We're having company for Christmas plus family. We need lots of food because these people always come hungry, but we didn't want to be broke! The local supermarket had prime rib roast for $6.29 lb. The prime rib steaks were $7.99 lb. Hmmmmm I picked out a large roast and got the butcher to cut it into steaks, and save money. If your supermarket is not helpful, here's a easy video I used. Note: I left more meat on the ribs to use as another meal of barbecue ribs. Two meals from one roast!
Grilled Prime Rib
Prep Time:25 min Inactive Prep Time:10 min Cook Time:30 min
Level:
Easy
Serves:
8 to 10 servings
Ingredients
Roast 10-12 lbs with ribs or 3 USDA Prime rib-eye steaks, each about 2 1/2 pounds and 1 3/4 to 2-inches thick
Salt and freshly ground black pepper
2 heads roasted garlic, cloves peeled
1/4 cup extra-virgin olive oil, divided
1/2 cup red wine, not cooking wine
3 sprigs rosemary (I grow my own)
2 lemons
Directions
Preheat the grill or broiler
Marinate steaks with one head of garlic, 8 tablespoons of of olive oil, and 1 sprig of rosemary overnight or longer.
Remove the steaks from the refrigerator and allow them to come to room temperature. Cooking Notes: The most important rule to remember is ROOM temperature meat and time to rest after you cook it
Season steaks generously on both sides with salt and pepper. Press the salt and pepper into the steaks. Set aside.
Make the garlic paste: Trim the stem ends off garlic cloves.
Place a small skillet over medium heat and add 4 tablespoons of the oil. Strip the leaves off 2 sprigs rosemary and chop to make 2 tablespoons. Add the rosemary to the oil and saute until the aromatic about 5-10 minutes, tossing occasionally with tongs.
Remove the skillet from the heat and add garlic to the oil.
When cooled, in a mortar or on a cutting board, mash the garlic into a paste. Mix the mashed garlic with the reserved oil and rosemary. You should have about 1/2 cup of paste.
Place the meat on a hot grill and cook until well browned on both sides, about 5 minutes on the first side and 3 minutes on the second side.
Cut 2 lemons in half and cut ends off. Brush with olive oil and season with salt and pepper. Place the lemons on the grill with the steaks and serve with the steak.
Smear 2 generous tablespoons of the paste over the first seared side of each steak. Place the steaks, paste side facing up, on the grill rack.
Finish cooking on the cool side of the grill, with the lid on or in the oven until done to your preference, 10 to 12 minutes for rare (remove when an instant-read thermometer registers 120 degrees F).
Remove the steaks from the grill and allow the steaks to rest on the rack for about 10 minutes. Cover and keep warm while resting.
Transfer the steaks to a cutting board. Cut each steak crosswise into 1-inch slices.
Pair with lobster claws, shrimp or snow crabs for surf & turf. Wine Notes: Cabernet Sauvignon
Rosemary: a woody, perennial herb with fragrant, evergreen, needle-like leaves and white, pink, purple, or blue flowers. It is a member of the mint family Lamiaceae. The Virgin Mary is said to have spread her blue cloak over a white-blossomed rosemary bush when she was resting, and the flowers turned blue. The shrub then became known as the 'Rose of Mary ("Rosemary". ANZAC Day Commemoration Committee (Qld) Incorporated. 1988.)
Rosemary has a very old reputation for improving memory and has been used as a symbol for remembrance during weddings, war commemorations and funerals in Europe and Australia. Rosemary contains a number of potentially biologically active compounds, including antioxidants carnosic acid and rosmarinic acid. Other bioactive compounds include camphor (up to 20% in dry rosemary leaves), caffeic acid, ursolic acid, betulinic acid, rosmaridiphenol and rosmanol. Rosemary antioxidants levels are closely related to soil moisture content (National Non-Food Crops Centre. NNFCC Project Factsheet: Assessment and Development of the Supply Chain to Deliver Rosemary Antioxidants to the Food and Pharmaceutical Industries (Defra), NF0609)
