Recipes Included On This Page Hasty Pudding How to Cook a Standing Rib Roast Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Hasty Pudding Recipe By : Centennial Cook Book; Canada's Favourites Serving Size : Preparation Time :0:00 Categories : Volume 12-12 Dec 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **Batter** 1 tablespoon shortening 1/2 cup brown sugar or 1/4 cup corn syrup 1 cup flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup milk 1/2 cup raisins -- (1/2 to 1 cup) 1/2 teaspoon vanilla **Sauce** 2/3 cup brown sugar 1 1/2 cups boiling water 3/4 teaspoon butter 1 teaspoon vanilla or 1/4 teaspoon nutmeg Cream the shortening and brown sugar together. Sift the dry ingredients together and add alternately with the milk. Add the raisins and the 1/2 teaspoon of vanilla. Prepare the sauce. (I assume that simply means you mix the sauce ingredients together.) Place the pudding in a greased baking dish and pour the sauce over. Bake at 350F for 30 minutes. Contributed by Mrs. John Brewin to the Centennial Cook Book; Canada's Favourites compiled by The Federal Women's Committee of the New Democratic Party; 1966. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 12 December 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * How to Cook a Standing Rib Roast Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 12-12 Dec 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) This roast is a delectable main course suitable for any special occasion. When you want an excellent, mouth-watering standing (or prime) rib roast, you have two choices: go to an award-winning steakhouse or pay a visit to a high-quality butcher and roast it yourself. While many people are intimidated at the thought of cooking and carving their own prime rib, it's not as difficult as it may seem. Below find a Prime Rib Recipe with step- by-step details. USDA Prime is the absolute superior grade of beef usually reserved for upscale restaurants. USDA Choice is the next best grade and can be found at most markets and butcher shops. It is an excellent grade of beef with slightly less marbling than Prime. The typical grade found in most food markets is graded USDA Select which is much less costly than Prime and Choice but will not be nearly as flavorful or tender. Have your butcher trim some of the excess fat, leaving a layer of fat to protect and baste your roast as it cooks. When choosing a standing rib roast select at least a three rib bone portion. Anything smaller is less forgiving to cook. A three-rib roast will weigh in at about seven to eight and a half pounds and feed about six people. Count on feeding two people per rib. Some butchers measure the total serving size by one-inch per serving instead of by the rib. Cooking A Delicious Prime Rib Roast. A Recipe For Success. As I have noted before, one of the most important kitchen tools is a good digital instant-read meat thermometer. If you don't already have one get one, it is the only sure way to tell when your roast has achieved the desirable cooked temperature. It is crucial you allow the roast to come to room temperature to ensure even-cooking. This means leaving it out for up to two full hours right before roasting. * Preheat your oven to 450F. * Use a paper towel to pat the roast dry. * Rub butter on the cut ends of the roast. * Create a seasoning rub with ingredients such as pepper, coarse salt, garlic powder, and onion powder. Make a series of 1/2-inch-deep slits all over the top of the roast as well as the sides. Rub your seasonings all over the roast, covering all exposed meat. * Place the roast in a heavy metal roasting pan, bone-side down. No matter what size roast you have, start it in a pre-heated 450F oven for 15 minutes then reduce the temperature to 325 degrees for the balance of cooking time. Cooking times will vary depending on size of the roast and desired level of doneness. The following chart gives approximate times for reaching "rare" at various sizes. Cooking Time for Rare (120F) (3) Ribs, 7 to 8 pounds 15 minutes at 450F, then 1 1/4 - 1 1/2 hours at 325F (4) Ribs, 9 to 10 pounds 15 minutes at 450F, then 1 1/2 - 2 hours at 325F (5) Ribs, 11 to 13 pounds 15 minutes at 450F, then 2 - 2 1/2 hours at 325F (6) Ribs, 14 to 16 pounds 15 minutes at 450F then 2 1/2 - 3 hours at 325F (7) Ribs, 16 to 18 pounds 15 minutes at 450F then 3 - 3 1/2 hours at 325F Every half hour or so, baste the ends of the roast with the drippings. Use your meat thermometer about a half hour before the expected end of the roasting time. Make sure to insert it in the thickest part of the meat, not touching the fat or bone. When the internal temperature reaches 120F, pull it out of the oven and cover with foil. Let the roast sit for 20 - 30 minutes. It will continue to cook during this time, reaching a temperature of about 125F to 130F. This resting period allows the juices and flavors to permeate the roast. Rare meats measure in at 120F to 125F with a bright red center that grows slightly pinkish towards the exterior. Medium rare meats measure between 130F to 135F and are characterized by their extremely pink center portion that grows brown towards the exterior. Medium meats have a light pink center, brown outer portions and readings of about 140F to 145F. Medium well is not pink at all and is achieved at 150F to 155F. Well done is reached at 160F and above and is characterized by a uniform brown color. Use a long, sharp knife to carve your roast. Serve with Au Jus and Horseradish Sauce. Au Jus is French for "with juice". Place the drippings in small containers for dipping. Creamy Horseradish Sauce Recipe: About 1/2 cup prepared horseradish mixed with 2 cups sour cream. Add 2 tablespoons lemon juice and 1 teaspoon salt. Thoroughly mix the ingredients, adding more horseradish as desired. Sprinkle with Italian Herbs before serving. Note: I prepared this for Christmas dinner, 2009. All of the beef lovers thought it was great. Others ate turkey breast! I ordered our roast at a local butcher shop and picked it up on the day before Christmas. It weighed 7-1/2 pounds; it fed 6 of us with plenty of leftovers. Contributed to the FareShare Gazette by Art; 28 December 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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