ROAST BEEF ON WECK RECIPE | BOBBY FLAY | FOOD NETWORK
Provided by Bobby Flay
Categories main-dish
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 4 sandwiches
Number Of Ingredients 9
Steps:
- Combine equal parts coarse salt and whole caraway seed. Store in clean jar. Heat 1 cup water to a boil. Dissolve cornstarch in 1/2 cup warm water and add to boiled water. Return to a boil and thicken until it coats a spoon. Cool and store in refrigerator.
- Preheat oven to 350 degrees F.
- To make kummelweck rolls, take 12 rolls and place on baking sheet. Brush top of rolls with cornstarch solution and sprinkle with seed mixture. Place in oven for 4 minutes or until kummelweck dries.
- For the Beef on Weck: Heat au jus in saucepan until simmering. Dip sliced roast beef in hot au jus and place on cut kummelweck roll. Top with a dollop of horseradish and dip the top of the roll in the au jus.
STANDING RIB ROAST RECIPE | BOBBY FLAY | FOOD NETWORK
Provided by Bobby Flay
Total Time 2 hours 15 minutes
Prep Time 15 minutes
Cook Time 2 hours 0 minutes
Yield 8 servings
Number Of Ingredients 7
Steps:
- Remove the large cut of meat from the refrigerator1 hour before putting on the grill to allow the internal temperature of the meat to come down.
- Brush the meat with oil to keep it moist and from sticking to the grates. Sprinkle generously with salt and pepper and the dried herbs. Make slits in the meat with a sharp knife and insert the garlic cloves.
- Prepare a charcoal grill for indirect grilling. The temperature inside the grill should be 300 to 325 degrees F.
- Place the meat, bone-side down, on the rack directly in the center of the grill. Cover with the lid. Grill until an instant-read thermometer registers 125 degrees F for medium-rare, 2 to 2 1/2 hours.
- Let the meat rest before carving.
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ROAST BEEF ON WECK RECIPE | BOBBY FLAY | FOOD NETWORK
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