Best Shrikes Prime Rib With Whiskey Sauce Recipes

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SCOTT HIBB'S AMAZING WHISKY GRILLED BABY BACK RIBS



Scott Hibb's Amazing Whisky Grilled Baby Back Ribs image

Man, when your guests bite into these at the Memorial Day cookout, they'll savor meat so tender and juicy that it slides right off the bone and gets you the respect you deserve! I have found that the major restaurant chains who make this awesome dish pre-cook their ribs SLOWLY before the quick grilling process.

Provided by Scott David Hibbard

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Baby Back Ribs

Time 3h

Yield 4

Number Of Ingredients 20

2 (2 pound) slabs baby back pork ribs
coarsely ground black pepper
1 tablespoon ground red chile pepper
2 ¼ tablespoons vegetable oil
½ cup minced onion
1 ½ cups water
½ cup tomato paste
½ cup white vinegar
½ cup brown sugar
2 ½ tablespoons honey
2 tablespoons Worcestershire sauce
2 teaspoons salt
¼ teaspoon coarsely ground black pepper
1 ¼ teaspoons liquid smoke flavoring
2 teaspoons whiskey
2 teaspoons garlic powder
¼ teaspoon paprika
½ teaspoon onion powder
1 tablespoon dark molasses
½ tablespoon ground red chile pepper

Steps:

  • Preheat oven to 300 degree F (150 degrees C).
  • Cut each full rack of ribs in half, so that you have 4 half racks. Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chile pepper over meat. Wrap each half rack in aluminum foil. Bake for 2 1/2 hours.
  • Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir the onions in oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chile pepper. Bring mixture to a boil, then reduce heat. Simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat, and set sauce aside.
  • Preheat an outdoor grill for high heat.
  • Remove the ribs from the oven, and let stand 10 minutes. Remove the racks from the foil, and place on the grill. Grill the ribs for 3 to 4 minutes on each side. Brush sauce on the ribs while they're grilling, just before you serve them (adding it too early will burn it).

Nutrition Facts : Calories 1028.8 calories, Carbohydrate 52.8 g, Cholesterol 234.2 mg, Fat 68 g, Fiber 2 g, Protein 50.2 g, SaturatedFat 23.3 g, Sodium 1719.5 mg, Sugar 46.4 g

WHISKEY CREAM SAUCE



Whiskey Cream Sauce image

Provided by Ree Drummond : Food Network

Categories     condiment

Time 25m

Yield 2 servings

Number Of Ingredients 7

4 tablespoons butter
1/2 cup diced onions
1/2 cup whiskey
1/2 cup beef stock or broth
Dash of salt
Freshly ground black pepper
1/4 to 1/2 cup heavy cream

Steps:

  • Cook the onions in the 3 tablespoons butter in a skillet over medium heat for a few minutes. When the onions are brown, turn off the burner temporarily so you won't ignite your kitchen. Or yourself.
  • Pour in the whiskey. As soon as it evaporates, turn the burner on medium-high heat and pour in the beef stock. Add salt and freshly ground black pepper to taste, then allow the mixture to bubble up and reduce by half.
  • Whisk in the remaining tablespoon of butter, then reduce the heat to low. Whisk in 1/4 cup to 1/2 cup cream, according to your taste. Allow the sauce to simmer and thicken for a few minutes.
  • Serve with beef, baby!

PRIME RIB



Prime Rib image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 4h

Yield 6 servings

Number Of Ingredients 7

1 4-bone prime rib, bones and excess fat removed and reserved
4 teaspoons kosher salt
Freshly ground black pepper
4 sprigs fresh rosemary
4 cloves garlic, unpeeled, smashed
4 ounces arugula (optional)
2 teaspoons extra-virgin olive oil (optional)

Steps:

  • Liberally season the prime rib with the salt and some pepper and refrigerate overnight.
  • An hour before cooking, remove the roast from the refrigerator to allow it to come to room temperature.
  • Meanwhile, preheat the oven to 400 degrees F.
  • Put the reserved ribs in a roasting pan bowed-side up (the ribs will be acting as the roasting rack). Scatter any fat and meat trimmings in the pan around the bones. Roast the bones and trimmings for about 30 minutes, or until the fat starts to render.
  • Remove the pan from the oven, put the rosemary sprigs on top of the bones, then top with the prime rib. Put the smashed garlic in the bottom of the pan with the trimmings. Baste the beef with the fat drippings and return the pan to the oven.
  • Cook for 30 minutes and then baste the roast again.
  • Reduce the heat to 350 degrees F and cook until the meat is medium rare (an internal temperature of 125 degrees F to 130 degrees F), about 1 hour, 15 minutes, basting the roast every 30 minutes until it is done. Keep in mind that the roast will continue to cook while resting.
  • Remove the roast from the oven and put it on a cutting board to rest, uncovered, for 20 minutes. Slice the prime rib to the desired thickness and garnish with the arugula and olive oil.

THE BEST PRIME RIB



The Best Prime Rib image

For our Sunday roast, we went with a foolproof reverse sear method - cooking the roast low and slow then finishing with an incredibly high heat - to get a juicy, perfectly medium-rare roast from edge to edge. The low heat dries the surface which allows the high heat to crisp it up nicely. And a long cooking time with a low, gentle heat avoids the gray band of overcooked meat that usually happens when you sear first.

Provided by Food Network Kitchen

Categories     main-dish

Time 10h

Yield 6 to 8 servings

Number Of Ingredients 4

One 3-rib standing rib roast (7 to 8 pounds)
2 cloves garlic, thinly sliced
1/4 cup kosher salt
2 tablespoons black or tricolor peppercorns, coarsely ground

Steps:

  • Pat the skin of the roast completely dry and place on a cutting board, fat-side up. Use a paring knife to make small slits all over the fat, and then stud the meat with the garlic slices. Sprinkle all over with the salt and pepper, wrap tightly with plastic wrap and refrigerate for 4 hours and up to overnight.
  • Preheat the oven to 250 degrees F. Unwrap the roast and place fat-side up on a rack set in a roasting pan.
  • Roast the meat until an instant-read thermometer inserted into the center of the meat registers 120 degrees F, about 4 hours. Remove from the oven and let sit for 1 hour. The temperature will continue to rise another 10 to 14 degrees as it sits.
  • Turn the oven to 500 degrees F. Place the roast back in the oven and bake until the fatty skin starts to crisp up and turn golden brown, 10 to 15 minutes. Let rest another 30 minutes before transferring to a cutting board for slicing.

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