Jerked Prime Rib Recipes

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JERK RIBS



Jerk Ribs image

Harold Dieterle, the chef and an owner of two restaurants in Manhattan, Perilla and Kin Shop, cooks food that is often fiery and always immensely detailed. It resembles intricate music that is played very, very loud. This Jamaican-style jerk sauce is no exception. Its heat is towering, but it does not overwhelm the flavors that accompany the flames: thyme and allspice, along with wisps of caramelized sugar and a scent of rum. "You could serve it on chicken," Dieterle told me. "It's insane on ribs." Not to mention pork tenderloin and bluefish. Jerk tofu? That'd be terrific as well.

Provided by Sam Sifton

Categories     dinner, roasts

Time 3h30m

Yield 4 servings

Number Of Ingredients 20

1 medium-size bunch of scallions, trimmed and roughly chopped
1/2 small yellow onion, peeled and roughly chopped
4 cloves garlic, peeled
4 habanero peppers, stemmed and seeded
1 serrano pepper, stemmed and seeded
Kosher salt to taste
2 tablespoons dried thyme
1 tablespoon garlic powder
2 tablespoons ground allspice
1 teaspoon chipotle powder or habanero powder
1 teaspoon ground black pepper
1/2 teaspoon chile powder
1/2 teaspoon onion powder
1/2 teaspoon smoked Spanish paprika
1/4 teaspoon ground cinnamon
1 tablespoon dark brown sugar
1/4 cup soy sauce
1/4 cup dark rum
2 racks baby back ribs
Kosher salt and freshly ground black pepper

Steps:

  • Heat oven to 300. Place the scallions, onions, garlic and peppers into a food processor with a pinch of salt, and pulse to mince.
  • Add the spices, sugar and soy sauce, and blend for 15 to 20 seconds. Add the rum, and pulse to combine. Add water to thin the marinade, approximately 1/4 cup. Refrigerate for 30 minutes or until ready to use. (Covered tightly, the marinade will keep for a few days in the refrigerator.)
  • Slide the handle of a wooden spoon, or the edge of a butter knife, below the membrane on the back of each rack of ribs, and then use your fingers to grab it and pull it off. Season the ribs aggressively with salt and pepper.
  • Place each rack of ribs on a large sheet of aluminum foil, and slather with the jerk marinade. Wrap the ribs tightly in the foil, and place on a sheet pan in the oven for 90 minutes.
  • Remove the sheet pan from the oven, carefully unwrap the ribs and anoint again with the jerk marinade. Return the ribs, uncovered, to the oven, and continue roasting for an additional 90 minutes, or until the meat is crusty and has just begun to pull back from the bone. Remove ribs from oven, allow to rest 5 minutes, then slice into individual ribs and serve on a warmed platter.

JERKED PRIME RIB



Jerked Prime Rib image

Make and share this Jerked Prime Rib recipe from Food.com.

Provided by mojoseawa

Categories     Meat

Yield 8 serving(s)

Number Of Ingredients 10

1 yellow onion, finely diced
1 jalapeno pepper, seeded and finely diced
1 tablespoon allspice
1 tablespoon cinnamon
1 tablespoon cumin, ground
1 teaspoon cayenne pepper
2 teaspoons salt
2 tablespoons olive oil
2 tablespoons soy sauce
8 lbs standing rib roast

Steps:

  • Mix together the onion, jalapeno, spices, oil, and soy sauce. Place the rib roast in a roasting pan , ribs down.
  • Spread the onion and spice mixture across the layer of fat on the roast and let sit at room temperature for 1 hour.
  • Preheat oven to 500 degrees .
  • Roast beef in the center of the oven for 20 minutes.
  • Decrease temperature to 350 degrees and continue roasting for 1 to 1 1/4 hours longer until a meat thermometer inserted into the center registers 135 degrees for medium rare. Let sit 20 minutes before slicing.

