Brians Garlicky Prime Rib Food

SMOKED PRIME RIB WITH BROWN BUTTER GARLIC SAUCE

Steps:

• For the prime rib: Heat the charcoal until hot, then carefully arrange on one side of a kettle-style grill, and place the soaked wood chips over the hot coals. Place an aluminum pan filled with some water opposite to the coals to catch any drippings. Place a wire rack on the grill. Cover the grill to allow the smoke to accumulate and preheat to about 225 degrees F.
• In a small bowl, add the granulated garlic, black pepper, salt, mustard powder, paprika and cayenne, and mix well. Rub the spice mixture all over the prime rib, then set aside. Combine the oregano, rosemary and thyme and tie together with butcher's twine. In a large cast-iron pan set over medium-high heat, add the oil. Rub the oil all over the pan using the herb bundle, then set aside. Place the prime rib fat-side down in the pan and sear until browned, 7 to 8 minutes. Flip over and sear the other side until browned, 4 to 5 minutes. Turn on its end and sear for 2 minutes.
• Place the prime rib on the grill over the aluminum pan, with the thick end facing the coals. Place the lid on the grill. Smoke the prime rib until the internal temperature reaches 130 degrees F for medium-rare, 2 hours 30 minutes to 3 hours.
• Remove the prime rib to a baking sheet and set aside to rest.
• For the sauce: In a medium saute pan set over medium-high heat, add the garlic, parsley, black pepper, rosemary, thyme, salt, shallots and butter. Cook, stirring continuously, until the butter foams and the garlic turns a light golden color, 5 to 6 minutes. Add the broth, Worcestershire and demi-glace. Stir to combine, and cook until the sauce reduces by one-third, remove from the heat and set aside.
• If the chine bone has been removed, slice the prime rib into generous 1-bone portions. Otherwise, slice off the bone and cut into generous portions, and then place on a platter. Spoon the sauce over the top, and serve.

GARLIC PRIME RIB

Steps:

• Place the roast in a roasting pan with the fatty side up.
• Loosen the fat from the meat by cutting with a sharp knife.
• In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme.
• Spread the mixture under the fatty side and over it as well.
• Secure with kitchen twine.
• Let the roast sit out at room temperature, no longer than one hour.
• Preheat the oven to 500 degrees.
• Bake the roast in the preheated oven for 20 minutes, then reduce the oven temperature to 325 and continue roasting for an additional 60 to 75 minutes.
• The Internal temperature of the roast should be at 145 degrees F (53 degrees C) for medium rare.
• Allow the roast to rest for 10 to 15 minutes before carving so the meat can retain its juices.

PRIME RIB WITH GARLIC HERB BUTTER RECIPE BY TASTY

Steps:

• Preheat oven to 500°F (260°C).
• Mix together the butter, garlic, herbs, salt, and pepper in a bowl until evenly combined.
• Rub the herb butter all over the rib roast, then place on a roasting tray with a rack.
• Bake for 5 minutes per pound (10 minutes per kilo) of meat, so a 5-pound (2.2 kg) roast would bake for 25 minutes.
• Turn off the heat and let the rib roast sit in the oven for 2 hours, making sure you do not open the oven door or else the residual heat will escape.
• Once the 2 hours are up, remove the roast from the pan and pour the pan drippings into a saucepan over medium heat.
• Add the flour, whisking until there are no lumps, then add the beef stock, stirring and bringing the sauce to a boil.
• Remove from heat and strain the sauce into a gravy dish.
• Carve the prime rib into ¾-inch (20 mm) slices.
• Serve with the mashed potatoes, green beans, and sauce!
• Enjoy!

BRIAN'S GARLICKY PRIME RIB

Steps:

• To make marinade, mix the onion soup, 4 minced cloves of garlic, soy sauce, maple syrup, Worcestershire sauce, bacon drippings, mustard powder, and hot sauce together in a bowl; stir in the amber beer. Cut small slits into the prime rib roast and push slivers of garlic into the slits until slivers are not visible. Place the roast into a large resealable plastic bag, pour in the marinade, and refrigerate for 1 hour. Remove from refrigerator and allow roast to marinate in the bag at room temperature for an additional hour.
• Preheat oven to 400 degrees F (200 degrees C). Place a rack into a roasting pan.
• Remove roast from the marinade and place onto the rack in the roasting pan. Pour the marinade all over the roast, and allow to drip into the pan. Rub the olive oil thoroughly over the roast, season with salt and black pepper, and place a large sheet of aluminum foil over the meat. Seal the aluminum foil to the edges of the roasting pan.
• Bake the roast for 1 hour. Remove the aluminum foil, and baste the meat with the pan juices. Return the uncovered pan to the oven and continue roasting until the meat is browned and an instant-read meat thermometer inserted into the thickest part, not touching bone, reads 130 to 135 degrees F (54 to 57 degrees C) for medium-rare, about 1 more hour.
• Remove the roast from the oven, cover with a tent of aluminum foil, and allow to rest for 20 to 30 minutes before carving. As the meat rests, temperature will rise about 10 degrees to 140 to 145 degrees F (60 to 65 degrees C).

BRIAN'S GARLICKY PRIME RIB

Steps:

• To make marinade, mix the onion soup, 4 minced cloves of garlic, soy sauce, maple syrup, Worcestershire sauce, bacon drippings, mustard powder, and hot sauce together in a bowl; stir in the amber beer. Cut small slits into the prime rib roast and push slivers of garlic into the slits until slivers are not visible. Place the roast into a large resealable plastic bag, pour in the marinade, and refrigerate for 1 hour. Remove from refrigerator and allow roast to marinate in the bag at room temperature for an additional hour.
• Preheat oven to 400 degrees F (200 degrees C). Place a rack into a roasting pan.
• Remove roast from the marinade and place onto the rack in the roasting pan. Pour the marinade all over the roast, and allow to drip into the pan. Rub the olive oil thoroughly over the roast, season with salt and black pepper, and place a large sheet of aluminum foil over the meat. Seal the aluminum foil to the edges of the roasting pan.
• Bake the roast for 1 hour. Remove the aluminum foil, and baste the meat with the pan juices. Return the uncovered pan to the oven and continue roasting until the meat is browned and an instant-read meat thermometer inserted into the thickest part, not touching bone, reads 130 to 135 degrees F (54 to 57 degrees C) for medium-rare, about 1 more hour.
• Remove the roast from the oven, cover with a tent of aluminum foil, and allow to rest for 20 to 30 minutes before carving. As the meat rests, temperature will rise about 10 degrees to 140 to 145 degrees F (60 to 65 degrees C).