Buttermilk Pancakes: Without the Buttermilk.

3/4 cup milk

2 Tbsps. white vinegar (see note)

1 C all-purpose flour

2 Tbsps. white sugar (I used 3)

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 egg

2 Tbsps. melted butter

1 tsp. vanilla

Combine the milk and vinegar in a small bowl for 10 minutes to "sour". This is an important step and it is called "soured milk" which is much different from sour milk (modern homogenised, pasteurised milks do not normally sour; they become rotten, ill tasting). I guarantee you will NOT taste the vinegar in the final product. Set aside.

Combine the dry ingredients in a bowl. In a smaller bowl, whip the soured milk, egg, vanilla and melted butter together. Pour into the dry ingredients and stir with the whip until most of the lumps are gone, but DO NOT OVER BEAT!!

The batter will be thick, don't add any more liquid. LET THE BATTER SIT UNDISTURBED FOR TEN MINUTES!!

After 10 minutes, you will see bubbles in the batter, very important DO NOT STIR AGAIN.

GENTLY dip out (don't pour out) 1/2 cup of batter and place it on a buttered grill or frying pan. Cook until bubbles appear on the surface of the pancake and then flip with a spatula and brown the other side.~~Al (Ales-Alexander) D Girvan.

Want Not Just Good a Truly GREAT Steak?

Here’s how.

Ready to get started? Then roll up your sleeves – things are about to heat up.

Step #1 Choose the Right Meat. This is by far the most important step. Grilling the perfect steak starts with the right Beef. Even the greatest chefs can’t turn dog food into delicacy. When choosing your steak, use Canadian ratings: And remember, you are very unlikely to find top quality beef on any supermarket counter. You want a really “Good Steak”? Then pay the price; purchase your meat from a meat store that specialises in nothing but top quality meats.

Understanding Canadian Beef Grades

Canadian beef is absolutely unrivaled in culinary circles; therefore much of it goes for export; which  now with such emphasis put on FREE TRADE is one reason it is often so extremely difficult to buy good beef in Canada. The care and attention taken by Canadian cattle farmers has raised their status to world leaders in the field. With such high quality, it can be confusing to try and sort out the different qualities of beef. The following is a handy guide to explain the Canadian beef grades and what they mean to you.

More than 85% of beef raised in Canada falls under the high quality classifications ranging from A to Prime. The beef in these grades is youthful and has a firm bright red rib-eye with 2 mm or more of fat. Marbling is the only category that differentiates the four high quality grades and is defined as the quality of fat distribution throughout the cut of beef.

PRIME

Prime-grade beef features abundant marbling, its red meat laced with an even distribution of fat. The presence of this fat means a more tender and juicy cut of beef that should cook well in all conditions. Only 2% of graded beef is given Prime grade.

AAA

Unlike Prime, AAA-grade beef has only small amounts of visible marbling. Yet like Prime, the AAA grade is a very high quality category that will provide a juicy, tender cut of beef that is resilient In a Variety of Cooking Methods. Up To 50% Of Graded Canadian beef reaches AAA quality and status.

AA

With only a slight amount of marbling, AA-grade beef is a slight step down from AAA-graded beef. Still, 45% of graded beef falls under the AA heading and it still can provide an excellent cooking and dining experience.

A

The lowest of the four high quality grades, A-grade beef only consists of 3% of graded beef in Canada. Obviously still considered adequate enough to be listed as high quality, A-grade beef should be cooked a little more carefully for best results due to the less evenly distributed fat.

While beef-grade labels make it clear to the naked eye, the actual differences in quality are usually only discernible by a practiced grader or butcher.

HOW TO COOK YOUR STEAK –Cut is a matter of personal preference…only

Some people like theirs blue while others don’t want to see any pink in their meat. But what are the perfect timings to cook steak the way you like it?

If you are unsure, it's best to speak to your butcher as they will be able to give you the best advice based on the thickness and cut of meat.

