The family has decided they would like a standing rib roast for Christmas
day dinner and I'm in charge of ordering it from our local butcher shop.
I've never ordered one of these before (always just picked up a small one at
the local stupidmarket) and I'm wondering what exactly to ask for. I've
checked google and I think I'm supposed to order a 4-rib roast from the
small end but other than that I'm getting conflicting info. Some websites
say "have the butcher remove the bones and tie them back on" others say "be
sure the butcher removes the chine bone" and even others say "trim and tie
the roast". So here I am hoping the real "experts" will tell me what to
order. If it makes a difference, I'll be serving 8 people (all adults
except 1 6-year old).

Any help, including cooking methods will be much appreciated.
Audrey

Audrey wrote:
> The family has decided they would like a standing rib roast for Christmas
> day dinner and I'm in charge of ordering it from our local butcher shop.
> I've never ordered one of these before (always just picked up a small oneat
> the local stupidmarket) and I'm wondering what exactly to ask for. I've
> checked google and I think I'm supposed to order a 4-rib roast from the
> small end but other than that I'm getting conflicting info. Some websites
> say "have the butcher remove the bones and tie them back on" others say "be
> sure the butcher removes the chine bone" and even others say "trim and tie
> the roast". So here I am hoping the real "experts" will tell me what to
> order. If it makes a difference, I'll be serving 8 people (all adults
> except 1 6-year old).
>
> Any help, including cooking methods will be much appreciated.
> Audrey

This is from Martha Stewart (marthastewart.com) - hers is the best
method I've found, and I'm here in beef country - I would probably get
a larger one than 3 ribs, just so I'd have leftovers for French Dip
Sandwiches, and the like. Have the butcher trim as Martha suggests; the
bones add LOTS of flavor and good juices for gravy, "au jus" and the
like.

"Prime rib is another name for a standing rib roast. Real prime beef is
sold only in the best butcher shops and restaurants. Ask for the first
cut, which is the first three ribs in the short end of the beef. A
trimmed three-rib roast, with the chine (backbone) and short ribs cut
off, should weigh about nine pounds and feed six to eight people. Ask
the butcher to include the short ribs-cooked with the roast, they
will add juice, fat, and flavor to the drippings.

After the roast has cooked, it will need to rest in order for the
juices to redistribute themselves back through the meat. During this
time, the roast will continue cooking with heat retained from the oven,
and the meat's internal temperature will rise an average of ten
degrees. While the roast is resting, Martha enhances the pan juices
with a simple reduction of red wine; she then uses the same
flavor-laden roasting pan for the Yorkshire pudding that will be served
with it.

Prime Rib
Serves 6 to 8

1 three-rib prime-rib roast, first cut, trimmed and tied
2 tablespoons coarse salt
1 tablespoon freshly ground pepper
3 short ribs, tied
1 1/2 cups dry red wine

Step 1: Trim Excess Fat
Have the butcher tie roast with kitchen twine to keep outer layer of
meat from pulling away from inner rib eye. Tie short ribs for easy
handling. Trim roast of excess fat but not the thin layer of fat the
butcher leaves on the roast to protect and baste it while it cooks. To
cook evenly, the roast must not be cold-let it stand at room
temperature for about 2 hours.

Step 2: Season the Roast
Place short ribs and roast, fat side up, in a heavy stainless-steel or
other metal pan. (Nonstick pans yield fewer of the cooked-on bits that
make tasty juices.) The rib bones are a natural rack; you won't need
a metal one. Rub the meat all over with salt and black pepper.

Step 3: Check Temperature With an Instant-Read Thermometer
Preheat oven to 450°. Transfer roast to the lowest rack, and cook 20
minutes. Reduce heat to 325°, but don't open the door. For beef
that's rare in the center and brown and crispy on the ends, cook for
1 hour and 25 minutes more. Use an instant-read thermometer to check
the internal temperature. Stick the probe about halfway into the thick
end of roast between two ribs, making sure that it's not near a bone.
(Bones conduct heat through the roast and are hot.) It should read
around 115° if done; if not, return roast to oven, and check
temperature at 10-minute intervals. (While roast is resting, it will
continue cooking, and the temperature will increase about 10°.)

