Grilled Prime Rib With Ginger Shallot Gastrique Recipe 15 Recipes

CHAR-GRILLED RIB EYE WITH ROASTED SHALLOT AND HERB BUTTER

Steps:

• Take your steaks out of the fridge 30 minutes before you want to start grilling, so they can come to room temperature. Prepare the charcoal grill to medium-high heat on one side of your grill, and medium-low heat on the other. You will need just a few briquettes on the cooler side of the grill to maintain the low heat. (If using a gas grill, heat one side of the grill to medium-high heat and the other to low.)
• When the grill is hot and ready to go, brush the grill grates with some olive oil. Season the steaks generously with salt and pepper. Place the steaks on the hot side of the grill for 3 to 4 minutes, then flip and grill for another 4 minutes. Once the steaks have a nice caramelized crust, move them to the cooler part of the grill, and continue cooking for 6 to 7 minutes for medium rare, or 8 to 9 minutes for medium. Remove the steaks from grill, and tent loosely with foil to keep warm. Let the steaks rest for 5 minutes, so the juices can redistribute throughout the meat. Spread steaks with the roasted shallot and herb butter.
• GINA: Roasting the shallot gives it a deep, sweet flavor, and the lemon zest lightens the whole thing up. This butter would also be an excellent topping for fish or chicken.
• Preheat the oven to 350 degrees F. Place the shallot on a square of foil, drizzle lightly with olive oil, and season with salt and pepper. Fold up the foil into a little packet, and place in the oven for 1 hour. Let cool completely. Pulse the roasted shallot and remaining ingredients in a food processor until combined but still coarse. Scrape the butter onto a piece of plastic wrap, spread it across lengthwise, and roll into a log. Twist the ends to seal. Place in the fridge to firm up for at least 35 minutes before serving.

GRILLED PRIME RIB

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.

HARRIGAN'S PRIME RIB SOUP RECIPE - (4.1/5)

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!

DAN'S OUTDOOR GRILLED PRIME RIB ROAST

Steps:

• ALLOW ROAST TO COME TO ROOM TEMPERATURE BEFORE PLACING ON GRILL. THIS MAKE FOR A MORE EVEN HEAT DISTRIBUTION DURING COOKING TIME ON THE GRILL. YOU WILL NEED A 12 INCH DEEP roasting PAN OR ALUMINUM THROW AWAY PAN.
• Using a sharp knife with a tip, MAKE DEEP GASHES INTO ROAST. Insert the slivers of garlic into roast, and push them down into meat. Use as much or as little as you like, and save what's left over to be added to the vegetable bed.
• Combine the spices in a small bowl, blend together, coat roast with cooking spray or olive oil, then sprinkle spices liberally over the entire surface of the roast.
• Roast should look like this when you are done. Spray with cooking spray so that the spices adheres to the surface of the roast.
• Now spray a 12 inch deep dish pan with cooking spray. Add 1 pound of carrots, I used baby carrots but either will work, cut them up if using regular carrots.
• Add the onions cut into eights,
• Next add the celery and about 1/2 can of ginger ale. Reserve the rest to be used later if needed.
• Now place the roast on top of vegetables. Prepare the grill and when a temperature of 475 degrees F. is reached, add the roast. Allow to cook at 475 degrees F. FOR 20 TO 25 MINUTES, but DO NOT OPEN THE GRILL.
• After TIME HAS ELAPSED REDUCE THE GRILL TEMPERATURE TO 325 DEGREES F.(May need to open grill top slightly to reduce temperature quickly.) Continue cooking roast until internal temperature of about 140 degrees F. is reached for medium Rare, or less if you prepare rare about 125 degrees F.
• ALLOW ROAST TO REST ABOUT 15 TO 20 MINUTES BEFORE CARVING, THIS IS TO ALLOW THE JUICES TO REDISTRIBUTE. At this point I chose to cut away the rack of bones to make it much easier to carve the roast. I prefer using an electric knife to carve the roast. So slice into desired thickness, and enjoy.

GRILLED PRIME RIB WITH GINGER-SHALLOT GASTRIQUE RECIPE - (1/5)

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.