Grilled Standing Rib Roast With Leon Recipes

STANDING RIB ROAST

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.

GRILLED STANDING RIB ROAST WITH LEON

Steps:

• Using a sharp knife, make a small slit in the roast's fat. Remove the meat from the bone (or have your butcher do it for you, reserving the bone). Season well with salt and pepper. Squeeze the lemon juice over the fat to prevent flare-ups. Using kitchen twine, tie the bones to the meat.
• Place 2 to 3 cabbage leaves on the meat side of the roast. Tie the leaves onto the roast with twine in several places to prevent the meat from burning.
• Prepare a charcoal or gas grill, arranging the coals for indirect cooking. Lightly coat the grilling rack with cooking spray. The coals should be moderately hot to hot.
• Over the hottest part of the grill, sear the meat on the bone side and the narrow sides, 1 to 2 minutes per side. Sear the meat side, about 3 minutes. Use tongs when turning roast to avoid unnecessary punctures, so meat retains as much moisture as possible.
• Transfer the roast, bone side down, to the cooler part of the grill. Cover the grill, and cook 25 minutes. Baste with ale, and turn roast; cook 15 minutes more. Continue grilling, turning and basting occasionally with ale. Remove the cabbage leaves after 45 minutes. One hour into the cooking time, insert an instant-read thermometer into the thickest part of the meat, not too close to a bone. Continue cooking until thermometer registers between 135 degrees.and 140 degrees. 1 hour and 10 minutes to 1 hour and 20 minutes. Remove roast from grill, and let rest 5 to 10 minutes before carving.

GRILLED STANDING RIB ROAST

Steps:

• USE INDIRECT METHOD.
• Have Nevilles help choose a Rib roast to your liking.
• Loosen feather bones and tie securely.
• Rub the roast with salt and pepper.
• Place roast fat side up, in center of cooking grate directly over drip pan.
• An 8 pound roast requires approximately 15 minutes per pound to reach an internal temperature of 160 F (71 C) medium.

STANDING RIB ROAST

Steps:

• Using a sharp knife, make small slits in the fat. Remove the meat from the bone (or have your butcher do it for you, reserving the bone). Season well with salt and pepper. Squeeze over the juice of the lemon to prevent fat flare-ups. Tie the bones to the meat with butcher's twine. Place 2 to 3 cabbage leaves on the meat side of the roast. Tie the leaves on the roast with butcher's twine in several places to secure the leaves and prevent the meat from burning. Prepare a charcoal or gas grill, arranging the coals for indirect cooking. Lightly spray the grill rack with vegetable oil spray. The coals should be moderately hot to hot. Sear the meat over intense heat on the bone side and the narrow sides for 1 or 2 minutes per side. Sear the meaty side (top) for about 3 minutes. When turning the meat, use tongs or other utensils to avoid piercing the meat more than necessary to keep as much moisture inside the roast as you can. Transfer the roast, bone-side down, to the cooler part of the grill. Cover the grill and cook for 25 minutes, then baste and turn the roast, cooking for another 15 minutes. Remove the cabbage leaves after about 40 to 45 minutes. Continue grilling, turning and basting occasionally with beer, for a total of 1 hour and 10 minutes to 1 hour and 20 minutes for rare. After 1 hour, begin checking the meat by inserting and instant-read thermometer into the thickest part of the meat, taking care not to insert the thermometer too close to a bone. When the thermometer registers 135 to 140 degrees F, remove the meat from the grill, and let rest for 5 to 10 minutes before carving.
• Heat the olive oil in a medium skillet over medium-high heat until bubbling and hot, about 1 minute. Remove from the heat and add the wine, salt, pepper, garlic, butter, parsley, mushrooms and demi-glace. Cook, stirring often, until the mushrooms are tender and the sauce is thick and reduced enough to coat the back of a spoon, 5 to 7 minutes. Yield: about 1 1/2 cups

STANDING RIB ROAST

Steps:

• Remove any excess fat from the roast, leaving a thin layer. In a small bowl, combine dry mustard, sugar, and Dijon mustard. Brush mixture over the fat and cut surfaces of the roast. Refrigerate for at least 2 hours or up to overnight.
• Heat oven to 450 degrees. Set the roast, rib-side down, in a heavy, shallow roasting pan. (The ribs act as a natural rack.) Using a paring knife, score the fat. Season with salt and pepper. Roast for 15 minutes. Reduce heat to 350 degrees and continue to roast, basting every 15 minutes, until it reaches a temperature of 125 degrees for medium rare on an instant-read thermometer. Remove roast to a platter. Let rest for 15 minutes before carving.
• Pour off all but 2 tablespoons of fat from the roasting pan. Set pan on stove over medium heat. Simmer until juices begin to darken, 1 to 2 minutes. Whisk in flour and cook, scraping up caramelized bits, until flour is deep golden brown, about 3 minutes. Add stock and bring to a boil, stirring until thickened. It should very lightly coat the back of a spoon. Season with salt and pepper. Strain gravy and serve with potatoes, brussels sprouts, and horseradish sauce.