Do-It-Yourself Beef Bowl

The Beef Bowl has come and gone, but you can recreate the experience in just three easy steps ...

1. Call 100 of the hungriest guys you know and invite them over for dinner.
2. Show the video that was played for USC at this year's Beef Bowl (above).
3. Cook prime rib and several hearty side dishes. Lawry's recipes are detailed below.

If you want to break the record, your dinner guests will have to polish off at least 870 pounds of prime rib. That's the new mark set by Illinois, who unseated USC after just one day. The Trojans ate 799 pounds the night prior, which bested Purdue's 1999 high of 734 pounds. It's easier with more people -- Illinois happened to break the attendance mark, too.

If tradition holds true, the Illini are now the favorites to win the Rose Bowl (though Vegas odds makers remain unimpressed). The team eating the most at the Beef Bowl wins the Granddaddy of Them All almost 70% of the time. Michigan has historically skewed things, as they have no difficulty eating at Lawry's but choke when they get to Pasadena. Ironically, a Wolverine holds the individual record with a reported eight slabs in one sitting.

Enjoy these recipes, which have satiated a dozen Heisman Trophy winners (half of them hailing from USC). The sliders sound good for game day.

Special thanks to Todd Erickson and Lawry's for an exclusive look at this video.

Lawry’s Prime Rib Roast

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

Sprinkle the fatty cap of roast with Lawry’s Seasoned Salt. Spread rock salt evenly over bottom of heavy roasting pan; place wire roasting rack on top of salt. Place the roast on the rack, fatty side up. Make sure no salt actually touches the beef. Insert meat thermometer in thickest part of meat, making sure it does not touch a bone. Roast in preheated 350 degree F oven until thermometer registers 130 degrees F for rare, 140 degrees F for medium, or approximately 20-25 minutes before carving. Using a sharp carving knife, slice meat across the grain for serving. Discard rock salt.

Makes 6 to 8 servings. 

Lawry’s Prime Rib Slider

• Thinly-sliced Lawry’s Prime Rib Roast
• Fresh French roll
• Au Jus
• Horseradish

Make Lawry’s Prime Rib Roast according to directions. Using a sharp carving knife, slice meat thinly across the grain. Spread horseradish lightly onto fresh French roll and assemble. Retain au jus for dipping. 

Lawry’s Prime Rib Slider with Bleu Cheese

• Thinly-sliced Lawry’s Prime Rib Roast
• Fresh French roll
• Bleu cheese dressing, or fresh bleu cheese
• Crispy fried onions
• Au Jus 

Make Lawry’s Prime Rib Roast according to directions. Using a sharp carving knife, slice meat thinly across the grain. Spread bleu cheese dressing onto fresh French roll; assemble prime rib roast slices and sprinkle generous amount of crispy fried onions. Retain au jus for dipping. 

Lawry's Original Spinning Bowl Salad

• 12 oz. salad greens (8 oz. romaine, 2 oz. iceberg, 2 oz. baby spinach) washed, dried and torn into 1- ½ " pieces
• 4 oz. canned julienne-cut beets, drained
• 4 oz. chopped hard-cooked eggs
• 4 oz. sourdough croutons
• 4 oz. Lawry's Classic Vintage Salad Dressing
• 8 teardrop tomatoes

Place salad greens in a large salad bowl. Arrange beets over greens; sprinkle with chopped eggs and top with croutons.

Prepare ice bowl, if desired: Fill a very large shallow bowl with crushed ice, making a depression in the center. Place salad bowl with ingredients on top of ice, settling it well in the depression.

Pour dressing over greens. Toss with a large salad fork and spoon until ingredients are well distributed and evenly coated with salad dressing. If using the ice bowl, toss with a circular motion to spin the salad bowl. Portion onto four places, heaping high. Garnish each plate with two teardrop tomatoes. Offer Lawry's Seasoned Pepper with the salad.

Makes 4 servings. 

Lawry’s Whipped Cream Horseradish

• 1 cup whipping cream
• ¼ teaspoon Lawry’s Seasoned Salt
• 2 tablespoons prepared horseradish, well drained, or 4 tablespoons finely grated fresh horseradish root
• Dash of Tabasco sauce

Whip cream until stiff peaks form. Fold in Lawry’s Seasoned Salt, horseradish and Tabasco until well mixed.

Makes 6 servings.

Creamed Spinach a la Lawry’s

• 2 pkgs. (10oz. each) frozen chopped spinach, thawed
• 4 slices bacon
• 1 small onion, minced
• 2 cloves garlic, minced
• 2 tablespoons flour
• 1 teaspoon Lawry’s Seasoned Salt
• ½ teaspoon freshly ground black pepper, or to taste
• 2 cups milk

Drain spinach well nad squeeze out excess moisture with hands; chop finely and set aside. Fry bacon in heavy skillet until crisp; remove, drain and chop. Sauté onion and garlic in bacon drippings; add flour, Lawry’s Seasoned Salt and pepper; and blend thoroughly. Slowly add milk, stirring constantly until thickened. Add spinach and bacon; heat.

Makes 4 to 6 servings.

Creamed Corn

• 1 ½ tablespoons butter
• 1 ½ tablespoons flour
• ½ teaspoon salt
• 1 ½ cups whipping cream
• 2 tablespoons sugar
• 3 cups fresh, frozen or canned whole kernel corn

Melt butter in heavy saucepan; add flour and salt, stirring to blend. Slowly add whipping cream, stirring constantly until thickened. Add sugar and corn; heat. For Au Gratin, place corn in a 9 or 10-inch shallow casserole dish; sprinkle with ¼ cup freshly grated Parmesan cheese and brown under broiler.

Makes 4 to 6 servings.

English Trifle

• 1 recipe Vanilla Pudding Sauce, cooled (recipe follows)
• 1 cup whipping cream, whipped
• 2 tablespoons red raspberry preserves
• 1 (10-inch) round sponge or white cake
• ¼ cup dark Puerto Rican rum, optional
• ¼ cup dry sherry
• 1 cup frozen raspberries, thawed
• Fresh raspberries for garnish

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.

Makes 12 servings.

Vanilla Pudding Sauce

• ¾ cup sugar
• 2 tablespoons cornstarch
• ¼ teaspoon salt
• 2 cups milk
• 1 (3-inch) piece vanilla bean or 1 teaspoon vanilla extract
• 1 large egg, well beaten
• 2 tablespoons butter or margarine

In heavy saucepan, blend sugar, cornstarch and salt; add milk and vanilla bean; blend well. Cook over medium heat, stirring constantly until thickened and bubbly; continue cooking 2 minutes. Stir small amount of hot mixture into beaten egg, return to pan and cook 2 minutes more. Remove from heat and remove vanilla bean; add butter and stir to blend. Chill thoroughly, covering top with plastic wrap to prevent skin from forming.

Final Beef Bowl Observation

Kanye West's "Good Life" topped the Billboard charts this year. In it, he raps about a certain kitchen staple:

"Yo it's got to be 'cause I'm seasoned, haters give me them salty looks ... Lawry's!"

If good food doesn't represent the good life, what does?