Weber Rib Roast Recipes

HerbCrusted Rib Roast au Jus Red Meat Recipes

WebNov 11, 2015 · Instructions. Season the roast evenly with 2 teaspoons of salt and 1 teaspoon of pepper. Combine the mustard, shallots, garlic and …

1. Season the roast evenly with 2 teaspoons of salt and 1 teaspoon of pepper. Combine the mustard, shallots, garlic and thyme. Set aside 60 millilitres of the mustard mixture for the jus. Spread the remaining mustard mixture all over the top and sides of the roast. Allow the roast to stand at room temperature for 1 hour before grilling.
2. Prepare the grill for indirect cooking over medium heat (180°C to 190°C).
3. Put the bones in a grill-proof roasting pan and set the roast on top of the bones, fat-side facing up. Position the roasting pan on the cooking grate with the thicker end of the roast facing the hottest area of the grill. Grill over indirect medium heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the roast reaches 48°C for medium rare, about 2 hours, rotating the roast once after 1 hour. Start checking the temperature of the roast after 1¼ hours. Keep the grill's temperature between 180°C to 190°C. If using a charcoal grill, replenish the charcoal as needed to maintain a steady temperature between 180°C to 190°C, adding 8 to 10 unlit briquettes after 45 minutes to 1 hour of cooking time. Leave the lid off the grill for about 5 minutes to help the new briquettes light.
4. Remove the pan and the roast from the grill, loosely cover the roast with aluminum foil and let rest for 20 to 30 minutes (the internal temperature will rise a few degrees during this time).

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HerbCrusted Prime Rib with Red Wine Sauce Red …

WebJul 3, 2013 · Reduce the heat to medium, add the tomato paste and cook for about 2 minutes, stirring occasionally. Add the broth, wine, vinegar, bay …

1. In a large saucepan over high heat on the stove, warm 2 tablespoons oil. Add the carrot, celery, and onion and cook until the vegetables begin to brown, 6 to 8 minutes, stirring occasionally. Add the garlic and cook for about 2 minutes, stirring occasionally. Reduce the heat to medium, add the tomato paste and cook for about 2 minutes, stirring occasionally. Add the broth, wine, vinegar, bay leaves, rosemary, and ½ teaspoon of pepper. Mix well. Bring to a boil over high heat. Reduce the heat to medium-low and let simmer for 45 minutes to blend the flavors.
2. Strain the liquid through a sieve into a medium saucepan, pressing down on the solids with the back of a spoon. Simmer over medium heat until about ¾ cup of liquid remains, about 45 minutes more. Reduce the heat to very low. Add the butter 1 tablespoon at a time, whisking to help melt each piece into the sauce. Season with salt and pepper. Remove the sauce from the heat.
3. Allow the roast to stand at room temperature for 30 to 45 minutes before grilling. Lightly brush the roast all over with oil and season with the herbes de Provence and salt and pepper.
4. Prepare the grill for indirect cooking over medium heat (350° to 450°F).

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