Garlic And Rosemary Grilled Ribs Recipes

GRILLED STEAK WITH ROSEMARY AND GARLIC

Steps:

• In a small bowl, combine the rosemary leaves, garlic, crushed red pepper and enough olive oil to make a loose paste. Slather the steaks with the mixture and sprinkle them generously with salt. Let the steaks hang out outside the fridge to come to room temperature.
• Preheat the grill to medium-high. Use a wire grill brush to loosen any crud and soot. Wipe the grill down with an oiled side towel to pick up any bits of loosened crud.
• Put the steaks on a hot spot on the grill to get a great sear and really create BROWN FOOD! Once both sides of the steak are really nice and brown, move the steak to a cooler part of the grill to allow the steaks to cook to desired temperature. About 5 to 6 minutes on each side for medium-rare.
• Remove the steaks from the grill and let rest for 5 to 10 minutes.
• Cut the steak off the bone, slice across the grain and divide among 4 serving plates. Drizzle the steak with a little big fat finishing oil and a sprinkling of sea salt.

BEEF RIB ROAST WITH GARLIC AND ROSEMARY

Steps:

• Pulse garlic, rosemary, salt, and 1 tsp pepper in a food processor until smooth, then rub all over roast. Transfer to a rack set in a 13- by 9-inch roasting pan and marinate, chilled, at least 8 hours.
• Let roast stand at room temperature 1 hour.
• Preheat oven to 450°F with rack in middle. Roast meat, fat side up, 20 minutes. Reduce oven temperature to 350°F and roast until an instant-read thermometer inserted into center of meat (do not touch bone) registers 110°F, 1 1/2 to 2 hours more. Transfer to a platter and let rest, uncovered, 30 minutes (temperature of meat will rise to about 130°F for medium-rare).
• Do Ahead
• Beef can be marinated 1 day ahead.

ROSEMARY GARLIC RUB

Steps:

• In a small bowl, mix black pepper, kosher salt, fresh rosemary, dried rosemary and garlic. Gradually stir in enough olive oil to form a thick paste. Rub into desired meats before grilling.

ROSEMARY GARLIC BABY BACK RIBS

Steps:

• Remove the membrane from the underside of the ribs, if attached, then cut into 4 sections of 3 or 4 ribs each.
• In a large dish, combine the garlic, rosemary, oil, salt, hot pepper flakes and pepper.
• Add the ribs and rub all over with the spice mixture.
• Cover and refrigerate for 1 hour or up to 24 hours.
• Set a foil drip pan under 1 rack of a 2-burner barbecue or under the centre rack of a 3-burner barbecue.
• Heat the remaining burners to medium heat.
• Place the ribs, meat side down, on a greased grill over the unlit burner.
• Close the lid and cook, turning once, until the meat is tender and pulls away from the ends of the bones, about 1 hour.
• Squeeze the lemon over the ribs to serve.

GRILLED ROASTED GARLIC-ROSEMARY BREAD

Steps:

• Put the garlic, rosemary, and olive oil in a small skillet and heat slowly until the oil just begins to simmer. Turn the cloves over in the oil and saute for 10 minutes longer. Remove from the flame and let cool for 15 minutes.
• Remove the garlic cloves from the oil (reserve the oil) and mash them to a paste with a knife or mortar and pestle. Take the leaves off the rosemary sprig and finely mince them. In a bowl, combine the garlic paste, minced rosemary, and butter and stir until smooth. Season with salt and pepper.
• Cut the baguettes in half lengthwise. Spread the cut sides with the seasoned butter and drizzle with a little of the oil used to bake the garlic. Sprinkle with the Parmesan, close the baguettes back up and wrap each in aluminum foil. Cook over medium heat on the grill or in a bed of slow coals for 10 to 15 minutes. Cut into 2-inch-wide slices and serve immediately.

GARLIC AND ROSEMARY GRILLED RIBS

Steps:

• Put the olive oil, garlic, rosemary, lemon, a pinch of salt, and a few grindings of black pepper into a gallon ziploc bag. Close bag and combine ingredients by shaking bag. Place the two haves of the rack of ribs into the bag. Let marinade in the refrigerator 2-4 hours. (You can also place bag immediately into the freezer, and grill at a later date. Just let ribs defrost to room temperature before grilling.) Let ribs sit on the countertop an additional hour until they reach room temperature. Remove ribs to a plate, remove the excess marinade, and sprinkle a small amount of salt and pepper to taste onto both sides of the ribs. Onto a prepared hot grill, place ribs, and grill for about 25 minutes, turning 3 to 4 times during the cooking. When meat is no longer pink, remove from grill, and let rest for 15 minutes. Cut into 4 sections for an entree, or into single ribs as an appetizer.