The cooking times below are for a 2cm thick sirloin steak. While this thickness is, realistically, far too thin, if you are truly wanting a better than “Good” steak; this is unfortunately the thickness you are most likely to find; even in specialty meat stores –unless you ask for them custom cut. For thin steaks such as these the hotter the cooking temperature the better—many “top “ Steak houses now have broilers that can reach 1,800º F (most consumer grills max out around 500-600° F) and a high-quality dry-aging lockers  for the meat. Season your steak, room temperature steak, well with kosher salt—no pepper. Pepper of course burns when meat is placed on the broiler. Steak also toughens with cooking time. When you turn the steak much of this salt will fall off. You are therefore able to season your steak well on the second side, without having to worry about drawing all the juices out or about the steak becoming too salty.

Medium Rare is generally considered as the ideal Cooking time

Blue: 1 minute each side. The steak should be just warm and fell spongy under your fingertips. Meat should still be dark in colour

Rare: 1.5 minutes per side. Dark red with some juice. There will be some resistance when you press the meat but it should still feel soft and bouncy

Medium rare: 2 minutes per side. Pink meat, with pink juice. Springy, soft and spongy.

Medium: 2.5 minutes per side. Your meat will be mostly cooked with only pink in the middle. The steak will feel firm.

Well-done: 4 to 5 minutes. There will be hardly any pink and the meat should have a bouncy, firm feel. 
Always "Finish" your steak (on, or, under, the Broiler; with butter). ~~Al (Alex-Alexander) D Girvan.

Pulled Pork-Recipes and Tips

Pork is sometimes diseased. The law, of course, does not allow sale of diseased pork and if the meat is properly government-inspected, none should reach the consumer market. It does.

Therefore, pork should never be eaten rare, but often is. On the other hand, pork should never be over cooked; but often is. Pork turns out well, roasted, but a meat thermometer is a must.

Perhaps because pork was for so long the meat most residents of the United States of the Americans ate, it became associated with those States and acquired the reputation of being ordinary, indigestible, and even dangerous to the health.

Properly prepared, it is none of these things.

Most Canadian pork comes from animals under one year old, which means that it usually is tender. Moreover, it is a great deal leaner today than it was only fifteen years ago, reflecting the results of new breeding programs. Unfortunately many United States of the Americas produced feeds (containing animal by-products) are still in use and still very, very risky.

Tests have shown that pork is every bit as digestible as any other meat, although, perhaps, it could be viewed as a bit "heavy" for summer dining. As for the dangers of trichinosis, scientists have recently shown that pork need not be cooked as long as most people think to be safe. The parasites, when present (and with the United States of the Americans now being held slightly more to account in their farming practises the chances are slender, indeed, that they will be), are destroyed at the relatively low internal temperature of 137 F. (the recommended final internal roasting temperature for a pork loin, however, is still 170 F. this means the meat should be removed from the oven at 155to 160F.)

Pork is ideally suited to the modern methods of broiling or roasting

If word were to get around about this, pork might be emerging from ovens, roasted rather than braised, well cooked, rather than overcooked-juicy instead of dry, and much more flavourful. Pork's new lean look is a good enough recommendation, in itself, for cooking it less, and as I asked in my write up on beef- why would you braise  a tender cut-to what purpose.

With pork chops ONLY- except those very thin (1/2 inch or less) fast fry kind, and although it is not really necessary, after browning the surface, it is well to add, carefully, a few drops of water, then cover the pan and allow the pork to braise.

If cooked on the surface burner, the chops should be browned first. Pork has enough fat and none should be added to the frying pan.

