Chef's Kitchen

Each month, a guest chef gives us a tip that elevates their cooking or simplifies things in the kitchen; something a home cook might not know. They also provide a recipe that uses the tip, so you can practice at home. Our guest chef this month is Chef Taylor Johnson of The Victor Tavern, an urban tavern from Chef Ethan Stowell. Great for a burger and beer or cocktails and a fine meal. Dining room, bar, sidewalk dining, and gaming mezzanine with TVs, pool, and shuffleboard.

Taylor grew up in the untamed wilderness of 1990s Seattle, where he learned to cook and how be a cook at the venerable Caffe Minnie's. Before joining Ethan Stowell Restaurant group, Taylor most recently spent his days as chef de cuisine at the Seattle Art Museum. He would love to show you pictures of his pet rabbits if you give him half a chance.

Patience is needed for the perfect prime rib, by Chef Taylor Johnson

The most important tools to successfully prepare this prime rib, apart from your trusty thermometer, is time-management and patience. If this roast is intended for Sunday dinner, make sure you have all ingredients on hand by Saturday morning at the latest. This recipe does not appreciate being rushed. That patience extends to the active cooking time as well. Cooking at too high heat will result in an unevenly cooked roast that will be dried out from cooking too aggressively.

Delectable Prime Rib

Serves 6

Ingredients and tools

• 5 lb boneless ribeye, lip on
• 1 cup Montreal Steak Seasoning
• 2 tbsp fennel pollen
• Kitchen twine
• A reliable meat thermometer

Method

1. At least a day before you plan to cook your prime rib, remove it from its packaging and liberally rub it down with the Montreal Steak Seasoning and the fennel pollen. Using kitchen twine, firmly tie the roast at a couple points to keep a more round shape to the roast (and to help ensure more even cooking). Don't be intimidated by the amount of seasoning being applied, it's necessary to get a good crust on the roast.

2. The day you plan to cook, pull your roast from the fridge at least 2 hours before you start cooking. The closer to room temp your roast is when you start cooking, the more even the final doneness will be. Place your roast on a roasting rack. Preheat your oven to 450℉.

3. Cook the roast at 450℉ for 15 minutes to brown the roast and set the outside color, then reduce the heat to 325℉ and slow roast for about 12 minutes per pound of meat for medium-rare. Depend on your meat thermometer for final doneness! Pull the roast when it reaches 115℉ internal temperature, as it will carry over about 5-10 degrees while it rests.

4. Let the roast rest at least 20 minutes before carving (on the stove top with a loose cover of aluminum foil is perfect). This is the perfect time to finish your vegetables and sides!

Note: A 5 lb ribeye will serve 6 people if you're confident in carving and have a sharp knife, but use this recipe more as a ratio, and scale up for more guests or if you want extra leftovers.

206-649-4040

www.ethanstowellrestaurants.com