Step 4: Pour off Drippings
Transfer roast to a large platter. Place near stove to keep warm. Keep
the short ribs as a snack or to use when making soup. Do not cover the
roast, or the crisp exterior will get soggy. Pour all the drippings
from the pan into a fat separator. These beef drippings are an
essential ingredient in Yorkshire pudding.

Step 5: Deglaze the Pan
Place roasting pan over medium-high heat on top of stove. Carefully
pour wine into the pan. Bring to a boil, and use a wooden spoon to
scrape off the caramelized and crispy brown bits that are stuck to the
sides. These crispy bits will add flavor to the pan juices. Reduce the
heat to medium, and cook until the liquid is reduced by half, 5 to 8
minutes. Adjust the seasoning to taste with salt and pepper. Place a
fine sieve (or a strainer lined with lightly dampened cheesecloth) in a
medium heat-proof bowl, and pour juices through. Using a wooden spoon,
press down on any remaining solids to extract all the juices. Discard
the solids. Cover the bowl tightly with aluminum foil or plastic wrap.
Keep the juices warm by setting the bowl over a saucepan containing 1
inch of barely simmering water.

Step 6: Pour Yorkshire Pudding Batter into the Roasting Pan
Add 1/4 cup of the reserved pan drippings from the fat separator to the
roasting pan. Heat the pan with the drippings in a 425° oven for 5
minutes. Remove the cold Yorkshire pudding batter from the
refrigerator, stir well, and quickly pour into the pan. Cook for 20 to
30 minutes, until pudding has risen and is golden brown.

Step 7: Remove Ribs to Carve Roast
While pudding bakes, cut the twine with kitchen shears and remove from
roast. Arrange roast with bones perpendicular to platter. Grip the
bones with one hand. With the other hand, slide the sharpened knife
straight down between the meat and the bones, separating the two as you
cut down. Continue until the bones are completely separated. Transfer
the roast to a serving platter where it can easily be sliced. Carve
roast in thick slices, and serve with warm juices and Yorkshire
pudding.

YORKSHIRE PUDDING


To most Americans, Yorkshire pudding does not seem like a pudding at
all: It is savory, not sweet. Think of it as a jumbo popover. As with
popovers, the batter must be very cold and the roasting pan very hot:
The reaction between the two gives the pudding its puffy form. Make the
batter the day before, place it in the refrigerator to chill, and cook
it right in the roasting pan while the prime rib rests.

RECIPE
Yorkshire Pudding
Serves 8

2 cups all-purpose flour
1 teaspoon salt
6 large eggs
2 1/2 cups milk

1. Sift together flour and salt. Place in bowl; make a well, and place
eggs in center. Slowly whisk eggs into flour mixture until a paste
forms. Gradually whisk in 1/2 cup milk. Gradually whisk in remaining 2
cups milk. Cover with plastic; chill in the refrigerator at least 4
hours, or overnight.

2. When roast is finished, set oven at 425°. Deglaze pan, and pour 1/4
cup of the reserved pan drippings into roasting pan. Heat pan and
drippings until very hot, about 5 minutes. Remove batter from
refrigerator, and shake or whisk well; quickly pour into hot pan. Cook
until crisp and golden brown, 20 to 30 minutes. Serve each person a
large, warm, crispy-edged wedge of pudding with prime rib."


This is just fantastic for a big or small holiday dinner. I do it
every year when my family is home at Christmas, and haven't found any
way to improve it.

Enjoy!

N.

In article >,
"Audrey" > wrote:

> The family has decided they would like a standing rib roast for Christmas
> day dinner and I'm in charge of ordering it from our local butcher shop.
> I've never ordered one of these before (always just picked up a small one at
> the local stupidmarket) and I'm wondering what exactly to ask for. I've
> checked google and I think I'm supposed to order a 4-rib roast from the
> small end but other than that I'm getting conflicting info. Some websites
> say "have the butcher remove the bones and tie them back on" others say "be
> sure the butcher removes the chine bone" and even others say "trim and tie
> the roast". So here I am hoping the real "experts" will tell me what to
> order. If it makes a difference, I'll be serving 8 people (all adults
> except 1 6-year old).
>
> Any help, including cooking methods will be much appreciated.
> Audrey

I use the old Cooks Illustrated method and it works great. My copy says
11/95 so we've been doing it this way quite a while.