Oven-Baked/Roasted, Pulled Pork

Ingredients

Dry Rub-This rub may be used with any chicken or pork as a barbeque rub, see also Dry Spicy BarbecueRub, Barbeque Sauces, and Mixes of Convenience:

3 Tbsps. paprika

1 Tbsp. garlic powder

1 Tbsp. brown sugar

1 Tbsp. dry mustard

3 Tbsps. coarse unionised salt

1 (5 to 7 pounds) pork cut or joint, preferably shoulder or Boston butt

12 hamburger buns

Directions

• ·         Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl.
• ·         Rub the spice blend all over the pork and marinate, for as long as you have time for, as little as 1 hour or up to overnight, covered, in the refrigerator.
• ·         Preheat the oven to 300 degrees F.
• ·         Put the pork in a shallow, uncovered, roasting pan and bake for about 6 hours. Basically, bake the pork-in oven- until a thermometer inserted into the thickest part registers 155 to 160 degrees F-you do not want it to be over cooked and falling apart, thus killing many of the nutrients.
• ·         Remove the pork roast from the oven and transfer to a large platter.
• ·          Allow the meat to rest for about 10 minutes. While still warm, take 2 forks and "pull" the meat to form shreds (using the 2 forks, shred the pork by steadying the meat with 1 fork and pulling it away with the other).
• ·          Put the shredded pork in a bowl.
• ·         Pour 1/2 of the sauce on the shredded pork and mix well to coat.
• ·         To serve, spoon the pulled pork mixture onto the bottom 1/2 of the hamburger bun. Serve the remaining sauce on the side.

Cider Vinegar Barbecue Sauce:

1 1/2 cups cider vinegar

1 C yellow or brown mustard

1/2 C ketchup

1/3 C packed brown sugar

2 garlic cloves, crushed and minced

1 tsp. salt

1 tsp. cayenne

1/2 tsp. freshly ground black pepper

To make this barbecue sauce: combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves.

Crock Pot/Slow Cooker Braised/Stewed, Pulled Pork

Economically speaking, the whole point-the only point- of using a slow cooker is to get the ingredients into the cooker quickly and then be able to walk away. Always Incorprate All Liquids From The Cooker Into The Sauce

For this easy pulled pork recipe, just coat the pork shoulder with a Spice Rub of dark brown sugar, chili powder, cumin, and cinnamon. Then cook it on a bed of garlic and onions covered with chicken broth. When you come back six to ten hours later, you’ll have juicy pork that’s ready to be shredded and served atop nachos, alongside cornbread, or in a sandwich with your favourite barbecue sauce. This no-fuss, versatile recipe makes enough to feed a crowd, and the leftovers—should you have any—freeze well.

Ingredients:

2 medium size, yellow onions, thinly sliced

4 medium garlic cloves, crushed and minced

1 C chicken stock, or (in an emergency) commercial Low-Sodium chicken broth

1 Tbsp. packed dark brown sugar

1 Tbsp. chili powder

1 Tbsp. kosher salt, plus more as needed

1/2 tsp. ground cumin

1/4 tsp. ground cinnamon

1 (4-1/2- to 5-pound) boneless or bone-in pork shoulder (also known as pork butt), twine or netting removed

2 cups barbecue sauce (optional)

 Makes: 6 servings

Variation

1 tsps. vegetable oil

 1 (4 lbs.) pork shoulder cut or joint

 1 C barbeque sauce

 1/2 C apple cider vinegar

 1/2 C chicken broth

 1/4 C Light brown sugar

 1 Tbsp. prepared yellow mustard

 1 Tbsp. Worcestershire sauce

 1 Tbsp. chili powder

 1 extra-large sweet onion, small dice

 2 large cloves garlic, crushed and minded

 1 1/2 tsps. dried thyme

 8 hamburger buns, split

 2 Tbsps. butter or margarine, as needed

Makes 8 Servings

Instructions:

