Corretjer's prime rib secret revealed

Oct. 10, 2006 - When I was a kid, my entire family would sit around the then, state-of-the-art black and white Philco television, watching “I've Got a Secret.”

The show usually consisted of three “secrets” per episode. A contestant would come out and whisper their secret to game host Garry Moore. Each panelist would then take a turn asking “yes or no” questions about the secret until they were buzzed.

This week, I quietly slipped into Paradiso's kitchen where general manager and executive chef Efraim Corretjer whispered his recipe for Manatoc Prime Rib.

Efraim had me swear I would not tell his secret. With fingers and toes crossed, I agreed to keep his secret recipe.

I am usually pretty good at keeping secrets, but this one is just too tasty to keep to myself.

So if you are reading this, you didn't hear it from me.

In addition to Paradiso, Efraim has been the general manager and executive chef of The Refuge and Pasquini's restaurants for 51/2 years.

He also graduated from the Leader Wolf Culinary Academy and has a business degree from California State University, Sacramento.

From the very first bite, the prime rib melted in my mouth. Now that's prime rib!

I do have to warn you though, if you need to throw a quick meal together, this is not the recipe to fix on those nights. The prime rib will take you more than seven hours to prepare from beginning to first bite, but it was worth the wait.

So next time you do your grocery shopping, stop at the meat counter and pick out the best 14 ounce cut of prime rib you can find, and make sure you get enough to feed the two armed guards who will have to accompany you to your car (I know, prime rib is expensive) and then once home, start making this incredible dish.

But in case you don't want to feed the guards or take a loan to buy the meat, you can order it at Paradiso in Yuba City on Thursdays, Fridays and Saturdays but I would suggest you call ahead.

I asked Efraim why he became a chef and why had such a passion for cooking.

“I love people, and I love to have fun. Fine food, drink and friends is what makes my world turn,” Efraim said.

Concerning his passion for his work, Efraim said, “My parents owned and operated their own restaurant and hotel in Novato where I was raised. It was seeing the dedication my parents gave to their work that gave me my extreme passion for my work.”

Efraim has served as the guest chef for Sutter North's heart and prostate cooking classes. He has also led cooking classes through the Parks and Recreation department in Yuba City for four years.

With the holiday season upon us, this recipe will be a perfect fit for your holiday celebrations.

Efraim Corretjer's "Manatoc Prime Rib

1 bunch celery, chopped into

1/2-inch stalks

6 large carrots, cut in half length wise then int 11/2 inch lengths

4 yellow onions, coarsely chopped with the skin remaining

3 leeks. coarsely chopped

1 cup garlic cloves

4 stalks rosemary

1 bunch fresh oregano

1/4 cup dried Italian seasonings

1 tablespoon dried basil

5 cups kosher salt

1 tablespoon coursely ground black pepper

1 prime rib, about 14 pounds

1 portobello mushroom 1/4 diced

4 egg whites

Putting it together

In a large roasting pan on medium high heat add your carrots, onions, celery, garlic and leeks, now roast until the vegetables achieve a caramel color.

Add the rosemary and oregano. Stir for about three minutes, remove from heat.

Take the prime rib and trim the underside of any fat.

Mix the Italian seasonings, blend with the dried basil and coarse ground black pepper.

Now rub all over the prime rib on all sides and smack it in well.

Take meat, sear it on all sides on a flat-top griddle.

After searing all surfaces, set the meat on a bed of vegetables and sprinkle the remaining seasonings over the top of the prime rib.

Put kosher salt in a medium bowl to form the salt cast. Add egg whites and mix well until you get a thick consistency.

Add salt mixture to the top of the prime rib and place in a 500 degree oven for 40 minutes. Remove and let sit on the counter for about 20 minutes, then place in an 80-degree oven for about five hours until the internal temperature reaches 125 degrees. Remove from oven and let sit at room temperature for 20 minutes.

Pour 4 cups of water in your roasting pan with vegetables and strain. Heat this juice, add portobello mushrooms and reduce by half.

Remove the salt cast fron top of meat before serving. Cut the prime rib and serve with your portobello, au jus.

To nominate someone or to submit a recipe for Your Neighbors' Favorite Recipes or The Golden Chefs of he Mid-Valley, call Michael Reed at 749-4720; mail it to 1530 Ellis Lake Drive, Marysville; or e-mail him at mreed@appeal-democrat.com.