Nutrition Facts : Calories 1557, Fat 136.9, SaturatedFat 55.5, Cholesterol 326.6, Sodium 1075.8, Carbohydrate 3.4, Fiber 1, Sugar 0.8, Protein 73.7

JERK PORK SPARERIBS



Jerk Pork Spareribs image

Provided by Food Network

Categories     main-dish

Time 3h15m

Yield 4 servings

Number Of Ingredients 13

1 cup ketchup
1/2 cup soy sauce
1/3 cup barbecue sauce
1/3 cup minced fresh rosemary
3 tablespoons granulated sugar
1 tablespoon paprika
2 teaspoons ground cloves
1 teaspoon allspice
1 head garlic, minced
1 to 3 habanero chiles (depending on desired heat level), minced
Handful fresh cilantro, minced
Salt and black pepper
1 rack spareribs

Steps:

  • Combine the ketchup, soy sauce, barbecue sauce, rosemary, sugar, paprika, cloves, allspice, garlic, habaneros, cilantro, some black pepper and 1 tablespoon salt in a large bowl. Add the spareribs, turning to coat. If time permits, cover and marinate for 1 hour.
  • Preheat the oven to 325 degrees F. Transfer the ribs to a baking sheet and bake for 1 hour 45 minutes.

JERK RIB TIPS



Jerk Rib Tips image

You've gotta try these juicy, flavorful 'riblets'. I've been told that 'rib tips' are a Chicago thing. It's the top part of spare ribs, the 'rib tip'. There is a place in Chicago called Mississippi Rick's. They have the best Jamaican Jerk Rib Tips, this is very close to their Jerk Rib Tips. My family loves them. Serve with BBQ or jerk sauce, if you'd like.

Provided by AndAQT2

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes

Time 1h35m

Yield 12

Number Of Ingredients 11

4 ounces light rum
3 tablespoons fresh lime juice
2 tablespoons brown sugar
1 tablespoon coarsely ground black pepper
2 ½ teaspoons sea salt
1 ½ teaspoons ground allspice
1 ½ teaspoons ground cinnamon
1 ½ teaspoons dried crushed thyme
¾ teaspoon cayenne pepper
¾ teaspoon ground cloves
6 pounds rib tips, cleaned and cut up

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C).
  • Combine rum, lime juice, and brown sugar in a small bowl; set aside. Mix together black pepper, sea salt, allspice, cinnamon, thyme, cayenne pepper, and cloves in a small bowl.
  • Place rib tips in a resealable plastic bag and pour 1/2 of the spice mixture over them. Shake bag to coat evenly. Pour remaining spice mixture into the bag, reseal, and shake again to coat all pieces.
  • Remove rib tips from bag and place on a baking sheet. Reserve lime juice marinade for basting.
  • Bake in the preheated oven until meat pulls slightly away from bone, about 1 hour and 20 minutes, basting with lime juice marinade every 20 minutes.

Nutrition Facts : Calories 428.6 calories, Carbohydrate 3.5 g, Cholesterol 120 mg, Fat 30.2 g, Fiber 0.5 g, Protein 29 g, SaturatedFat 11.1 g, Sodium 460.6 mg, Sugar 2.3 g

SLOW COOKER JERKED SHORT RIBS



Slow Cooker Jerked Short Ribs image

Sweet and spicy jerk seasonings give these saucy ribs an unforgettable taste! They're great in the summer because they don't heat up the kitchen. -Susan Hein, Burlington, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 6h15m

Yield 10 servings.

Number Of Ingredients 16

1 tablespoon ground coriander
2 teaspoons ground ginger
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried thyme
3/4 teaspoon ground allspice
3/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
10 bone-in beef short ribs (about 5 pounds)
1 large sweet onion, chopped
1/2 cup beef broth
1 jar (10 ounces) apricot preserves
3 tablespoons cider vinegar
3 garlic cloves, minced

Steps:

  • Combine first 10 ingredients, reserving 2 tablespoons. Rub remaining seasoning mixture over ribs. Place onion and broth in a 6-qt. slow cooker; cover with ribs. Cook, covered, on low until ribs are tender, 6-8 hours. , Meanwhile, combine preserves, vinegar, garlic and reserved seasoning mixture. Serve with ribs.

Nutrition Facts : Calories 265 calories, Fat 11g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 330mg sodium, Carbohydrate 23g carbohydrate (14g sugars, Fiber 1g fiber), Protein 19g protein.

PRIME RIB



Prime Rib image

Make and share this Prime Rib recipe from Food.com.