• ·         Place the onions and garlic in an even layer in the slow cooker and pour in the stock or broth.
• ·          Combine the sugar, chili powder, measured salt, cumin, and cinnamon in a small bowl.
• ·          Pat the pork dry with paper towels.
• ·          Rub the spice mixture all over the pork and place the meat on top of the onions and garlic.
• ·         Cover and cook until the pork is fork tender, about 6 to 8 hours on high or 8 to 10 hours on low.
• ·         Turn off the slow cooker and remove the pork to a cutting board.
• ·          Set a fine-mesh strainer over a medium heatproof bowl. Pour the onion mixture from the slow cooker through the strainer, and then return the solids to the slow cooker. Set the strained liquid aside.
• ·         If the pork has a bone, remove and discard it.
• ·         Using 2 forks (in the manner described above), shred the meat into bite-sized pieces, discarding any large pieces of fat.
• ·          Return the shredded meat to the slow cooker, add the barbecue sauce, if using, and mix to combine. If you’re not using barbecue sauce, use a spoon to skim and discard the fat from the surface of the strained cooking liquid, and then add 1/4 cup of the liquid at a time to the slow cooker until the pork is just moistened. Taste and season to taste with salt.

Main Course-Pulled Pork with Pineapple

Ideal as a make-ahead item, this pork is braised (Remember, baking/roasting is the recommended method of cooking pork; Always Incorprate  All Liquids and), shredded, sauced and ready to be stuffed into taco shells.

Ingredients:

2 Tbsps. packed brown sugar

2 tsps. each chili powder, ground cumin and dried thyme

1 tsp. each salt and pepper

3 lbs. pork shoulder blade cut/ joint

2 Tbsps. vegetable oil

3 cloves of garlic, crushed and minced

2 onions, medium dice

1 can (5.5 ozs) tomato paste

3 Tbsps. cider vinegar

1/2 tsp. hot pepper sauce

1 can (14 ozs.) crushed pineapple

1/4 C. diced fresh coriander, or green onions

8 Portions

Directions:

• ·         In large bowl, combine brown sugar, chili powder, cumin, thyme, salt and pepper.
• ·         Untie meat, if necessary. Then rub spice mixture over the pork. Cover and refrigerate for 4 hours, turning occasionally. (Make-ahead: Refrigerate for up to 24 hours.)
• ·         In large Dutch oven, or Covered USA style "Roaster" heat oil over medium-high heat, brown pork all over. Transfer to plate.
• ·         Reduce heat to medium; sauté garlic and onions, stirring occasionally, until onions are softened, about 4 minutes.
• ·         Add tomato paste, vinegar and hot pepper sauce; cook, stirring, for 2 minutes.
• ·         Add pineapple and juices, stirring to scrape up brown bits.
• ·         Return pork and any accumulated juices to pan; bring to boil. Cover and braise in 300°F  oven, basting every hour and turning once, until pork is tender, 3 to 3-1/2 hours.
• ·         Transfer pork to cutting board and let stand for 10 minutes. With 2 forks, shred or “pull” pork.
• ·         Skim fat from sauce. Bring sauce to boil.
• ·         Boil vigorously until reduced to 3 cups, about 15 minutes. Return pork to pan. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 3 days.) Heat through until bubbling, about 4 minutes. Stir in coriander.© Al (Alex-Alexander) D Girvan. All rights reserved.

What is the Difference Between a Calotte (I assume this should be [French] Coulotte and a "Ribeye Cap Steak?

Although I further elaborate below, this top image-especially the "Choice" side clearly shows rhe reasons why the Multifidus Dorsi,  Spinalis Dorsi and Longissimus dorsi muscles are often trimmed from around the Eye Fillet Entrecote steak. Both of the shown cuts  (prime or choice) also show the fillet CAP- if, one were to claim such actually exists. 

As stated in the title of this post, I believe Mr Lopez meant to write-it's Coulotte in French. There isn't much difference-REALLY, TRULY-except 1. That there can be no such thing as a Rib-eye  Cap"