They say for 6-8 people get a 3 rib (7 lb) roast. We've found that a
rib per two people is fine. We're having 20 this year so, yikes, it's a
lot of meat for us.

To add to your confusion they call the prime part the "first cut" or
"loin end" or "small end" depending upon your butcher. Another way to
phrase it is "the first three or four ribs from the loin end". It's ribs
10-12 and is made of one large single muscle and has less fat. Ribs 6-9
("second cut") still rates high with them. They say as you get to the
chuck end you get more muscled pieces and more fat.

Now that that's as clear as mud...here's how we cook it:

Season the roast and let it sit a room temperature for a couple of hours.

Heat oven to 200 degrees.

Place roasting pan on stove over medium-high heat. Sear the meat until
it is nicely browned and some fat has rendered out.

Remove roast from pan. Place rack in pan and the roast on top of the
rack.

Put the roast in the oven and cook until meat is at desired temp. 130
degrees (medium rare) takes about 3 1/2 hours or about 30 minutes per
pound. Let the meat stand 20 minutes before carving. Honestly, we plan
more like 35 minutes a pound. Pink all the way through, but not bloody
red. The medium-well done pair gets either end.

We do carve the ribs off and then slice the roast. If you had your
butcher do that first and then tie them on for cooking it would make
carving that much easier.

The ribs are wonderful leftovers the next day baked/reheated with your
favorite bbq sauce. Consider it a treat for the chef.

I usually season the meat with a combo of crushed garlic, chopped
rosemary, olive oil, salt and pepper. Purists prefer simply salt and
pepper. And yes, you can make a lovely pan sauce out of the drippings
while the roast sits before carving.

hope this helps,
marcella

Audrey wrote:

> The family has decided they would like a standing rib roast for Christmas
> day dinner and I'm in charge of ordering it from our local butcher shop.
> I've never ordered one of these before (always just picked up a small one at
> the local stupidmarket) and I'm wondering what exactly to ask for. I've
> checked google and I think I'm supposed to order a 4-rib roast from the
> small end but other than that I'm getting conflicting info. Some websites
> say "have the butcher remove the bones and tie them back on" others say "be
> sure the butcher removes the chine bone" and even others say "trim and tie
> the roast". So here I am hoping the real "experts" will tell me what to
> order. If it makes a difference, I'll be serving 8 people (all adults
> except 1 6-year old).
>
> Any help, including cooking methods will be much appreciated.
> Audrey

Ask for a four rib roast from the loin end, chine bone
removed. If you're in the US, get "choice" grade if
possible, but "select" will be OK also.

No reason to remove the ribs unless you want to.

Cooking is pretty simple, especially if you use a meat
thermometer. This will take most of the mystery out
of deciding when it's done, which is the most important
part of cooking it.

Rub with olive oil, salt and pepper, garlic if you like it.
Roast bone side down at 325 F (163 C) until 125-130 F internal
temperature. Let it rest at least 20-30 minutes before carving.
They'll hold quite well in a warm oven for several hours so
don't be afraid to cook it early and hold it.

That's the simplest way, there are other variations. I
cook them at 250 F in a smoker, then finish in a 500 F
oven to get a crust on the outside. I know many people
that cook them on the grill and one that even uses a
rotisserie.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

"Reg" > wrote in message
...

> Rub with olive oil, salt and pepper, garlic if you like it.
> Roast bone side down at 325 F (163 C) until 125-130 F internal
> temperature. Let it rest at least 20-30 minutes before carving.
>

WOW! In my house that would yield Medium-Well beef! Carryover cooking does
more than you may realize.

My last standing rib roast (2 weeks ago) sat 3 hours at room temp, then
rubbed with olive oil, salt, pepper & fresh thyme. I then put into a
preheated 300 degree oven & what the thermometer reads 110 degrees, jack up
the oven to 500 a la Alton Brown, then pulled it out when the internal temp
reached 115 (I *USED* to follow the "rare - medium - well done" guides on
those flat meat thermometers & it ALWAYS was over done for us). I now use a
remote thermometer that does not require opening of the oven door.

After removing from oven, I allow it rest for 20-30 minutes before slicing.
The result is always perfect (for us carnivores!) - consistent Medium-Rare
with a nice crusty outside.

Anyway, that's how it's done at our house. Your mileage or desired doneness
may vary.

