Mario Batalis Rib Roast Recipes

RIB EYE RUB FIORENTINA STYLE ALA MARIO BATALI

RIB EYE RUB FIORENTINA STYLE ALA MARIO BATALI image

Categories Beef Backyard BBQ Grill/Barbecue

Yield 4 People

Number Of Ingredients 8

Ingredients

1 tbl chopped, fresh rosemary
1 tbl chopped fresh sage
1 tbl roughly chopped fresh thyme leaves
2 tbl kosher salt
2 tbl freshley ground pepper
1 3 - 3 1/2 lb. porterhouse or bone-in rib-eye steak, about 3 inches thick
2 tbl olive oil
2 cloves garlic, crushed

Steps:

Combine the rosemary, sage, thyme, salt & pepper in a small bowl mix well. Pat the steak dry & coat it all over with the herb mixture. Place olive oil in a small dish and add garlic. Allow mixture to steep for several hours. Drizzle one tlb of olive oil over one side of the steak to moisten the herb mixture, and rub it in gently so it will adhere to the meat. Turn the steak over and moisten the other side with the remaining olive oil. Place on a plate, cover with plastic wrap and let stand at room temperature for 30 minutes to one hour. Preheat gas grill or prepare a hot charcoal grill with enough coals to last 25 minutes. If possible, leave center of the grill without coals or flame. Place the steak on the grill over the coals and sear on each side for 2 - 3 minutes. Move to cooler part of grill and cook until internal temperature reaches app. 116 degrees. Place steak back directly over the coals, or flame, and finish until steak reaches 120 degrees, turning over once. Transfer to cutting board and let rest for app. 10 - 15 minutes. Then carve steak family style and serve.

MARIO BATALI'S RIB ROAST

MARIO BATALI'S RIB ROAST image

Categories Beef Roast

Number Of Ingredients 9

Ingredients

2 tablespoons sugar
2 tablespoons Kosher salt
2 tablespoons freshly ground black pepper
1 tablespoon hot red pepper flakes
¼ cup Porcini mushroom powder*
5 garlic cloves (minced)
¼ cup extra virgin olive oil
5-6 pound 3-rib standing rib roast (preferably cut from the loin or small-end)
or grind 3/4 oz. dried porcini

Steps:

In a small bowl, combine the sugar, salt, black pepper, red pepper flakes, mushroom powder, garlic, and olive oil. Stir well to form a thick paste. Rub the paste all over the roast, coating it evenly. Wrap it tightly in plastic wrap and refrigerate for at least 12 hours. Remove the roast from the refrigerator, unwrap it, and let it stand at room temperature for about an hour before roasting. Meanwhile, position a rack in the center of the oven and preheat the oven to 425 degrees F. Place the roast on a rack in a roasting pan, rib side down and fat side up, and insert a meat thermometer in a thick part. Roast for 30 minutes. Reduce the oven temperature to 325F and continue to cook until the meat reaches an internal temperature of 125 degrees F. Remove the roast from the oven and allow to rest for 30 minutes before carving. During resting, the meat will continue to cook and will reach a final temperature of 135 degrees F (medium-rare).

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