2. A North American fabricated and named, Rib-eye comes from the front quarter (primal, rib) while a Coulotte comes from the hind quarter (primal, long Sir-Loin)  On the other hand, steak-loving cooks, and United States of the Americas based, aspiring, chefs, have a SECRET that they've only just started to “SHARE” with their customers. It's a so called Rib-eye Cap--calotte de boeuf-Is NOT the French name for this cut fabricated in the United States of the Americas{The calotte (plural calottes, French from Provençal calota or Italian callotta), is a skullcap worn by students at catholic universities in Belgium. It originates from the skullcap worn by the Papal Zouave regiment around 1860.}that highly fated, tallowed, not marbled, relatively tender (when compared with other mainly LOIN cuts), layer of meat wrapped around the Rib-eye(Longissimus Dorsi muscle), that’s starting to show up on the menus of “Innovative” Broiler Cooks around the United States of the Americas and even, to some extent, in Canada. With all the flavour of the Rib-eye(thinned out section of longissimus dorsi muscle that runs for pretty much the entire length of a beef carcass and main muscle of the strip-ped loin) and none of the tenderness- of a lacking in flavour tenderloin fillet, the very incorrectly named "Rib-eye cap"-another contradiction in terminology, indicative of the problems peoples of the United States of the Americas have in using the English language(functional illiteracy), is simply one of the thinned dorsi muscles that are thickest and tenderest in the HIND QUARTER SIR-loin Primal Cut.

Just as the tenderloin has been strip-ped from a strip loin(in that case, strictly for increased retail profit) the Mulfidus Dorsi and the spinalis Dorsi have been stripped- trimmed off- a boneless rib steak[In French, the word entrecôte (French pronunciation: ​[ɑ̃.tʁə.kot]) denotes the boneless rib cut of beef used for such steaks]; in this case to rid the entrecote-which is traditionally  considered of lower quality than steaks cut from SIR-LOIN of excessive(waste)tallow type fat and connective tissues.
This trimmed and shaped entrecote then, and only then; becomes the Rib-eye fillet or Premium/Prime(if cut fromprime grade beef)entrecote.

If one so insists, this tallowed, more than marbled, mostly hamburger scrap trimming from around the rib eye; CAN be used for dry-heat cooking methods like grilling, roasting and pan-broiling. The thin (undesirably so, as the thinness serves to toughen the meat if broiled) flat, oblong muscle can also be broiled/roasted in one piece, cut into individual fast fry/grilling strips (a steak is defined, by Oxford or Webster's dictionaries, as "a thick slice of meat"), or rolled, tied and cut into medallions. As it like a true fillet, is somewhat lacking in flavour but is not as tender; it's almost, ideal for a stuffed and rolled presentation-I however, would much prefer a much more flavourful, braised flank steak--or a nicely broiled, very flavourful, Coulotte.© Al (Alex-Alexander) D. Girvan. All rights reserved.

 Meet the Rib-eye Cap, the Tastiest Cut on the Cow--NOT.

'Ribeye cap, light of my life when there's fire in my grill. My steak, my soul. Rib-eye-cap. It's deckle, plain deckle, in the kitchen, sitting one foot four when trimmed. It's calotte in France. It's Butcher's Butter in the shop. It's spinalis dorsi in the anatomist's manual. But in my tongs, it is always rib-eye cap.'

J. Kenji López-Alt MANAGING CULINARY DIRECTOR

How to Roast Beef- Prime Loin, Sirloin, Standing Rib or Any Other Roasting Cut.

