erve immediately.
is recipe works for prime rib roasts of any
inutes before slicing.
Note: Rib-eye roasts are also packaged
he weight of your prime rib. Plan on grilling indirectly for
Combine beer, sweet onion, soy sauce, molasses, rosemary, garlic and Worcestershire sauce in a large sealable plastic bag. Add steaks. Seal the bag, shake and turn it, and refrigerate, flipping over and shaking the bag from time to time, for 12 to 18 hours.
Preheat a grill to medium. Remove the steaks from the marinade and pat dry. Reserve 1 cup marinade (discard the rest). Grill the steaks until browned on the first side, 5 to 7 minutes. Turn over and grill until an instant-read thermometer inserted into the center of the steak registers ...
Combine first 8 ingredients, mixing well.
Place roast in a large shallow dish; pour wine mixture over roast.
Cover and marinate 8 hours in the refrigerator, turning occasionally.
Remove roast from marinade; discard marinade.
Place roast in a shallow pan; insert meat thermometer, making sure it does not touch fat.
Bake at 325 degrees for 2 hours or until thermometer registers 140 degrees (rare) or 160 degrees (medium).
ot.
Slice roast between rib bones and serve, with pan
urchasing a roast, purchase one rib per person if you're
Mix rib rub ingredients (first 14 ingredients)
.
Place the prime rib fat-side-up in a
Blend first 4 ingredients together.
Add steaks to the marinade and marinate in the refrigerator for 3-4 hours.
Grill steaks to your desired degree of doneness.
head.
Steaks can be marinated 3 days ahead. Keep chilled
Prepare Marinated Mushrooms; set aside. Combine vinegar,
Let rib roast stand at room temperature
roasting pan with the rib side down and the fatty
his recipe provides 8 servings of vegetables athough a boneless rib eye
Season the steaks with the garlic powder, onion powder, salt, and pepper, and set aside.
Pour the Worcestershire sauce and brown sugar into a large resealable plastic bag, seal, and shake to mix. Pour half of the marinade into another large resealable bag. Place two steaks in each bag, and turn to coat. Squeeze out excess air, and seal the bags. Refrigerate for at least 1 hour.
Preheat grill for high heat. Drain the marinade from the steaks into a small saucepan, and bring to a boil; boil for several minutes.
Brush grill grate with ...
The relish--put the onions, cilantro, orange and lime juice, vinegar, and salt in a small bowl.
Mix well to combine; cover and leave to marinate in the refrigerator for at least 4 hours, but preferably overnight.
Return to room temperature before serving.
Steaks--combine the lime juice, cumin, and salt in a shallow dish large enough to hold the steaks in a single layer.
Add the steaks and toss to coat evenly.
Cover and leave to marinate in the refrigerator at least 4 hours, but preferably overnight.
Return to room ...
Bind rib roast with twine.
Doing
Mix Marinade Mix, water, oil and cinnamon in small dish. Place steak in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
Refrigerate 15 minutes or longer for extra flavor. Remove steak from marinade. Discard any remaining marinade.
Grill over medium-high heat 5 to 7 minutes per side or until desired doneness.
In a large zip-lock bag, combine the first 9 ingredients.
Remove 1/3 cup marinade and refrigerate.
Pierce steaks several times on both sides with a fork.
Place in the zip-lock bag and turn to coat.
Cover and refrigerate overnight.
Remove steaks, discarding marinade.
Grill, uncovered, over medium-hot heat for 4-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees; medium, 160; well done, 170).
Warm reserved marinade and serve with steaks.