter with the bones (there's plenty of meat left on the bones) and spoon hot pan juices over the top.
—Photo courtesy of Whole Foods Market