Van

Oh yeah - I also used to use Craig Claiborne's high-temperature method,
which was to preheat the over to 550 degrees & roast for 12 minutes (or so)
per rib, for a 3-4 rib roast, then shut the oven OFF without opening the
door (EVER) for 2 hours. It worked ok sometimes, but the low & slow method
has proven more predictable. And that's important to me when these things
can cost $40 - $50 - $60 or more!

Van wrote:

> "Reg" > wrote in message
> ...
>
>
>>Rub with olive oil, salt and pepper, garlic if you like it.
>>Roast bone side down at 325 F (163 C) until 125-130 F internal
>>temperature. Let it rest at least 20-30 minutes before carving.
>>

>
> Anyway, that's how it's done at our house. Your mileage or desired doneness
> may vary.

Well that's the point, it's very much a matter of taste. I
feed a lot of people who don't like it quite so rare. 115 F,
even with carryover, is way too low for some people. This
is especially true for a full seven bone roast.

I'm happy with a middle ground of about 125 F. At that temp
there's something for everyone. The ends go to those that
like it cooked more, the center for the people like myself
who want it medium rare.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Audrey wrote:
> The family has decided they would like a standing rib roast for
> Christmas day dinner and I'm in charge of ordering it from our local
> butcher shop. I've never ordered one of these before (always just
> picked up a small one at the local stupidmarket) and I'm wondering
> what exactly to ask for. I've checked google and I think I'm
> supposed to order a 4-rib roast from the small end but other than
> that I'm getting conflicting info. Some websites say "have the
> butcher remove the bones and tie them back on" others say "be sure
> the butcher removes the chine bone" and even others say "trim and tie
> the roast". So here I am hoping the real "experts" will tell me what
> to order. If it makes a difference, I'll be serving 8 people (all
> adults except 1 6-year old).
>
> Any help, including cooking methods will be much appreciated.
> Audrey

Here's mine. Been making it this way since 1976 when Mom found the recipe
in the local newspaper. For 8 people you'll most likely want the 7 lb.
roast. Expect some leftovers unless everyone you know eats a pound of beef
along with everything else you'll be serving!

5-7 lb. bone-in standing rib roast
3-4 cloves garlic, cut into slivers
ground thyme
salt & pepper

Preheat oven to 500F. Trim most of the fat from the roast (but not all).
Cut small slits all over the top and insert slivers of garlic. Pat salt,
pepper and thyme onto the beef. Place the roast, rib-side down, in a
roasting pan. Place roast in oven and immediately turn the heat down
to375F. Roast for 1 hour. DO NOT OPEN THE OVEN DOOR. Turn the oven
completely off. Again, do NOT open the oven door. Let the roast sit in the
oven for 2 hours. Turn the oven on again at 375F. Roast 40 minutes for
medium-rare roast, 55 minutes for medium. Remove from oven. Let stand 10
minutes (loosely tented with foil) before slicing. Slice in 1" thick slices
using the rib bones at the bottom as a guide. Cut sideways across the bones
to release the slices.

Note: The remaining bones will be nice and meaty. Freeze them and use them
to make beef stock later, or season with a dry rub and make beef BBQ ribs.

I had a butcher try to tell me once I didn't want bones in my rib roast.
Excuse me but yes I want the bones. They charge more per pound for a
boneless roast and as noted, I like to have the bones for other stuff

Jill

Audrey wrote:
> The family has decided they would like a standing rib roast for Christmas
> day dinner and I'm in charge of ordering it from our local butcher shop.
> I've never ordered one of these before (always just picked up a small one at
> the local stupidmarket) and I'm wondering what exactly to ask for. I've
> checked google and I think I'm supposed to order a 4-rib roast from the
> small end but other than that I'm getting conflicting info. Some websites
> say "have the butcher remove the bones and tie them back on" others say "be
> sure the butcher removes the chine bone" and even others say "trim and tie
> the roast". So here I am hoping the real "experts" will tell me what to
> order. If it makes a difference, I'll be serving 8 people (all adults
> except 1 6-year old).
>
> Any help, including cooking methods will be much appreciated.
> Audrey

For eight adults (especially of unknown appetites) and a child I'd get
no less than a ten pound roast... for guests it's always more
hospitable to have more than enough than not enough... after all you
put in all that effort preparing a fabulous meal and for lack of a few
measly bucks your guests go away mumbling "Hmmph, no seconds... cheap
******* disease!" And if you have leftovers, great... there are no
better leftovers to get stuck with than thinly sliced rare rib roast
and roasted rib bones.

