PRIME RIB MEDIUM WELL RECIPE RECIPES

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GRILLED PRIME RIB RECIPE | MICHAEL CHIARELLO | FOOD NETWO…



Grilled Prime Rib Recipe | Michael Chiarello | Food Netwo… image

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

Total Time 1 hours 5 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 8 to 10 servings

Number Of Ingredients 6

3 USDA Prime rib-eye steaks, each about 2 1/2 pounds and 1 3/4 to 2-inches thick
Salt and freshly ground black pepper
2 heads garlic, cloves peeled
6 tablespoons extra-virgin olive oil, divided
2 sprigs rosemary
2 lemons

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.

HERB-CRUSTED PRIME RIB RECIPE: HOW TO MAKE IT



Herb-Crusted Prime Rib Recipe: How to Make It image

Prime rib always makes an impression on a holiday dinner table, and it's actually easy to prepare. This roast is wonderfully flavored with a prime rib rub featuring lots of fresh herbs. —Jennifer Dennis, Alhambra, California

Provided by Taste of Home

Categories     Dinner

Total Time 02 hours 05 minutes

Prep Time 20 minutes

Cook Time 01 hours 45 minutes

Yield 8 servings.

Number Of Ingredients 15

1 large shallot, coarsely chopped
6 garlic cloves, quartered
3 tablespoons minced fresh rosemary or 1 tablespoon dried rosemary
2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
2 tablespoons minced fresh sage or 2 teaspoons rubbed sage
2 tablespoons olive oil
3 teaspoons pepper
1 teaspoon salt
1 bone-in beef rib roast (4 pounds)
SAUCE:
1-1/2 cups reduced-sodium beef broth
1 cup dry red wine or additional reduced-sodium beef broth
1 teaspoon butter
1/2 teaspoon salt

Steps:

  • Preheat oven to 350°. Place the first 6 ingredients in a food processor; cover and pulse until finely chopped. Add oil, pepper and salt; cover and process until blended. Rub over roast. Place on a rack in a large roasting pan., Bake, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 1-3/4 to 2-1/4 hours., Remove roast to a serving platter and keep warm; let stand 15 minutes before slicing. , Meanwhile, in a small saucepan, bring broth and wine to a boil; cook until liquid is reduced to 1 cup. Remove from heat; stir in butter and salt. Slice roast; serve with sauce.

Nutrition Facts : Calories 338 calories, FatContent 19g fat (7g saturated fat), CholesterolContent 92mg cholesterol, SodiumContent 612mg sodium, CarbohydrateContent 4g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 31g protein.

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