Bobby Flay Prime Rib Grill Recipes

STANDING RIB ROAST

Standing Rib Roast image

Provided by Bobby Flay

Time 2h15m

Yield 8 servings

Number Of Ingredients 7

Ingredients

1 (6-rib) standing rib roast
Vegetable oil
Salt and freshly ground black pepper
2 tablespoons dried thyme
2 tablespoons dried basil
2 tablespoons dried sage
Garlic cloves

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.

BOBBY FLAY'S RIB RUB

Bobby Flay's Rib Rub image

Make and share this Bobby Flay's Rib Rub recipe from Food.com.

Provided by Eric R.

Categories Pork

Time 10m

Yield 9 Tablespoons, 4 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon cumin
1 tablespoon paprika
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon chili powder
1 tablespoon brown sugar
2 tablespoons kosher salt
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon white pepper

Steps:

Combine all ingredients in a large bowl and mix well. Store in an airtight container. Pack on the dry rub onto your next rack of ribs.

GRILLED PRIME RIB STEAKS WITH BOURBON-BBQ BASTE AND SPICE RUBBED GRILLED VIDALIA ONIONS

Grilled Prime Rib Steaks with Bourbon-BBQ Baste and Spice Rubbed Grilled Vidalia Onions image

Provided by Bobby Flay

Categories main-dish

Yield 4 to 6 servings

Number Of Ingredients 30

Ingredients

2 tablespoons unsalted butter
1 tablespoon olive oil
1 large Spanish onion, coarsely chopped
3 cloves garlic, coarsely chopped
2 cups bourbon, plus 2 tablespoons
3 cups canned plum tomatoes and their juices, pureed
2 cups water
1/4 cup ketchup
1/4 cup red wine vinegar
2 tablespoons Worcestershire sauce
2 tablespoons dark brown sugar
2 tablespoon honey
1/4 cup molasses
2 tablespoons Dijon mustard
3 tablespoons ancho chili powder
1 tablespoon chipotle pepper puree
Salt and freshly ground pepper
2 rib-eye steaks, about 2 inches thick and 1-pound each
Spice Rubbed Grilled Vidalia Onions, recipe follows
2 tablespoons paprika
1 tablespoon ancho chili powder
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons kosher salt
1 teaspoon cayenne powder
1 teaspoon dry mustard
1 teaspoon dried oregano
1 teaspoon freshly ground black pepper
4 Vidalia onions, peeled and sliced into 1/4-inch thick slices
Canola oil

Steps:

Heat the butter and oil over medium heat in a heavy-bottomed medium saucepan. Add the onions and garlic and cook until translucent, 3 to 4 minutes. Add 2 cups bourbon and cook until completely reduced. Add the tomatoes and water, bring to a boil, and then simmer for 10 minutes. Add the remaining ingredients, excluding the salt, pepper, and steaks, and simmer for an additional 20 to 25 minutes, stirring occasionally. Transfer the mixture to a food processor and puree until smooth. Season with salt and pepper, to taste. Pour into a bowl and allow to cool slightly. Whisk in the remaining 2 tablespoons of bourbon.
Heat grill to high. Season steaks on both sides liberally with salt and pepper and rub some of the spice rub from the onions onto 1 side of the steaks. Place steaks on grill, spice rub side down, and grill until slightly charred and crusty, about 4 to 5 minutes. Brush the steaks with some of the Bourbon-BBQ baste and turn steaks over; reduce heat of the grill to medium-low and cook to medium-rare doneness, about 8 to 9 minutes longer. Brush with the Bourbon-BBQ baste every 2 minutes. Remove from the grill, brush with more of the baste, and let rest for 5 minutes before slicing into 1/4-inch thick slices.
Heat grill to high.
Whisk together all spices in a small bowl until combined. Brush onions with oil on both sides. Rub 1 side of each onion with some of the spice mixture and place rub side down on the grill. Grill until golden brown and a crust has formed. Turn the onions over and continue grilling until just cooked through. Serve with the steaks.

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