Provided by Amber Dawn

Categories     Roast Beef

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 8

5 -8 lbs prime rib roast
2 -3 tablespoons olive oil
2 -3 tablespoons Kitchen Bouquet
1/2 teaspoon garlic salt
1/2 teaspoon basil
1/2 teaspoon rosemary
1 large garlic clove, minced
fresh ground black pepper

Steps:

  • Cover outside with olive oil, Worcestershire sauce and Kitchen Boquet. Cover with garlic salt, minced garlic, basil rosemary, and pepper.
  • Sear at 450°F for 20 minutes. Reduce heat to 225° and continue roasting for 20 to 30 minutes per pound. (Begin counting cooking time after the first 20 minutes of searing). Use meat thermometer to determine your preferred degree of doneness.

Nutrition Facts : Calories 1416.7, Fat 128.7, SaturatedFat 52.5, Cholesterol 275.9, Sodium 200.6, Carbohydrate 0.2, Protein 60.2

PRIME RIB (THE TRUE PRIME RIB)



Prime Rib (The True Prime Rib) image

The reason I call this the "True Prime Rib" is that most restaurants & buffets carve a large boneless roast that they pass off as prime rib. The only true prime rib is made from a STANDING RIB ROAST! The person that reviewed this recipe and found a wrong oven temp. in step 14 is out of their mind. Please disregard that review... If you have any questions, you can e-mail me: [email protected].

Provided by Alan Leonetti

Categories     Roast Beef

Time 4h30m

Yield 6-8 serving(s)

Number Of Ingredients 16

6 -7 lbs standing rib roast (3 or 4 ribs)
1 cup water
2 cups red wine (Cabernet Sauvignon)
6 garlic cloves
1 shallot (sliced)
3 bay leaves
3 tablespoons au jus mix
1 teaspoon dried thyme
1 tablespoon granulated garlic powder
1 teaspoon dried basil
1 teaspoon dried rosemary (crushed)
1 teaspoon dried tarragon
1 teaspoon salt
1 tablespoon ground black pepper
1/2 pinch sugar (for the au jus)
100% extra virgin olive oil

Steps:

  • When ordering the rib roast from a butcher, be sure to request a Top Choice roast cut from the small loin end, the best being ribs 12 through 10.
  • Have the butcher cut off the chine/backbone.
  • The rib bones look best if they are shortened and frenched.
  • Have the butcher do this for you as well.
  • Place the roast in the refrigerator a couple of days ahead of time.
  • Set the roast at room temperature for 1 hour prior to cooking.
  • Evenly salt and pepper the roast.
  • Cover the bottom of a roasting pan with the olive oil and set on medium-high heat about 4 minutes until very hot.
  • Place roast in hot roasting pan and sear on all sides until nicely browned and about 1/2 cup of fat has rendered, which should take a total of about 6 to 8 minutes.
  • Remove roast from pan and set a wire rack in pan, and then set roast onto rack.
  • Pour water over the roast and then pour the wine over the roast.
  • Cut the 6 cloves of garlic in half lengthwise and with a small knife cut small slits into the top of the roast and insert the garlic clove halves into the roast.
  • Generously season again with salt and pepper and then sprinkle with rest of the seasonings evenly.
  • Place roast (uncovered) in the middle of the oven that has been pre-heated to 325 degrees (for medium-rare) and roast for 2 to 3 hours, or until internal temperature of the meat reaches 130 to 135 degrees for medium-rare.
  • Remove roast from oven and tent with aluminum foil.
  • Let stand for 20 to 30 minutes to allow the juices to redistribute themselves evenly throughout the roast.
  • Set the roast on a cutting board and carve immediately next to each side of each bone.
  • Every other slice will have a rib bone and every other slice will not have any bone at all.
  • Serve immediately.
  • Place all of the juices into a gravy boat with a 1/2 pinch of sugar to serve as the au jus.
  • The au jus can be used as a gravy or placed into individual small dipping containers.

Nutrition Facts : Calories 1608, Fat 133.8, SaturatedFat 55.1, Cholesterol 326.8, Sodium 1155.6, Carbohydrate 8, Fiber 0.7, Sugar 0.9, Protein 74.1

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