Blackies House Of Beef Prime Rib Recipes

THE BEST PRIME RIB

Steps:

• Pat the skin of the roast completely dry and place on a cutting board, fat-side up. Use a paring knife to make small slits all over the fat, and then stud the meat with the garlic slices. Sprinkle all over with the salt and pepper, wrap tightly with plastic wrap and refrigerate for 4 hours and up to overnight.
• Preheat the oven to 250 degrees F. Unwrap the roast and place fat-side up on a rack set in a roasting pan.
• Roast the meat until an instant-read thermometer inserted into the center of the meat registers 120 degrees F, about 4 hours. Remove from the oven and let sit for 1 hour. The temperature will continue to rise another 10 to 14 degrees as it sits.
• Turn the oven to 500 degrees F. Place the roast back in the oven and bake until the fatty skin starts to crisp up and turn golden brown, 10 to 15 minutes. Let rest another 30 minutes before transferring to a cutting board for slicing.

BLACKIE'S HOUSE OF BEEF PRIME RIB

Steps:

• Preheat oven to 450-degrees Fahrenheit.
• Pull back the fat cap from the roast and brush the meat all over with some of the stock.
• Coat the meat all over with half of the pickling spice and rub it inches.
• Combine the black pepper and garlic powder with the salt, then divide this mixture in half and sprinkle half of it over the meat.
• Leave the onions in whole rings and layer them over the meat.
• Return the fat cap to its original place.
• Tie the roast back together with kitchen twine at 2-inch intervals.
• Place the meat in a large, deep roasting pan, making sure that fat cap is facing up. Pour the remaining stock into the pan.
• Season the outside of the meat with the remaining pickling spice and remaining spice-salt mixture.
• Roast for 20-25 minutes (at 450-degrees Fahrenheit). Reduce oven temperature to 350 degrees F and roast for an additional 1 hour 15 minutes - 1 1/2 hours or until a meat thermometer reads 130-degrees F for rare or 140-degrees F for medium-rare or longer if you prefer, but be careful not to over-cook so it won't be over-done and dry. (The best way to acquire perfect results is by using a reliable meat thermometer).
• Remove the meat from the oven and let sit in a warm place for 20 minutes before slicing (this will help the beef retain its juices, therefore resulting in juicy/moist meat. If it is sliced right away, the juices are released prematurely).
• Slice the roast, discarding the fat cap, and serve.

ROAST PRIME RIB OF BEEF

Steps:

• Have your butcher trim the short ribs from the roast. Place the meat in a dish and let it come to room temperature. Rub all sides with salt and pepper.
• Place the meat on a rack in a shallow roasting pan.
• Roast in a preheated 450 degree F oven for 25 minutes.
• Reduce the heat to 325 degree F and roast 2 hours longer for medium-rare. Transfer the roast to a heated platter.
• Cover loosely and let stand for 15 minutes before carving.
• For the Au Jus: Spoon off any excess fat from the roasting pan.
• Measure out 1/2 cup of the beef juices and reserve for the Yorkshire pudding.
• Pour the beef broth into the roasting pan.
• Bring to a simmer over moderately high heat, scraping up any brown bits clinging to the bottom and sides of the pan.
• Season with salt and pepper.
• Strain the roasting juices into a heated sauce boat and serve with the roast.

BLACKBERRY-HONEY RIBS

Steps:

• 1. Preheat oven to 400°.
• 2. Rub ribs with a few drops of liquid smoke and season with salt and pepper. Put meaty side up on a foil-lined baking sheet; bake for about 45 minutes.
• 3. Put blackberries, garlic, ketchup, honey, vinegar, hot sauce, and 1/2 tsp salt into a blender and puree for about 30 seconds. Strain through a fine-mesh sieve.
• 4. Change oven to broil. Brush ribs with sauce and broil until thick glaze forms, about 5 minutes. Cut between bones into individual ribs.
• 5. To cook on a charcoal grill: omit the liquid smoke; cook until ribs are just done; then brush ribs with sauce and cook until glaze forms.