View From The Kitchen - November/December 2014
Nov 17, 2014 03:18PM ● Published by Erik Dittmann
Winter is upon us. I know this because we’ve already worn out our new electric blanket and replaced it with the same model (fingers crossed). We’ve also started to enjoy one of our favorite winter staples, Cranberry Tea.
If you’re like me, you look forward to this time of the year for several reasons: 1) No more lawn mowing. 2) See number 1. 3) Best food season of the year!
I LOVE Thanksgiving. Turkey, stuffing, pumpkin anything, cinnamon, clove…You’ve probably already made stuffing for dinner at some point. There’s no getting around it, this is eating season. What I love most about this time of year is the proclivity to share food with others. Mom’s not feeling so hot? Bring her some creamed turkey and rolls. Works like a charm. What I see most is the propensity to bone up on your fudge skills for the coming work/home parties and bringing the not so perfect but still oh so delicious experiments to work to share. I love fudge. Thank you!
Batting cleanup for this magical time of the year is Christmas. I realize that it’s hard to focus on Thanksgiving and all that it implies since most stores have been displaying ornaments, trees and wrapping paper since the middle of October, which publicly I abhor but secretly has me smiling from ear to ear. Who doesn’t love the Christmas aisle? I must admit that the thought of Christmas Trees, ornaments, Christmas Carols and the downright festive feeling of this time of the year is enough for most, but I love it for my own selfish reasons. Food! This is the one time of the year that I get to make my favoritist (favorite doesn’t do this justice) thing in the world…Prime Rib. Some like it. Most love it. When cooked right it is truly magical. Throw in some mashed potatoes, gravy, au jus and caramelized Brussels Sprouts and you have the makings of the best meal you’re going to eat all year. Just don’t forget the wine.
Until next time, Happy Thanksgiving, Merry Christmas and Happy New Year to you and yours.
3 C. CRANBERRY JUICE
3 C. PINEAPPLE JUICE
1 C. WATER
1/3 C. BROWN SUGAR
3 CINNAMON STICKS
Using a percolator, pour the juices and water in the carafe while placing the dry ingredients in the basket. Let percolate for at least 30 minutes for best flavor.
CHEF RON’S CHRISTMAS PRIME RIB
1 RIBEYE (13# AND UP)
CRACKED BLACK PEPPER
At least 1 day before cooking, unwrap your ribeye and place it upside down on a sheet tray.
Preheat oven to 350. Season the bottom of your ribeye as desired (you can never have too much garlic!), flip over and repeat.
Roast ribeye for 1 hour at 350 (you should have a nice crust), then turn oven down to 190.
This is where it gets tricky…No two ovens are alike. Are you using conventional or convection? For a conventional (no fan) allow your ribeye to slow-roast for about 2 hours for medium rare or 130-135 degrees. If you are using a thermometer, make sure to pierce your ribeye at the very top center to get the most accurate temperature and to avoid juice loss.
NOW you can stop calling this beautiful piece of meat a ribeye and promote it to Prime Rib. Serve dry or with your favorite au jus. Enjoy!