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1 (4-rib) standing rib roast
Lawry’s Seasoned Salt
5 lb. rock salt

Makes 6 to 8 servings.

Sprinkle fatty cap of rib roast with Seasoned Salt. In a heavy roasting pan, spread rock salt evenly over it; place wire roasting rack on top of salt. Place the rib roast on rack, fatty side up. Make sure no salt actually touches the beef. Insert meat thermometer (this is crucial) in thickest part of meat, making sure it does not touch any bone. Preheat oven at 175 oC. Put rib roast in until thermometer registers: 55 oC for rare/ 60 oC for medium/ or, approximately 20-25mins per pound. Remove from oven and let rib roast stand 20mins before carving.


12 oz. salad greens (8 oz. romaine, 2 oz. iceberg, 2 oz. baby spinach)
4 oz. canned julienne-cut beets, drained
4 oz. chopped hard-cooked eggs
4 oz. sourdough croutons
8 cherry tomatoes

4 oz. Lawry’s Classic Vintage Salad Dressing

Makes 4 servings.

Place salad greens in a large salad bowl. Arrange beets over greens; sprinkle with chopped eggs and top with croutons. Toss with a large salad fork and spoon until ingredients are well distributed and evenly coated with salad dressing. Garnish each plate with cherry tomatoes when serving. Recommend adding Lawry’s Seasoned Pepper to the salad.

If spinning on ice bowl: Fill a very large shallow bowl with crushed ice, making a depression in the center. Place a salad bowl on top of ice, settling it well in the depression. Put ingredients and dressing into the salad bowl toss with a circular motion to spin the salad bowl.


2 cups flour
1 cup milk
4 eggs
1/2 teaspoon salt

Sift together 2 cups flour and ½ teaspoon salt. Make a well in the center and add 4 beaten eggs. Blend; add 1 cup milk and beat continuously for 10 minutes. Let stand 1 hour. Preheat oven to 230 oC. Place muffin pan into oven to heat. When hot, grease pan. Pour equal amounts of batter into muffin tins, and bake for 40 minutes.


20 oz. frozen spinach, thawed
4 slices bacon
1 small onion, minced
2 cloves garlic, minced
2 tablespoons flour
1 teaspoon Lawry’s Seasoned Salt

1/2 teaspoon freshly ground black pepper, or to taste
2 cups milk

Makes 4 to 6 servings.

Drain spinach well and squeeze out excess moisture with hands; chop finely and set aside. Fry bacon until crisp; drain and finely chop. Keep the bacon tripping and sauté onion and garlic with it. Add flour, Lawry’s Seasoned Salt and pepper after mixing thoroughly. Slowly add milk, stirring constantly until thickened. Add spinach and bacon, heat.


1-1/2 tablespoons butter
1-1/2 tablespoons flour
1/2 teaspoon salt
1-1/2 cups whipping cream
2 tablespoons sugar
3 cups fresh, frozen or canned whole kernel corn

Makes 4 to 6 servings.

Melt butter in pan; add flour and salt, stirring to blend. Slowly add whipping cream, stirring constantly until thickened. Add sugar and corn, heat. For au gratin style afterwards, place corn in a shallow casserole dish; sprinkle with ¼ cup freshly grated Parmesan cheese and brown under broiler.


1 recipe Vanilla Pudding Sauce, cooled (see following recipe)
1 cup whipping cream, whipped
2 tablespoons red raspberry preserves
1 (10-inch) round sponge or white cake
1/4 cup dark Puerto Rican rum, optional
1/4  cup dry sherry
1 cup frozen raspberries, thawed
Fresh raspberries for garnish

Makes 12 servings.

Carefully combine cooled Vanilla Pudding Sauce with 1 cup whipped cream. Coat the inside of a deep 10-inch glass bowl with raspberry preserves to within 1 inch of top. Slice cake horizontally into fourths. Place top slice, crust side up, in bottom of bowl, curving edges of cake upward. Combine rum and sherry; sprinkle about 2 tablespoons over cake slice. Spread 1/3 of chilled pudding mixture over cake. Sprinkle 1/3 of raspberries over pudding. Repeat procedure twice. Cover with remaining cake layer, crust side down. Sprinkle with remaining rum-sherry mixture. Place remaining whipped cream in pastry bag with fluted tip; pipe rosettes around edge of bowl and in center. Top with fresh raspberries. Chill at least 8 hours before serving.


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