It’s Christmastime at Edwards Meats 🎄

Christmas dinner is one of those meals people remember for years—the kind that becomes tradition. This season, let us help you put something truly special on the table, whether you’re hosting a full holiday feast or planning an elegant, intimate dinner.

The Showstopper: Dry-Aged Bone-In Prime Rib

If you’re looking to wow your guests, a dry-aged bone-in prime rib is hard to beat.

Why dry-aged?

Deeper flavor: Dry aging concentrates the beef’s natural richness, creating a bold, beef-forward taste you simply can’t get from standard cuts.
Unmatched tenderness: Time and careful aging break down muscle fibers for a melt-in-your-mouth experience.
Bone-in advantage: The bone adds flavor, helps the roast cook more evenly, and delivers that classic holiday presentation.

This is a true centerpiece roast—and because dry-aged beef takes time and space to produce, our supply is limited. If prime rib is on your Christmas menu, we strongly recommend ordering in advance to guarantee availability.

Elegant & Classic: Beef Tenderloin (Plus Beef Wellington Recipe)

For a refined and timeless Christmas dinner, beef tenderloin is always a favorite. Lean, incredibly tender, and versatile, it’s perfect for roasting—or turning into a holiday classic.

Classic Beef Wellington

Ingredients:

1 whole beef tenderloin (center-cut, trimmed)
Salt & freshly ground black pepper
Olive oil
2 tbsp Dijon mustard
1 lb mushrooms (finely chopped)
2 cloves garlic (minced)
Fresh thyme
Prosciutto slices
Puff pastry sheets
1 egg (beaten, for egg wash)

Directions:

Sear the beef: Season tenderloin generously with salt and pepper. Sear in hot oil on all sides until browned. Remove and cool slightly, then brush with Dijon mustard.
Prepare duxelles: Sauté mushrooms, garlic, and thyme until all moisture is cooked off and mixture is thick. Cool completely.
Assemble: Lay prosciutto slices slightly overlapping, spread mushroom mixture evenly, and place the tenderloin on top. Roll tightly.
Wrap in pastry: Roll the prosciutto-wrapped beef in puff pastry, sealing edges. Chill for 15–20 minutes.
Bake: Brush with egg wash. Bake at 400°F until pastry is golden and internal temp reaches desired doneness (about 120–125°F for medium-rare). Rest before slicing.

The result? A stunning, restaurant-quality centerpiece that feels extra special for Christmas dinner.

Still Shopping? Gift Cards Are Always a Perfect Fit 🎁

Looking for a gift that’s guaranteed to be appreciated? Edwards Meats gift cards are always a win—perfect for home cooks, grill masters, and anyone who loves great food.

✔ Available in store
✔ Available online
✔ Ideal for last-minute gifting

Holiday Hours to Note

To give our team time to celebrate with their families:

Christmas Eve (12/24): Closing at 4:00 PM
Christmas Day (12/25): Closed

If you’re planning a special Christmas meal, we encourage you to order early and shop ahead.

From our family to yours, thank you for letting Edwards Meats be part of your holiday traditions. We wish you a joyful Christmas filled with great food, good company, and unforgettable meals.