For proper prep consult the best...
http://www.lobels.com/recipe/recipe_07.htm

Sheldon

jmcquown wrote:

> I had a butcher try to tell me once I didn't want bones in my rib roast.
> Excuse me but yes I want the bones. They charge more per pound for a
> boneless roast and as noted, I like to have the bones for other stuff

You bet. The ribs off a standing rib roast are a treasure. It's
just about the only way to get good beef ribs these days.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Reg wrote:
> jmcquown wrote:
>
>> I had a butcher try to tell me once I didn't want bones in my rib
>> roast. Excuse me but yes I want the bones. They charge more per
>> pound for a boneless roast and as noted, I like to have the bones
>> for other stuff
>
> You bet. The ribs off a standing rib roast are a treasure. It's
> just about the only way to get good beef ribs these days.

I think I know what I'm making for Christmas! Can't wait until the butcher
tries to tell me I don't want bones

Jill

"Reg" > wrote

> Ask for a four rib roast from the loin end, chine bone
> removed. If you're in the US, get "choice" grade if
> possible, but "select" will be OK also.

NOOO!! Choice only (unless you can get better, which
is tough to do), don't cheap out on this by getting
select.

For me? (smile) nancy

Here is the transcript from Good Eats all about Standing rib roasts.

http://www.goodeatsfanpage.com/Seaso...Transcript.htm

"Audrey" > wrote in message
et...
> The family has decided they would like a standing rib roast for Christmas
> day dinner and I'm in charge of ordering it from our local butcher shop.
> I've never ordered one of these before (always just picked up a small one
> at the local stupidmarket) and I'm wondering what exactly to ask for.
> I've checked google and I think I'm supposed to order a 4-rib roast from
> the small end but other than that I'm getting conflicting info. Some
> websites say "have the butcher remove the bones and tie them back on"
> others say "be sure the butcher removes the chine bone" and even others
> say "trim and tie the roast". So here I am hoping the real "experts" will
> tell me what to order. If it makes a difference, I'll be serving 8 people
> (all adults except 1 6-year old).
>
> Any help, including cooking methods will be much appreciated.
> Audrey
>

Nancy Young wrote:

> "Reg" > wrote
>
>
>>Ask for a four rib roast from the loin end, chine bone
>>removed. If you're in the US, get "choice" grade if
>>possible, but "select" will be OK also.
>
>
> NOOO!! Choice only (unless you can get better, which
> is tough to do), don't cheap out on this by getting
> select.
>
> For me? (smile) nancy

Hey, for you it would be Prime only.

(For the big Xmas chow down I really do get prime. Close
to 200 bucks for a 7 rib)

--
Reg email: RegForte (at) (that free MS email service) (dot) com

"Reg" > wrote

> Nancy Young wrote:

>> NOOO!! Choice only (unless you can get better, which
>> is tough to do), don't cheap out on this by getting
>> select.
>>
>> For me? (smile) nancy
>
> Hey, for you it would be Prime only.

(laughing) Thank you!

> (For the big Xmas chow down I really do get prime. Close
> to 200 bucks for a 7 rib)

Wow, no kidding, where do you find that? You have a local
butcher or something? I was thinking of doing that myself this
year.

nancy

Nancy Young wrote:

> "Reg" > wrote
>
>>(For the big Xmas chow down I really do get prime. Close
>>to 200 bucks for a 7 rib)
>
>
> Wow, no kidding, where do you find that? You have a local
> butcher or something? I was thinking of doing that myself this
> year.

I buy through a butcher and different commercial suppliers.
The first thing you should do is call around and see if
any of the butchers in your area can get it for you. Start
trying now so you get your order in well ahead of time.

Another thing you can do is look in the yellow pages and
call around to commercial meat suppliers. Casually ask for a
prime grade, NAMP #109. You might be able to pick it up and
pay cash for it, though some may make you open an account
first. Some require that you have a resale license. Keep
trying and you'll probably get it.

