PENNSYLVANIA, USA — Olivia's is back in the FOX43 Kitchen!
Adrienne and Yanni are starting to warm us up for winter, combining for a Wintery Slow Roasted Prime Rib Ragout topped with a slightly spicy Gremolata and a Peppermint Crunch Eggnog.
You can check out the recipes below:
Wintery Slow Roasted Prime Rib Ragout topped with Gremolata
3lbs Slow Roasted Ribeye cut into 1 -1 1/2 inch cubes
1/2 cup E.V.O.O.
2 cups Shallots coarsely chopped
1 Orange - cut in half and pierced with whole Cloves
4 Tbsp Garlic Butter
2 cup San Marzano tomatoes - diced
1 cup Rutabaga - chopped small
2 cups Sweet Potatoes- cubed in 1-1 1/2 inch cubes
1/2 cup Turnips - chopped small
1 cup Kale - chopped
1 cup Celery - diced
1 cup Carrots - coarsely chopped
3 cups Chicken Stock
2 Bay Leaves
1 tsp Black Pepper
2 tbsp Brown Sugar
1 cup Red Wine
1 tsp Rosemary- diced
In a Dutch oven, or large pot, placed in high heat, saute the shallots, E.V.O.O., carrots, celery, and garlic butter until browned, approximately 5 minutes. Deglaze with red wine. Add rutabaga, turnips, sweet potatoes, kale, bay leaves, black pepper, chicken stock, brown sugar, and tomatoes. Bring to a boil. Add slow roasted Prime Rib and clove orange. Cover with lid. Leave a small opening in the lid. Simmer on medium heat until the Prime Rib is fork tender. Place in a pasta bowl. Top with Gremolata, and serve with toasty garlic bread. Enjoy!
Cocktail
Peppermint Crunch Eggnog
360° Chocolate Vodka
Peppermint Schnapps
Eggnog
Whipped cream
Peppermint Crunch
Chocolate Shavings
Fill the glass with ice. Add vodka, schnapps, and eggnog. Shake. Pour into glass. Top with whipped cream, peppermint crunch, and chocolate shavings. Cheers!!