Dear Reader,
How are you? It’s been a good week; I even spent half a day in the office!
Thankfully the weather here in Canberra is getting warmer. Spring has sprung, and with it, the pollen count has exploded. Hay fever is the only downside of spring.
One of the many highlights of this week was receiving a gift from my daughters. They bought me a hand mixer for my birthday (yes, I know my birthday is in May and it’s October). I’m looking forward to using it tomorrow to make pancakes.
KitchenAid Hand Mixer 
KitchenAid Hand mixer
Ingredients
- Ribeye roast
- Iodised sea salt
- Master stock
- Peppercorns
- Potato
- Red cabbage
- Carrot
- Red onion
- Wasabi mayonnaise
- Instant gravy
Instructions
Pressure cooker ribeye roast
- Remove the ribeye roast from the refrigerator about an hour or so before you plan to start cooking.
- Unwrap it from the plastic packaging.
- Dry the surfaces of the roast with some absorbent paper towel.
- Season the meat with salt. Be generous with the seasoning.
- Allow the beef to rest at room temperature.
- Sear the surfaces of the roast to get it brown.
- Place the ribeye into the pressure cooker and add master stock plus peppercorns and a potato.
- Cook the ribeye for one hour.
- Allow the pressure cooker to equalise and keep the meat enclosed for another 15 minutes. The resting helps keep your meat moist.
- Remove the roast from the pressure cooker and, with a boning knife, dissect away the fat cap for the meal. Place the rest of the meat into a container and put it into the refrigerator.
Slaw
- Lovingly sharpen your cook’s knife (as iron sharpens iron, so a friend sharpens a friend Proverbs 27:17 NLT).
- Slice the cabbage, carrot, and red onion.
- Mix with the mayonnaise.
Finishing up
- Make the instant gravy according to the instructions for use.
- Add the cooked peppercorns from the cooking liquor to the instant gravy and mix it through.
- Plate up the meat and slaw and slather with instant gravy.
- Give thanks to the Lord for His grace and mercy.
Cooking notes
Why did I use a boning knife to remove the fat cap? It feels more comfortable using a knife with a short distance between the spine and edge for dissecting between muscle planes.
Why did I reserve the fat cap for dinner? The fat cap is the best part of a ribeye because it is the deckle or spinalis dorsi muscle. It is tender and has a high amount of fat. We all know that fat means flavour.
Blog post questions
- Do you have hay fever? How do you manage it?
- What did you receive for your birthday this year?
- Do you like your meat fatty or lean?
Simul Justus et Peccator
I know many people think of October as Halloween month. All Hallow’s Eve has never really featured highly in my mind. I’m always amused to see all these big North American pumpkins in Coles.
When I think of October, I think of Martin Luther and his posting of his 95 theses on 31 October 1517. Reformation Day represents the onset of the protestant reformation.
I’ve been listening to Tim Keller this month preach on Galatians. On Thursday morning, I listened to a sermon he titled “Justified Sinner”. The text was Galatians 2:17–21. Tim explained how one of Luther’s most well-described formulae is Simul Justus et Peccator, Latin for a justified sinner. If you’re interested, the podcast is fantastic. Tim explains the heart of the gospel in this sermon.
Ribeye roast 
Ribeye roast 
Ribeye roast and iodised salt 
Pressure cooker ribeye roast with slaw and instant gravy with extra peppercorns. 
Pressure cooker ribeye roast with slaw and instant gravy with extra peppercorns. 
Pressure cooker ribeye roast with slaw and instant gravy with extra peppercorns. 
Pressure cooker ribeye roast with slaw and instant gravy with extra peppercorns.
Knives seem to always need sharpening around here..although, to be honest, I never notice! A small one seems to be my favorite, usually serrated. Will a smooth knife cut through meats better? They are nicer for cheese slices…. My hand mixer is used a LOT. Usually for mashed taters. The stand one is for cookies, that banana bread that almost ruined my previous hand mixer, and a few other things. Thankfully, several were opened eons ago at my wedding shower. Think there is only one left, the one still used. If it gives up, will see about getting one like yours. To match the stand mixer!!
I have a few knives I use in the kitchen. I think once you get used to a small knife, it’s incredible how useful it can be. I don’t think many people realise just how much more helpful a small knife can be.
the large ones are good for cutting up hard big things, like a cantaloupe or small punkin.
This is true 😊
I know what you mean about picking certain knives for certain jobs. Sometimes I have to use a particularl knife for something even though it wasn’t designed for it. I do sometimes have hayfever but taking medication seems to help.
I’m on daily medication Lorraine.
I like having a good collection of knives.
i have a kitchen aid hand mixer too but in pink. It’s not bad but i preferred my old one (different brand) before it broke down:(
Thanks Sherry. As a kid I remember Mum’s sunbeam stand mixer. I think it’s still working.
“Lovingly sharpen your cook’s knife (as iron sharpens iron, so a friend sharpens a friend Proverbs 27:17 NLT).”
Beautiful sentiment, Gary.
Thanks very much Jadi
Another fantastic-looking meal! I never had hay fever or allergies very much when I lived in Ohio, but ever since we moved to the Pacific Northwest in the state of Washington, I’ve needed to take Claritin every day–or else I can’t breathe too well. It’s really strange, but I do appreciate the year-round foliage, trees, and flowers. Cheers!
I’ve been taking medication daily for years. Lately I’ve added eye drops too.
Thank you. Looking good!!
Oh no Gary! Pressure cooker rib eye roast. For such a succulent cut I would always oven roast it medium rare.
I know and I can’t imagine doing this again. My pressure cooker addiction needs to end I think!
That slaw looks amazing! I don’t suffer from hay fever, thank goodness, but sympathise with those who do. Fatty meat is much better than lean, and my birthday was so long ago, I’ve forgotten what I got!
Thanks, Emma. I wish I could say I don’t suffer from hay fever. Sadly, I do. I’m with you on the fatty meat 🤤🤤🤤