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 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

JERK RUBBED RIB-EYE WITH GREEN PAPAYA RELISH



Jerk Rubbed Rib-Eye with Green Papaya Relish image

Provided by Bobby Flay

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 13

1 medium red onion, coarsely chopped
4 green onion, coarsely chopped
1/2 to 1 habanero or Scotch bonnet chile, coarsely chopped
1 (2-inch) piece fresh ginger, coarsely chopped
2 cloves garlic
1 tablespoon fresh thyme leaves
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground cloves
Salt and freshly ground black pepper
1/2 cup canola oil
2 (1-pound, 2-inch thick) boneless rib-eye steaks
1 recipe Green Papaya Relish, recipe follows

Steps:

  • Combine red and green onion, habanero, ginger, garlic, thyme, cinnamon, allspice, cloves, 1 teaspoon salt, 1/4 teaspoon pepper and oil in a food processor and process to a thin paste.
  • Heat the grill or grill pan to high.
  • Remove the steaks from the refrigerator 20 minutes before grilling. Season rib-eye on both sides with salt and pepper. Rub both sides of each steak with the wet rub and place on the grill. Grill until golden brown and the rub has formed a crust, 3 to 5 minutes. Flip the steak over, reduce the heat to medium. Baste steaks with the rub and continue cooking to medium-rare doneness. Remove the steaks from the grill and let rest for 5 minutes before slicing. Top the slices with some of the relish.
  • Stir together the honey, lime juice, vinegar and sugar until the sugar is dissolved in a medium bowl. Add the papaya, cucumber, bell pepper, cilantro and mint and mix until combined, season with salt and pepper. Let sit at room temperature for at least 15 minutes before serving.

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