Prime Rib

Not Mine - 

https://www.thepioneerwoman.com/food-cooking/recipes/a10448/prime-rib/

This is the recipe I used 

from the 

Pioneer Woman website. 

•  1 whole rib eye roast (you can use boneless or bone-in prime rib) about 14 lb. 

  *I had a 6.95 lb roast (1 lb. per person)
• 6 Tbsp. 

  olive oil, divided

• 4 Tbsp. 

  tri-color peppercorns (or any peppercorns)

• 3 

  sprigs rosemary

• 3 

  sprigs thyme

• 1/2 c. 

  kosher salt

• 1/2 c. 

  minced garlic

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5. 1Preheat oven to 500°F. Remove the roast from the refrigerator and let sit at room temperature for 30 minutes to *1 hour.
6. 2Cut the rib loin in half (roast halves separately for more controlled/even cooking.) *I didn't have to cut mine in half
7. 3Heat a large heavy bottomed skillet over very high heat. Add 2 tablespoons of oil and sear both halves until they're a nice dark golden color. Place the tricolor peppercorns into a bag; use a rolling pin to crush the peppercorns. Strip the leaves from the rosemary and thyme springs. Mix the salt, crushed peppercorns, rosemary leaves, thyme leaves, and garlic. 
8. 4Pour the remaining 4 tablespoons of olive oil over the rib loin and pour on the rub mix. Pat slightly to get it to stick to the meat. Roast (500*)  for 20 to 30 minutes, then reduce the heat to 300°F and roast until a meat thermometer registers 125°F for rare/medium rare, 30 to 50 minutes (the roast will continue to cook slightly after removing from the oven). If you'd like the meat more cooked, leave it in the oven longer. Just keep an eye on the meat thermometer and don't let it cook past medium rare! *USING A MEAT THERMOMETER IS VERY IMPORTANT TO ENSURE YOU COOK THE MEAT TO YOUR LIKING*
9. 5Remove from the oven and let rest at least 20 minutes before slicing.

Comments:

It was easy. The only issue I had was the temperature of my oven was off. Apparently gas ovens ideally, should be re-calibrated once a year. My stove/oven is about 10 years old! I've always had gas ovens but then again, at some point, I would place a oven thermometer inside for the correct temps. We bake a lot. If you don't, then it's not an issue for you.

Just make sure you have a good meat thermometer and oven thermostat.

 We had a little left over - just enough to make a Prime Rib Soup with garlic bread! So save those rib bones for broth!

Do check out the website - she has additional information and a video -  that is good to know. 

 

Margie's Potato Latkes

This is the kind of old-school recipe that, once you do it successfully, you can experiment with to make it your own. I've added fresh garlic to the potato mixture when it was just family. Not everyone likes garlic like we do. 

Margie's Potato Latkes' 

6 large potatoes grated

2-3 large onions grated

2 well-beaten eggs

2 tbsp. flour

1 tsp salt

pinch of pepper

4 tbsp. of shortening (I use a vegetable oil) 

 Peel the potatoes 

 Soak in cold water - 1 hour in the refrigerator

Remove from water - grate potatoes and onions and drain the excess starch and onion juice

 Add well-beaten eggs

 flour 

 salt

 pepper. 

Mix well by hand or wooden spoon.

Meanwhile, have skillets sizzling hot with oil. 

Drop a large spoonful of the potato mixture and fry to a deep brown and both sides. 

*The Oil must be sizzling HOT, or they will be greasy and soggy. I pretty much keep my cast iron on high-medium heat. 

Don't be stingy with the oil -  

 it is Hanukkah!

Traditionally, it is served with applesauce or sour cream

*Throughout the frying, skim the skillet of crisp pieces or they will burn and smoke

*If your smoke alarm hasn't gone off, your skillet isn't hot enough. (JK) Turn on fans, open windows...

*I work two cast iron skillets at the same time when I am making them for a crowd.