Even This Little Pig Prefers Sir Loin


Public Domain Image

Canada A/AA/AAA/ Prime Grades The four grades (A, AA, AAA Prime) represent 98% of Canadian beef carcasses.  While the grade criteria for these four grades is identical the only exception being the all-important degree of marbling (tenderizes while giving flavour); if you really want to impress your dinner guests, ask your butcher for high quality Canada grades (AAA. Prime) Prime is the absolute superior grade of beef that is usually reserved for export or very up-scale hotels and restaurants. In fact, only 2% of all beef is graded. If a Prime, cut is really within your budget, go for it. The difference in tenderness and flavour is very distinguishable. Have your butcher trim most of the excess fat, but leave enough of a layer of fat to protect and baste your roast as it cooks. Canada AAA is the next best grade and can be found on the gourmet counter, at extra cost, in most markets and butcher shops. You may need to ask for it. Canada AAA is an excellent grade of beef with slightly less marbling than Prime. The typical grade found in most food markets is graded Canada A which is much less costly than Prime, AAA, or AA but will not be nearly as flavourful or tender. Most supermarkets and other mass producers presently compensate for this through mechanical tenderizing, the addition of flavour boosters (pink slime), and by adding water (sources of e- coli and other contamination). When choosing your cut, select one that weighs about seven to eight and a half pounds or enough to feed about six people. Anything smaller is less forgiving to cook; and like a thinly cut chop,or steak; hardly worth bothering with. Delicious Roast Beef.  Three  Recipes For Success. How to Cook Roast Beef for Maximum Flavour and Tenderness. Don’t Braise it, or Burn It — Roast It! Despite plenty of evidence to the contrary, I still see many recipes that insist you should cook meat at high temperature for the first twenty minutes or so to seal it; then add stock, cover, and lower the temperature level for the rest of the cooking time. Rarely, now days, I sometimes also see a recipe that insists that the meat should be cooked in basically the same way; but, without any added stock water or OTHER liquid. These have become the fashionable methods, primarily through influence from The United States of the Americas. Maybe, it also has something to do with a lack of time, in an age when both partners tend to work, outside of the home, supposedly, for a living. What I am certain about is that this is not the best way to treat a prime cut of meat. Nor does it ‘seal’ it. Let’s put this myth to bed once and for all. Cooking meat at high temperature, whether broiled on a spit, or baked in the oven, in a pan caramelises and shrinks the meat but does not seal it! It also burns it. That’s why it goes brown. And it changes the taste, because the outside of the meat generally has a covering of fat. Fat is what gives meat its unique flavour. However adding this crust to the outside of the meat will also speed up the cooking of the rest of the roast, and reduce the amount that remains medium or rare. It will not produce the even finish you see in some better restaurants.  To achieve that, you must cook the meat uncovered, using slow, low temperature cooking; plus regular basting. Basting is simply taking the juices from the bottom of the pan and pouring them back over the cooking meat from time to time. By doing this, and cooking at the right temperature, you will produce far more succulent results. Browning will still take place, but gently, as part of a process. Let’s Look at the Basic Method. Using a Roasting-pan. You won’t believe what a difference in taste and quality it will make to buy your beef direct from a local family farm! It’s not a good idea to cook meat inside a deep USA style roasting pan. A much better way is to place the meat in a shallow roasting pan, on top of a prepared matignon or mirepoix. Or, place the roast directly on the rungs of the oven with the roasting pan underneath it. In this way, you can pack (mirepoix or matignon vegetables in the roasting pan and they will braise nicely in the juices from the meat. If you also don’t like that idea, because it means you have to clean the rungs after use, put the meat on top of a rack on the roasting pan instead. You don’t need to buy a special tin for this, simply use a cake rack or something similar. However the advantage of cooking directly on the rungs is that the air circulates freely round the roast, ensuring even cooking, and you can remove the roasting pan to make your gravy (without having the advantage or necessity of having to strain it) while leaving the meat where it is. Of course, if you do that, you will want to put some kind of drip tray under the roast, but any ovenproof dish will do for that. Temperatures and cooking times Calculate your cooking time as 30 minutes for every pound of meat. This will produce thoroughly cooked beef that is well cooked on the outside and rare inside. If you want to change anything - alter your cooking times accordingly but beware. There is a very thin line between meat that is well done and boot leather. If rare meat is more than you can handle, it’s a much better idea to use my cooking times but then turn the oven off and leave the meat in it for a further 30 minutes or so. Which brings me to one more point; it’s very important to let the meat stand for at least 20 minutes before carving.  