Grilled Prime Ribs Of Beef With Garlic And Rosemary Recipes

PRIME RIB ROAST BEEF WITH FRESH GARLIC AND ROSEMARY

Steps:

• Allow roast to stand at room temperature for at least 1 hour.
• Meanwhile mix salt pepper and rosemary together.
• Preheat the oven to 375 degree F.
• Score roast in 10 random spots for the garlic. Rub roast with the seasoning mix. Place cloves into slices.
• Place roast on a rack in the pan with the fat side up.
• Roast for 1 hour.
• Turn off oven.
• Leave roast in oven but do not open oven door for 3 hours.
• About 30 to 40 minutes before serving time, turn oven to 375 degrees F and reheat the roast.
• Important-- Do not remove roast or re-open the oven door from time roast is put in until 20 minutes before ready to serve.
• Remove roast 20 minutes after heating.
• Slice end cuts for those that like medium well, center cuts for those that like it medium rare to rare.

BEEF RIB ROAST WITH GARLIC AND ROSEMARY

Steps:

• Pulse garlic, rosemary, salt, and 1 tsp pepper in a food processor until smooth, then rub all over roast. Transfer to a rack set in a 13- by 9-inch roasting pan and marinate, chilled, at least 8 hours.
• Let roast stand at room temperature 1 hour.
• Preheat oven to 450°F with rack in middle. Roast meat, fat side up, 20 minutes. Reduce oven temperature to 350°F and roast until an instant-read thermometer inserted into center of meat (do not touch bone) registers 110°F, 1 1/2 to 2 hours more. Transfer to a platter and let rest, uncovered, 30 minutes (temperature of meat will rise to about 130°F for medium-rare).
• Do Ahead
• Beef can be marinated 1 day ahead.

ROSEMARY GARLIC BABY BACK RIBS

Steps:

• Remove the membrane from the underside of the ribs, if attached, then cut into 4 sections of 3 or 4 ribs each.
• In a large dish, combine the garlic, rosemary, oil, salt, hot pepper flakes and pepper.
• Add the ribs and rub all over with the spice mixture.
• Cover and refrigerate for 1 hour or up to 24 hours.
• Set a foil drip pan under 1 rack of a 2-burner barbecue or under the centre rack of a 3-burner barbecue.
• Heat the remaining burners to medium heat.
• Place the ribs, meat side down, on a greased grill over the unlit burner.
• Close the lid and cook, turning once, until the meat is tender and pulls away from the ends of the bones, about 1 hour.
• Squeeze the lemon over the ribs to serve.

GRILLED PRIME RIBS OF BEEF WITH GARLIC AND ROSEMARY

Steps:

• 1. Set the grill up for indirect cooking and place a large drip pan in the center. Preheat to medium. 2. Using the tip of a slender paring knife, make a series of 1/2-inch-deep holes in the roast, mostly in the sheath of fat on top, but also on the sides and bottom. The holes should be about 2 inches apart. Insert slivers of garlic in half the holes. Strip the leaves off one or two of the rosemary sprigs and insert them in the remaining holes (or insert the dried rosemary). Slide the remaining sprigs under the string used to tie up the roast.3. Make the rub. Grind the peppercorns and dried rosemary to a fine powder in a spice mill or blender. Add the salt and paprika and grind to mix. Rub this mixture all over the roast, especially over the sheath of fat on top. 4. When ready to cook, oil the grill grate. Place the roast, fat side up, on the hot grate over the drip pan and cover the grill.5. Grill the roast until cooked to taste, 3 1/2 to 4 hours for medium-rare for a roast this size, figuring on 12 to 14 minutes per pound. (If using a charcoal grill, you'll need to add 10 to 12 fresh coals per side every hour. If using a gas grill, keep the cover closed at all times.) Use an instant-read thermometer to determine doneness you'll want to cook the roast to 145°F for medium-rare, 160°F for medium. Transfer the roast to a platter or carving board and cover loosely with aluminum foil. Let the roast rest for 10 to 15 minutes before carving and serving. The easiest way to carve the roast is to cut it into rib sections with a long, slender knife, then into thin slices to serve.Serves 12 to 16