Rife’s Market

call us: 614-488-7151

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

view a map

fall hours:
Monday-Saturday: 9am – 7pm
Sunday: 10am – 6pm
winter hours:
Sunday: 10am – 6pm
Monday-Friday: 10am – 7pm
Saturday: 10am – 6pm
spring hours:
Sunday: 10am – 6pm
Monday-Saturday: 9am – 7pm
summer hours:
Sunday: 10am – 6pm
Monday-Saturday: 8am – 7pm

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

what’s inside

We wouldn’t want to put anything on your table that we wouldn’t put on our own. You’ll find a variety of food from small local and regional farmers who are on their second and third generations with us.

Meat

Rife’s has a broad meat selection, with the option to call ahead and have your order ready when you arrive. Everything from USDA prime steaks, beef and pork to fresh chicken, several varieties of hand-made sausage and deli meats. Bob from E. R. Boliantz Packing Company in Ashland, Ohio, proudly services Rife’s with his premium beef, pork, veal and lamb that’s certified Ohio Proud.

Dairy

Farm-fresh eggs in brown and white, hand-made mozzarella balls, milk, heavy cream and whipped cream are just some of the staples available. You can find a fresh-baked custard pie cooling in the deli case, fresh cole slaw and artisan-quality aged parmigiano-reggiano—so many convenient items to enjoy.

Flowers and such

In the spring, we have beautiful flower and vegetable plants from a nursery near Toledo. In the fall, we have mums, gourds, Indian corn, squash, pumpkins and many decorations that are native to Ohio.

Necessities

We carry all those items most of us need—household items like dish gloves and toilet paper; baking aids like tin foil and parchment paper; party items like disposable flatware and plates. And of course, we offer a wide selection of wines, beers and other beverages.

services we offer

Call ahead to have your meat pre-cut, order special occasion meal ingredients, or to be notified when what you’re looking for arrives.

Meat cutting

The craftsman era of cutting meat is alive and well in Rife’s. We offer cuts you can trust for quality, and you don’t have to wait in line. Just call us at 614-488-7151 to order, then pick up on the way home from work, or when you’re ready.

Produce alert

Many produce items have extremely short seasons, and each year, the weather dictates when they are ready to harvest. (i.e., several varieties of berries, rhubarb, lima beans, peas, Damson plums—you name it, we probably have it when it’s in season.) You can be put on a “call list” to be notified when the produce or product you’re looking for arrives.

Special occasion dinners

We’d love to help make your meal special. You can place orders for specific items, then pick it up before our closing for the holiday. Be sure and check out ordering info in the tab to the right, or just give us a call.

where we’re from

Charles and Mamie Rife lived and farmed on Tremont Road. He was a truck farmer. He’d go all over Ohio and surrounding states, buying produce that was in season and reselling it to retailers in Ohio. There was always some left, so he opened his own retail fruit stand. He’d also haul truckloads of citrus from Florida back to Ohio for the holidays. As the produce stand became more and more successful, he expanded it. In June of 1936, Charles and Mamie moved their open-air fruit stand to the present location at the corner of Grandview and 5th Avenues. In the 1940’s, their son, Wayne, came on board to grow the market by adding the meat department. Over the years, many other family members were also active at the market. In 1944, when he was 8 years old, Wayne’s son, Sam, started his career by sweeping the floors. Sam went on to own the market for over 40 years.

Today the family market is owned and operated by Sam’s daughter, Mary Kay Rife, and her husband, Mike Zimmerman. In 1997, Mary Kay came back to work for her father after time away from the family business. In 1998, she and Mike committed to continue the family’s service to neighbors and friends with quality food at a fair price.

Many of the current suppliers for the store’s produce, meat and dairy go back generations. The Hilliard sweet corn offered in the store today is from the same family-owned farm that serviced her great-grandfather.

Rife’s is now a complete market, offering everything from freshly picked greens to necessities like dish detergent. We have a full meat department including deli varieties, extensive cheese offerings, and incredible fresh-baked pies. Come in often to see what’s new.

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!