Mapleribroast Recipes

MAPLE-SMOKED PRIME RIB

Steps:

• Soak wood chips in water until fully moistened, at least 1 hour.
• Preheat smoker to 225 degrees F (110 degrees C). Place a drip pan beneath the rack where you will roast the meat.
• Season roast generously with sea salt and black pepper to coat on all sides; rub seasoning into the meat and fat.
• Put the roast into the preheated smoker above the drip pan with the fat cap facing upwards.
• Add 2/3 cup of the soaked wood chips to your heat source according to your smoker's instruction manual.
• Smoke the roast in the preheated smoker for 30 minutes. Add half the remaining wood chips to the heat source. Smoke another 30 minutes and add remainder of the wood chips. Continue smoking roast until browned on the outside and red in the center, about 2 hours more. An instant-read thermometer inserted into the center should read 125 degrees F (49 degrees C).
• Remove roast to a cutting board, cover loosely with aluminum foil, and rest beef for 30 minutes. Carve into 1/2- to 1-inch slices.

MAPLE GLAZED RIBS

Steps:

• Place ribs in a large pot, and cover with water. Cover, and simmer for 1 hour, or until meat is tender. Drain, and transfer ribs to a shallow dish.
• In a small saucepan, stir together the maple syrup, brown sugar, ketchup, vinegar, Worcestershire sauce, salt, and mustard powder. Bring to a low boil, and cook for 5 minutes, stirring frequently. Cool slightly, then pour over ribs, and marinate in the refrigerator for 2 hours.
• Prepare grill for cooking with indirect heat. Remove ribs from marinade. Transfer marinade to a small saucepan, and boil for several minutes.
• Lightly oil grate. Cook for about 20 minutes, basting with the cooked marinade frequently, until nicely glazed.

MAPLE RIB ROAST WITH BORDELAISE SAUCE WITH MUSHROOMS RECIPE - (4.2/5)

Steps:

• Maple Rib Roast: Preheat oven to 200°C (400°F). In a roasting pan, place the roast, with the bones side up. Using a knife, make incisions in the fat. Season the entire surface with salt and pepper. Cover the ends of the bones with aluminium foil. In a bowl, combine maple sugar, mustard and baste the roast with the mixture. In another bowl, combine herbs and pepper and season the entire roast. Roast for 30 minutes to sear the meat. Reduce temperature to 150°C (300°F) and cook for another 2 hours for rare doneness. Wrap the roast in aluminum foil and let sit for 10 minutes prior to carving. Serve with bordelaise sauce. Bordelaise Sauce with Mushrooms: Melt 1 tablespoon of butter in a skillet over medium heat. Stir in the garlic and shallot, and cook until the shallot has softened and turned translucent, about 3 minutes. Add the remaining 3 tablespoons of butter, then stir in the mushrooms once the butter has melted. Cook and stir the mushrooms until they begin to soften, about 5 minutes. Pour in the beef broth, wine, and Worcestershire sauce; season with the bay leaf and thyme, and bring to a simmer over medium-high heat. Once simmering, season to taste with salt and pepper, reduce the heat to medium-low, and continue to cook, uncovered until the sauce reduces slightly, about 30 minutes. Dissolve the cornstarch in the cold water, and stir into the simmering sauce until thickened. Remove the bay leaf before serving.