Why? Because when you heat protein (which is what meat is) it shrinks and tightens. Allowing it to relax and cool a little restores some of its elasticity. However it will continue to cook for a while after leaving the oven and the internal temperature will increase by as much as a further 10 degrees; which is why you need, a good, 20 minutes resting time. Just keep it in a warm place with a sheet of cooking foil over the top while you prepare the salad greens and gravy. The OLD Conventional Method While you are shopping, pick up a good digital instant-read meat thermometer if you don’t already have one. It's the only sure way to tell when you're roast has achieved a desirable cooked temperature All meats can be cooked very successfully from a frozen state and while you will often see the suggestion, it is not crucial or often even advisable that you allow the meat to come to room temperature (to ensure even-cooking). This would means leaving the (thawed) meat out for up to two full hours right before roasting-which might be yet another source of contamination. * Preheat your oven to 450 degrees. * Use a paper towel to pat the roast dry. * Rub butter on the cut ends of the roast. * Create a seasoning rub or paste with ingredients such as pepper, coarse salt, garlic powder, and onion powder. Make a series of ½ inch deep slits all over the top of the roast as well as the sides. Rub your seasoning all over the roast, covering all exposed meat. * Place the roast in a heavy metal roasting pan, bone-side down. No matter what size cut you have, you will start it in a pre-heated 450 degree oven for 15 minutes then reduce the temperature to 325 degrees for the balance of cooking time (See also my post entitled Miracle Roast). Cooking times will vary depending on size of the cut and desired level of doneness. The following chart gives approximate times for to reach "rare" at various sizes. Cooking Time for Rare (120°) 7 to 8 lbs. 15 minutes at 450°, Then 1 ¼ to 1 ½ hours at 325° 9 to 10 lbs. 15 minutes at 450°, Then 1 ½ to 2 hours at 325° 11 to 13 lbs. 15 minutes at 450°, Then 2 to 2 ½ hours at 325° 14 to 16 lbs. 15 minutes at 450° Then, 2 ¾ to 3 hours at 325° 16 to 18 lbs. 15 minutes at 450° Then, 3 to 3 ¾ hours at 325° Every half hour or so, baste the ends of the meat 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 120°, pull it out of the oven and cover with foil. Let the meat sit for twenty to thirty minutes. It will continue to cook during this time, reaching a temperature of about 125° to 130°. This resting period allows the juices and flavours to permeate the roast. Rare meats measure in at 120° to 125° with a bright red centre that grows slightly pinkish towards the exterior. Medium rare meats measure between 130° to 135° and are characterized by their extremely pink centre portion that grows brown towards the exterior. Medium meats have a light pink centre, brown outer portions and readings of about 140° to 145°. Medium well is not pink at all and is achieved at 150° to 155°. Well done is reached at 160° and above and is characterized by a uniform brown colour. Use a long, sharp knife to carve your roast. Serve with Yorkshire Pudding, 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 ¼ to ½ cup of prepared horseradish mixed with two cups of sour cream. Add two tablespoons of lemon juice and a teaspoon of salt. Thoroughly mix the ingredients, adding more horseradish as desired. Miracle Roast- For Any "Roastable" Cut of Beef  If using other than a loin or standing rib cut; or if there is insufficient  fat, lard the meat (at this point, you can not have too much cover fat). Place the meat in a shallow roast pan,, and on a bed of diced celery, carrots and onion (miropoix). Roast in a very slow oven (200 F.) allowing about an hour a pound for meat already at room temperature.of course, it will take longer if meat is frozen or has been taken directly from the fridge. Do not. cover or baste the meat. The meat will come out rare all the way through. Garnish and serve Yorkshire Pudding Recipe A traditional side dish to Standing-rib is Yorkshire Pudding, a puffy pop-over like pastry. ½ tsp. salt 1 cup of flour 2 eggs 1 cup milk 4 Tbsps. oil Mix all ingredients, except the oil, together. Refrigerate for at least 2 hours. Preheat oven to 450°. Take an 8x8 square pan and pour the 4 tablespoons of oil into it. Heat the pan for 2 minutes before pouring in the cold batter. Cook for 20 to 30 minutes. Do not open the oven door during cooking. Serve immediately and enjoy the crispy outer edges and the custard-like   inside. ©Al (Alex- Alexander) D. Girvan 2012. All rights reserved.

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