COoking Intructions

- FEATURED RECIPE -
Dried Beef Dip (Appetizer):1/2 lb.
  • Ely’s Dried Beef
  • 1 Block Cream Cheese
  • Hot Sauce (optional)
  • Finely chop dried beef.
Microwave cream cheese in a bowl for 30 seconds or until soft, but not melted. Stir in dried beef.
Top with hot sauce if desired. Serve with crackers. Delicious and filling!
ELY HAM HEATING INSTRUCTIONS:
  1. Remove netting from ham (if there is one).
  2. Place ham (uncovered) in baking dish.
  3. Bake at 325 degrees for approximately 10–15 minutes per pound.
    *Remember: these hams are FULLY COOKED and only need to be warmed.
PORK ROYALE:
​Preheat oven to 325°. Place roast in a baking pan, uncovered. Bake for approximately 20 minutes per pound. A cooking thermometer placed in the center of the meat should read 145°. Remove from oven and let meat rest for three minutes before carving — Enjoy!
PRIME RIB:
COOKING METHOD #1: Preheat oven to 200°. Heat a Large roasting pan over 2 burners on MedIum-High heat. Place roast in pan and sear well on all sides (until nicely brown… approx. 7 — 8 mins.) Remove roast from pan. Set rack in pan and place roast on rack. Season all sides of roast with salt and pepper. Roast approximately 30 minutes per pound or until a meat thermometer registers the desired temperature
Cooking Temperatures
Rare: 125° | Medium-rare: 130°  | Medium: 135° — 145°  | Well-done:  150° or more
​COOKING METHOD #2: Preheat oven to 450°. Season roast with salt & pepper. Place roast in roasting pan & roast for 10 minutes. Reduce oven to 250° and roast until the meat thermometer registers the desired temperature — approximately 15–30 minutes per pound.
Cooking Temperatures
Rare: 125° | Medium-rare: 130°  | Medium: 135° — 145°  | Well-done:  150° or more
​Helpful Hints:
  1. Let roast stand for several hours at room temperature before roasting.
  2. Place roast rib side down in pan.
  3. Let roast stand, covered with foil, for 15 minutes before carving and remember the temperature of the roast will rise approximately 5 degrees outside of the oven.
    These recipes were derived from: The Perfect Recipe and the Joy of Cooking
FRESH TURKEY: 
A pop-up timer should help with determining when your bird is done. Cook your bird breast-side-down for the first 2/3 of the cooking time then flip it breast-side-up for the remaining 1/3.
Approximate: cooking times:
Cooking in 325° oven*:
  8 — 12 pounds cooks for 3 — 4 ½ hours
12 ‑16 pounds cooks  for 3 ½ ‑5½ hours
16 — 20 pounds cooks  for 4–6 hours
20 — 24 pounds cooks  for 5–7 hours
* Add approximately one hour if the bird is stuffed
BABY BACK RIBS: 
​Roast Ribs @ 350° for 1 hour. Drain Fat. Pour BBQ sauce over and bake an additional
45 minutes or until tender.

Use Ely BBQ Sauce or mix the following: 1 cup sugar, 1 small can tomato paste, 1/2 cup soy sauce, 6 TBSP rice wine vinegar, 1 jar Hoisin sauce, chopped garlic
Recipe for Holiday Appetizer:
  1. Heat 1 block of cream cheese
    for 30 seconds in microwave.
  2. Add 1/2 pound of chipped dried beef, stir,
  3. drizzle with hot sauce, and serve with crackers.
BEEF TENDERLOIN
COOKING METHOD: Preheat oven to 500 degrees .
​Place roast in pan and roast at 500 degrees for 5 minutes per pound. Shut the oven off and DO NOT OPEN IT for 45 minutes (more rare) to one hour (less rare). Use a meat thermometer to check for desired temperature (see above).
Cooking Temperatures
Rare: 125° | Medium-rare: 130°  | Medium: 135° — 145°  | Well-done:  150° or more
**NOTE: A good meat thermometer is recommended for determining when any type of meat is at the desired temperature.