GRILLED PRIME RIB
There is nothing better than a prime rib roast, especially if you can find one that is USDA Prime. The problem is the amount of time it takes and the financial risk if carved undercooked. I solved the problem by creating this recipe. You get all the benefits of the roast with none of the risk. Cooking Notes: The most important rule to remember is ROOM temperature meat and time to rest after you cook it. Remember to pre-order your meat if you want Prime beef. Wine Notes: Can you say Cabernet Sauvignon? This is the place to pull out one of the old ones if you have it. Many wine shops have some past vintages in back ready for the asking!
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 1h5m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Preheat the grill.
- Remove the steaks from the refrigerator and allow them to come to room temperature.
- Season steaks generously on both sides with salt and pepper. Press the salt and pepper into the steaks. Set aside.
- Make the garlic paste: Trim the stem ends off garlic cloves.
- Place a small skillet over medium heat and add 4 tablespoons of the oil. Add the garlic cloves and bring the oil to a simmer, then reduce the heat to low. Strip the leaves off 2 sprigs rosemary and chop to make 2 tablespoons. Add the rosemary to the garlic and cook until the cloves are golden brown, about 10 minutes, tossing occasionally with tongs.
- Remove the skillet from the heat and allow the garlic to cool in the oil.
- In a mortar or on a cutting board, mash the garlic into a paste. Mix the mashed garlic with the reserved oil and rosemary. You should have about 1/2 cup of paste.
- Place the meat on a hot grill and cook until well browned on both sides, about 5 minutes on the first side and 3 minutes on the second side.
- Cut 2 lemons in half and cut ends off. Brush with olive oil and season with salt and pepper. Place the lemons on the grill with the steaks and serve with the steak.
- Smear 2 generous tablespoons of the paste over the first seared side of each steak. Place the steaks, paste side facing up, on the grill rack.
- Finish cooking on the cool side of the grill, with the lid on or in the oven until done to your preference, 10 to 12 minutes for rare (remove when an instant-read thermometer registers 120 degrees F).
- Remove the steaks from the grill and allow the steaks to rest on the rack for about 10 minutes. Cover and keep warm while resting.
- Transfer the steaks to a cutting board. Cut between the bone and meat of each steak. Cut each steak crosswise into 1-inch slices.
HONEY SHALLOT VINAIGRETTE (LIBERTY TREE TAVERN) RECIPE - (3.8/5)
Provided by ArmySister
Number Of Ingredients 7
Steps:
- Saute shallots in pan until soft. Deglaze shallots with a few ounces of vinegar. Cool shallots then puree all ingredients in blender or food processor.
HARRIGAN'S PRIME RIB SOUP RECIPE - (4.1/5)
Provided by MaryGladys
Number Of Ingredients 6
Steps:
- Cook prime rib until done. Pour any drippings into saucepan. Add water, Kitchen Bouquet, and beef boullion. Heat. Add sour cream and chopped prime rib roast and mushrooms. Heat**SLOWLY**. Do not boil. Serve and enjoy!
GRILLED PRIME RIB WITH GINGER-SHALLOT GASTRIQUE RECIPE - (1/5)
Provided by tooth
Number Of Ingredients 18
Steps:
- Gastrique place 4 tablespoons of butter in a large sauce pan over med high heat and cook until golden brown. add shallots, ginger and sugar, lower heat to med and cook 4-5 minutes until lightly camelized. Add garlic and cook until fragrance is released, about 1-2 in. Add pepper corns, honey, soy sauce and vinegar and bring to a boil. Lower heat and simmer for 10 minutes. Remove from heat, cover and let stand for 30 minutes. strain and discard solids.(can be made several hours in advance). when ready to serve, bring it to a simmer. cut remaining 8 T of butter into 1/2 inch cubes. add the butter pieces while shisking constantly, until all the sauce has emulsified. add more vinegar and honey to taste. STEAKS Preheat oven to 450. Liberally season steaks with salt and pepper. toss brussel sprouts in a bowl with 1/4 cup of olive oil a pinch of sugar, and salt and pepper. Place in roasting pan. Toss potatoes in a bowlwith reamining olive oil and place in a roasting pan. Place both roasting pans in the oven uncovered and cook until golden brown, about 15-20 minutes for the potatoes and 20-25 minutes for the brussel sprouts. Cover both loosely with foil to keep warm. Heat grill to high for 10 minutes. add steaks and grill until seared on outside, about 10 minutes per side for med/med rare. transfer steaks toa platter and let sit for 10 min, covered loosely with foil. Cut steak into 1/2 thick slices and serve with hot gastrique sauce potatoes and sprouts.
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