If you're going to all this trouble and expense, you
really do want to age it. It makes a big difference.
For a good description of how to age beef, take a look
he

<http://groups.google.com/group/rec.food.cooking/msg/b5d392099c351011?hl=en>

--
Reg email: RegForte (at) (that free MS email service) (dot) com

In article >,
says...
> The family has decided they would like a standing rib roast for Christmas
> day dinner and I'm in charge of ordering it from our local butcher shop.
> I've never ordered one of these before (always just picked up a small one at
> the local stupidmarket) and I'm wondering what exactly to ask for.
>

Probably regionally different. I'd ask for a "sirloin roast bone in".
But you might be better off asking for rib roast or shortloin.

As for cooking, this is usually something I just pull straight out of our
homekill freezer. Frozen into a covered roasting dish with an onion (halved)
and a few bay leaves. 3 hours at 170-180 Celsius in the oven. After around 2
hours I start looking into the roaster from time to time and add a bit of water
or red wine, could chuck in a couple of tomatoes and a chunk of seleriac as
well around that time. This is talking a 3-4 pound roast. You can keep the temp
lower and lengthen the time; you can brush the meat with olive oil and maybe
soy sauce a few times (or make a marinade from the above and some wine and
garlic) over the course of an hour before putting it in the oven if it's
already thawed (as yours will be I guess...) - that will make it even more
tender and add flavour.

-P.

--
=========================================
firstname dot lastname at gmail fullstop com

whatever wrote:
> On Tue, 06 Dec 2005 19:57:43 GMT, in rec.food.cooking, Reg
> > wrote:
>> jmcquown wrote:
>>
>>> I had a butcher try to tell me once I didn't want bones in my rib
>>> roast. Excuse me but yes I want the bones. They charge more per
>>> pound for a boneless roast and as noted, I like to have the bones
>>> for other stuff
>>
>> You bet. The ribs off a standing rib roast are a treasure. It's
>> just about the only way to get good beef ribs these days.
>
> after boiling them, of course <g>

Someone channeled Moosie!

"Steve Wertz" > wrote in message
...
> On Tue, 06 Dec 2005 19:12:33 GMT, Reg >
> wrote:
>
>>Well that's the point, it's very much a matter of taste. I
>>feed a lot of people who don't like it quite so rare. 115
>>F,
>>even with carryover, is way too low for some people. This
>>is especially true for a full seven bone roast.
>
> I find that there's much more carryover when you cook it
> at a
> higher temperature. I cook my rib roasts at 275F (after
> 500 for
> 20-30 minutes). There's much less carryover than if you
> cook it
> at 325F (or heaven forbid, 350F).
>
>>I'm happy with a middle ground of about 125 F.
>
> Cooking at 275F, I take it out at 128F and it gets up to
> no more
> than 130-131, usually.
>
>>At that temp
>>there's something for everyone. The ends go to those that
>>like it cooked more, the center for the people like myself
>>who want it medium rare.
>
> Cooking at 275F, it's practically all med-rare except for
> the
> outer 1/2".
>
> -sw
That's how I cook all my roastable beef. It's much easier
to control doneness.

MoM

jmcquown wrote:

>>>You bet. The ribs off a standing rib roast are a treasure. It's
>>>just about the only way to get good beef ribs these days.
>>
>>after boiling them, of course <g>
>
>
> Someone channeled Moosie!
>
LOL.. good one. LOL

Audrey wrote:

> The family has decided they would like a standing rib roast for Christmas
> day dinner and I'm in charge of ordering it from our local butcher shop.
> I've never ordered one of these before (always just picked up a small one at
> the local stupidmarket) and I'm wondering what exactly to ask for. I've
> checked google and I think I'm supposed to order a 4-rib roast from the
> small end but other than that I'm getting conflicting info. Some websites
> say "have the butcher remove the bones and tie them back on" others say "be
> sure the butcher removes the chine bone" and even others say "trim and tie
> the roast". So here I am hoping the real "experts" will tell me what to
> order. If it makes a difference, I'll be serving 8 people (all adults
> except 1 6-year old).
>
> Any help, including cooking methods will be much appreciated.
> Audrey
>
>

Here's a recent thread with many good points made.

<http://groups.google.com/group/rec.food.cooking/browse_frm/thread/02709c4ea4eafa2f/1eb19c8ed259831a?hl=en#1eb19c8ed259831a>

--
Reg email: RegForte (at) (that free MS email service) (dot) com