Rife’s Market

drop by: 1417 W. 5th Avenue
Columbus, OH 43212

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hours:
CLOSED

Before there was Ohio Proud, the Rife’s were proud to be from the farms of Ohio. What started as an open-air produce stand is now a full-service market, well-established at the corners of Fifth and Grandview Avenues. Over 76 years of selling produce straight from farmers and small producers makes for life-long relationships, allowing Rife’s to prove our commitment to total quality and service for our customers. It’s a simple shop, full of fresh items from those relationships, with each supplier represented on an Ohio map with push-pins.

You can select from a wide range of fine meats cut to order from our old-fashioned butcher shop. You can peruse the Ohio offerings from candies and jams to maple syrup and wines. You’ll see why families have been shopping here for generations for good food at a fair price.

Pies on the counter

THANKS FOR THE MEMORIES!

Please visit us on Facebook to post a farewell, look at our photos or stay in touch

We've had a great ride, and appreciate everyone who's walked in our doors through the years.

green beans
USDA Prime beef
squash
What's in season! Check out what's new, how to order, tips and recipes below. Or let us know how we can help.

Seasonal foods and produce

Crops move in a directional pattern based on weather as the season progresses, from the southern-most regions towards the northern parts of the country and Ohio. That means we gather a wide variety of foods from several regions, based on what is in season. Fresh means making sure you have relationships with farmers that can deliver as soon as they harvest, and care about the quality you deliver. That’s why Rife’s has endeavored to maintain the relationships established by those who preceded us. Our offerings follow the paths of Mother Nature, with variations based on what’s available and in season. Come often or call to see what’s new.

Ordering Info for your holiday meals and parties

We’re taking orders for all your holiday needs! Call 614-488-7151.

USDA Prime Beef - standing or rolled rib roasts and tenderloin.

Steaks - custom cut prime and steak gift boxes.
Pork - crown roasts, boneless or semi-boneless ham.
Lamb - racks, legs and chops.
Turkey - fresh whole and breasts. (seasonal)
Duck, geese, capons, roasters and cornish game hens. (fresh frozen)
Fresh frozen duck, geese, capons, roasters and cornish game hens.
Jumbo shrimp and select bulk oysters. (seasonal)
Home-made dressing, deli salads and fruit baskets.
Meat and cheese party trays.
Home-baked pies.

Call us at 614-488-7151 with questions or for more info.

Cooking tips for specialty meats

ROASTING TIPS:

  • Always preheat your oven.
  • Always use a meat thermometer.
  • After cooking, let meat stand 10-15 minutes to rest and reabsorb juices. Keep in mind temperature of meat will continue to rise 5°F to 10°F while resting. Meat coming straight from the refrigerator will take slightly longer to cook.

TURKEY:

1lb per serving (1.5 lb if you want leftovers)

Roast turkey in a preheated 350°F oven.

Place turkey with breast side up on a rack in a shallow roasting pan.

Cover the turkey with a loose tent of foil to prevent over browning.

Remove foil for the last 30 to 60 minutes of cooking to brown.

Cook 15-20 minutes to the pound, closer to 20 minutes per pound if stuffed.

Turkey is done when the temperature in the breast reaches 165°F to 170°F or the thigh reaches 175°F to 180°F.

The safest way to cook stuffing is in a separate dish. However, if you choose to stuff the turkey, don’t place stuffing in turkey until just before cooking.

WHOLE BEEF TENDERLOIN:

6 to 8oz per serving

Cook 35-45 minutes at 400°FF

5 to 7 lb start weight, 65% yield after trimming

2 servings to the pound is best

WHOLE BONELESS RIB ROAST (Prime Rib without bone)

8 to 10oz per serving

Cook 15-20 minutes to the pound at 350°F

WHOLE EASY CARVE STANDING RIB ROAST (Prime Rib with bone)

16oz per serving

Cook 15-20 minutes to the pound at 350°F

LAMB LEG:

5 to 8lbs

8 to 10oz per serving

Cook 15-20 minutes to the pound at 325°F - 350°F

LAMB RACK

Approximately 3-4lbs

8 to 10oz per serving

Cook 15-20 minutes to the pound at 325°F - 350°F

BONE/ROLLED/TIED HAM (boneless) Fully Cooked

Approximately 12lbs

8 to 12oz per serving

Cook 10-12 minutes to the pound at 325°F - 350°F

HANDI HAM (bone in small end) Fully Cooked

Approximately 13-14lbs

10 to 12oz per serving

Cook 10-12 minutes to the pound at 325°F - 350°F

S&S HAM (bone down the middle) NOT Fully Cooked

Approximately 16lbs

12oz per serving

Cook 12-15 minutes to the pound at 325°F - 350°F

BONELESS PORK LOIN ROAST

8oz per serving

Cook 12-15 minutes to the pound at 325°F

PORK CROWN ROAST

12oz per serving

Cook 15-20 minutes to the pound at 325°F, closer to 20 minutes per pound if stuffed

PORK TENDERLOIN

8oz per serving

Cook 15-20 minutes at 400°F, be careful this is very easy to dry out

Scott’s recipe of the season

We’ll have a tasty tip here soon. Thanks for visiting!