GRILLED PRIME RIBS OF BEEF WITH GARLIC AND ROSEMARY

Steps:

• 1. Set the grill up for indirect cooking and place a large drip pan in the center. Preheat to medium. 2. Using the tip of a slender paring knife, make a series of 1/2-inch-deep holes in the roast, mostly in the sheath of fat on top, but also on the sides and bottom. The holes should be about 2 inches apart. Insert slivers of garlic in half the holes. Strip the leaves off one or two of the rosemary sprigs and insert them in the remaining holes (or insert the dried rosemary). Slide the remaining sprigs under the string used to tie up the roast.3. Make the rub. Grind the peppercorns and dried rosemary to a fine powder in a spice mill or blender. Add the salt and paprika and grind to mix. Rub this mixture all over the roast, especially over the sheath of fat on top. 4. When ready to cook, oil the grill grate. Place the roast, fat side up, on the hot grate over the drip pan and cover the grill.5. Grill the roast until cooked to taste, 3 1/2 to 4 hours for medium-rare for a roast this size, figuring on 12 to 14 minutes per pound. (If using a charcoal grill, you'll need to add 10 to 12 fresh coals per side every hour. If using a gas grill, keep the cover closed at all times.) Use an instant-read thermometer to determine doneness you'll want to cook the roast to 145°F for medium-rare, 160°F for medium. Transfer the roast to a platter or carving board and cover loosely with aluminum foil. Let the roast rest for 10 to 15 minutes before carving and serving. The easiest way to carve the roast is to cut it into rib sections with a long, slender knife, then into thin slices to serve.Serves 12 to 16

GRILLED GARLIC AND ROSEMARY LAMB LOIN CHOPS

Steps:

• Whisk olive oil, vinegar, rosemary, lemon juice, garlic, mustard, and salt together in a large glass or ceramic bowl. Add chops and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 to 4 hours, or overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chops from the marinade and shake off excess. Discard the remaining marinade.
• Grill chops until an instant-read thermometer inserted into the center reads at least 135 degrees F (57 degrees C), 5 to 7 minutes per side.

GRILLED PRIME RIBS OF BEEF WITH GARLIC AND ROSEMARY

Steps:

• 1. Set the grill up for indirect cooking and place a large drip pan in the center. Preheat to medium. 2. Using the tip of a slender paring knife, make a series of 1/2-inch-deep holes in the roast, mostly in the sheath of fat on top, but also on the sides and bottom. The holes should be about 2 inches apart. Insert slivers of garlic in half the holes. Strip the leaves off one or two of the rosemary sprigs and insert them in the remaining holes (or insert the dried rosemary). Slide the remaining sprigs under the string used to tie up the roast.3. Make the rub. Grind the peppercorns and dried rosemary to a fine powder in a spice mill or blender. Add the salt and paprika and grind to mix. Rub this mixture all over the roast, especially over the sheath of fat on top. 4. When ready to cook, oil the grill grate. Place the roast, fat side up, on the hot grate over the drip pan and cover the grill.5. Grill the roast until cooked to taste, 3 1/2 to 4 hours for medium-rare for a roast this size, figuring on 12 to 14 minutes per pound. (If using a charcoal grill, you'll need to add 10 to 12 fresh coals per side every hour. If using a gas grill, keep the cover closed at all times.) Use an instant-read thermometer to determine doneness you'll want to cook the roast to 145°F for medium-rare, 160°F for medium. Transfer the roast to a platter or carving board and cover loosely with aluminum foil. Let the roast rest for 10 to 15 minutes before carving and serving. The easiest way to carve the roast is to cut it into rib sections with a long, slender knife, then into thin slices to serve.Serves 12 to 16

GRILLED PRIME RIBS OF BEEF WITH GARLIC AND ROSEMARY

Steps:

• Set up grill for indirect grilling and place a large drip pan in the center; preheat to medium.
• Using the tip of a slender paring knife, make a series of ½ inch deep holes in the roast, mostly in the sheath of fat on top, but also on the sides and bottom.
• The holes should be at least 2 inches apart.
• Insert slivers of garlic in half the holes; strip the leaves off 1 or 2 of the rosemary sprigs and insert them in the remaining holes.
• Slide the remaining rosemary sprigs under the string used to tie up the roast.
• Make the rub: grind the peppercorns and dried rosemary to a fine powder in a spice mill or blender.
• Add the salt and paprika and grind to mix; rub this mixture all over the roast, especially over the sheath of fat on top.
• When ready to cook, oil the grill grate; place the roast, fat side up, on the hot grate over the grill pan and cover the grill.
• Grill the roast until cooked to taste, 3 ½ to 4 hours for medium-rare for a roast this size (figure 12 to 14 minutes per pound); if using a gas grill, keep the cover closed at all times.
• Use an instant read thermometer to test doneness-you will want to cook the roast to 145° for medium-rare, 160° for medium.
• Transfer roast to a platter or carving board and cover loosely with foil.
• Let roast rest for 10-15 minutes before carving; easiest way to carve is to cut it into rib.
• sections with a long, slender knife, then into thin slices to serve.