Remove the prime rib from the refrigerator 30 minutes before cooking and let sit at room temperature. Variations. Add the wine, ketchup, 1/2 cup water, raisins, molasses, brown sugar, horseradish, Dijon mustard, Worcestershire, cayenne, allspice and salt and pepper to taste and cook for 10 minutes longer. Add the wine, ketchup, 1/2 cup water, raisins, molasses, brow… All rights reserved. Bobby Flay's Smoked Prime Rib with Red Wine Steak ... Infamous Beef Wellington Of Gordon Ramsay, Rachael Ray: Sunday Spaghetti and Meatballs. For the red wine steak sauce: Heat the oil in a medium saucepan over medium heat. Add the garlic and shallots and cook until soft, about 2 minutes. Remove all but 1 1/2 tablespoons of the fat in the skillet and return to high heat. For the prime rib: Rub the prime rib with the spice rub, put in the refrigerate on a rack set over a baking sheet (uncovered) and let marinate for at least 4 hours and up to 8 hours. https://www.certifiedangusbeef.com/recipes/recipedetail.aspx?id=464 For the red wine steak sauce: Heat the oil in a medium saucepan over medium heat. During the last hour of cooking (at about 110 degrees F), begin brushing with some of the red wine steak sauce and stop adding chips to the smoker. Add the tomatoes, increase the heat to high and cook until softened, about 5 minutes. Remove the prime rib from the grill, brush with more of the red wine steak sauce and let rest, loosely covered with foil, for 20 minutes before slicing. Red Wine Steak Sauce: For the prime rib: Rub the prime rib with the spice rub, put in the refrigerate on a rack set over a baking sheet (uncovered) and let marinate for at least 4 hours and up to 8 hours. Add the garlic and shallots and cook until soft, about 2 minutes. It is the best red wine for steak sauce since because of its bold flavor. It is grilled salmon with a Red Wine Barbecue sauce and dried cherries. I saw this recipe on Bobby Flay's TV show Grill It! Turn the fillets over and continue cooking for 4 to 5 minutes for medium-rare doneness. Add fresh herbs during the last five minutes of cooking for more flavor- thyme, rosemary and oregano all work beautifully. Add a splash of red wine vinegar, and taste for salt and pepper. Stir in the tomato paste, Worcestershire sauce and beef broth. Buttermilk Fried Chicken with Cheesy Polenta Waffles. For the red wine steak sauce: Heat the oil in a medium saucepan over medium heat. Prepare your grill using a kamada-style grill, kettle grill, bullet smoker or gas grill method for smoking. Zippy steak sauce from the one and only Bobby Flay. Remove the fillets to a plate. To make the Red Wine sauce Bobby's recipe calls for a mixture of molasses, brown sugar, honey, chipotle and ancho chili powder and of course red wine. It is a fragrant and easy-to-drink wine that will go perfect with your steak dinner! Heat the oil in a skillet over high heat. Stir in the half-and-half. Transfer to a blender and blend until smooth. The topping is a hazelnut and honey butter. Let cool to room temperature. © 2020 Discovery or its subsidiaries and affiliates. Georgetown Cupcake's Red Velvet Cupcakes with Vani... One 4-rib prime rib roast (6 to 8 pounds), untrimmed, 1 cup Bobby Flay's Spice Rub for Pork and Beef, recipe follows, Kosher salt and freshly ground black pepper, Special equipment: Hickory wood chips, soaked in cold water for 2 hours, 2 tablespoons freshly ground black pepper. Sprinkle well with salt and put the prime rib, fat-side up, on the grill grate. Add the tomatoes, increase the heat to high and cook until softened, about 5 minutes. Place the fillets into the skillet and sear until golden brown. Simmer for about 3 minutes until the broth is reduced to a sauce consistency. Sprinkle the fillets with salt and pepper on both sides. One 4-rib prime rib roast (6 to 8 pounds), untrimmed, 1 cup Bobby Flay's Spice Rub for Pork and Beef, recipe follows, Kosher salt and freshly ground black pepper, 2 tablespoons freshly ground black pepper, Sign up for the Recipe of the Day Newsletter Privacy Policy, Smoked Prime Rib with Red Wine Steak Sauce, Pan-Roasted Pork Tenderloin with Ancho Honey Glaze. Maintaining a temperature of about 250 degrees F (if using a kettle grill or bullet smoker, replenish fire with unlit coals, as needed, to maintain temperature; see manufacturer's instructions), cook until an instant-read thermometer inserted in the center reads 130 degrees F, between 3 1/2 to 4 hours. He gave this recipe out way back when he hosted The Main Ingredient on the Lifetime Channel in 1997. 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