"The First Press"
The best Canola you can get.
Pure Expeller Canola
  • ½ the saturated fat of olive oil
  • No Trans Fat
  • Low Saturated Fat
  • 1100 mg of Omega-3 Polyunsaturates per 14 g serving
  • No Cholesterol
  • No Sodium
  • Made from non-genetically engineered seed.
  • Kosher approved
  • Available in 16 oz and 32 oz

Choose the vegetable oil low in saturated fat.

  • Stays free running when stored in the refrigerator.
  • Light in colour and taste.
  • Blends well with many different spices and herbs.
  • Won't separate from other salad dressing ingredients

Naturally Cholesteral Free

0 Grams of Transfat
Low in saturated fat

Non-Hydrogenated

Excellent source of Vitamin D, Vitamin E and Vitamin A

Source of monounsaturated, polyunsaturated fat
BBQ, Fry, Bake, Saute, Grill, Baste
  • Fat free
  • Non-hydrogenated
  • Cholesterol free
  • Sodium free

 

 
King of Roasts - Boneless Prime Rib  



How to cook a Prime Rib Roast

Beef Prime Rib roast is considered one of the most elegantprime rib cuts of beef traditionally served during the Christmas holidays and it is preferred by many hotels and fine restaurants.

The name Prime Rib means that it comes from the beef rib section, which contains the most connective tissue, and the word "prime" is generally the top or highest grade of meat and contains the most marbling effect, both of which make it the most juicy and tender meat cuts.

Because beef rib cuts are more tender, "dry heat" roasting is preferred. This means you do not cover or add liquid which is called "moist heat" cooking, used to tenderize tougher cuts of meat
ROAST PRIME RIB OF BEEF

Boneless Rib Roast
Garlic Herb Oil

  • Preheat oven to 325 degrees.
  • Let the Roast stand for 2 hours to warm to room temp.
  • Wipe roast with damp paper towels. Rub Garlic Herb Oil all over beef.
  • Place roast, fat side up, in roasting pan (insert thermometer).
  • Roast, uncovered, medium heat of 325 degrees for 17 to 20 minutes per pound. 140 degrees (rare) 160 degrees (medium).

Let roast stand 15-20 minutes for easier carving. Serve au jus or with brown gravy. Makes 7-8 servings.

Garlic-herb Oil
In a food processor, combine 1/4 cup peeled garlic cloves, 3 tablespoons Canola Harvest oil, and 1 1/2 teaspoons each dried rosemary, dried savory, dried thyme, and coarse-ground pepper; whirl until finely chopped. (Or mince garlic and mix in a bowl with remaining ingredients.)

Yield: Makes 1/3 cup