Shrikes Prime Rib With Whiskey Sauce Recipes

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).

Steps:

• Mix soy sauce, liquid smoke flavoring, kosher salt, 1 cup white sugar, black pepper, and garlic powder in a large nonstick skillet. Bring to a boil, reduce heat to low, and stir constantly until the mixture becomes thick and paste-like, 5 to 10 minutes. Remove from heat and let the mixture cool.
• Coat beef roast completely with rub paste and cover roast with plastic wrap. Place wrapped roast on a baking sheet and refrigerate 1 to 2 days to infuse flavor into the meat.
• Remove roast from refrigerator, unwrap, and let stand until meat reaches room temperature, about 2 hours.
• Preheat oven to 500 degrees F (260 degrees C).
• Cook roast in preheated oven for 10 minutes only; reduce oven heat to 250 degrees F (120 degrees C), leaving the oven door slightly open as the temperature drops, until oven temperature reaches about 300 degrees.
• Roast the meat until temperature reaches your desired degree of doneness, 2 to 3 hours. An instant-read meat thermometer inserted into the center of the roast reads 130 degrees F (54 degrees C) for rare, 140 degrees F (60 degrees C) for medium-rare, 150 degrees F (65 degrees C) for medium, or 160 degrees F (70 degrees C) for well done. Temperature will continue to rise as the meat rests.
• Let roast rest for 15 minutes to redistribute juices; scrape off the rub mixture.
• While meat is resting, heat 2 tablespoons butter with olive oil in a large skillet over medium heat. Cook and stir green onions in the hot oil and butter until browned, 10 to 15 minutes. Stir beef broth, bourbon whiskey, triple sec, 1/2 cup white sugar, and brown sugar into green onions, stirring to combine and dissolve sugars. Bring to a simmer, reduce heat to low, and cook until flavors have blended, about 5 minutes. Melt remaining 6 tablespoons butter into sauce and simmer until butter is smoothly incorporated into sauce.
• Shake cornstarch with water in a small lidded jar and whisk cornstarch mixture into sauce. Simmer until thickened, about 5 minutes. Serve sauce with meat.

Steps:

• Prepare 3/4 of the charcoal in smoker. Reserve the rest for keeping your heat at 225 to 250 degrees.
• Soak the wood chips in the water and bourbon.
• Rub roast with 5 dry seasonings and let it rest at room temperature until the smoker comes to heat.
• Place roast in smoker and close the lid.
• Toss a few handfulls of chips on the fire after about 10 minutes cooking time.
• Check roast's temperature every 50 minutes or so. (Using a remote thermometer with a lead is an even better idea. That way your heat will remain steady during your cooking time.).
• Keep close watch on the smoker's thermometer. Don't let the temp, vary more than 10 degrees up or down.
• Be sure to keep smoke flowing by adding chips as needed.
• It takes about 8 hours for the roast to reach an internal temperature of 140 to 145 degrees.
• Remove cooked roast from smoker and allow it to rest for 15 minutes.

Steps:

• Mix soy sauce, liquid smoke flavoring, kosher salt, 1 cup white sugar, black pepper, and garlic powder in a large nonstick skillet. Bring to a boil, reduce heat to low, and stir constantly until the mixture becomes thick and paste-like, 5 to 10 minutes. Remove from heat and let the mixture cool.
• Coat beef roast completely with rub paste and cover roast with plastic wrap. Place wrapped roast on a baking sheet and refrigerate 1 to 2 days to infuse flavor into the meat.
• Remove roast from refrigerator, unwrap, and let stand until meat reaches room temperature, about 2 hours.
• Preheat oven to 500 degrees F (260 degrees C).
• Cook roast in preheated oven for 10 minutes only; reduce oven heat to 250 degrees F (120 degrees C), leaving the oven door slightly open as the temperature drops, until oven temperature reaches about 300 degrees.
• Roast the meat until temperature reaches your desired degree of doneness, 2 to 3 hours. An instant-read meat thermometer inserted into the center of the roast reads 130 degrees F (54 degrees C) for rare, 140 degrees F (60 degrees C) for medium-rare, 150 degrees F (65 degrees C) for medium, or 160 degrees F (70 degrees C) for well done. Temperature will continue to rise as the meat rests.
• Let roast rest for 15 minutes to redistribute juices; scrape off the rub mixture.
• While meat is resting, heat 2 tablespoons butter with olive oil in a large skillet over medium heat. Cook and stir green onions in the hot oil and butter until browned, 10 to 15 minutes. Stir beef broth, bourbon whiskey, triple sec, 1/2 cup white sugar, and brown sugar into green onions, stirring to combine and dissolve sugars. Bring to a simmer, reduce heat to low, and cook until flavors have blended, about 5 minutes. Melt remaining 6 tablespoons butter into sauce and simmer until butter is smoothly incorporated into sauce.
• Shake cornstarch with water in a small lidded jar and whisk cornstarch mixture into sauce. Simmer until thickened, about 5 minutes. Serve sauce with meat.

Steps:

• Mix soy sauce, liquid smoke flavoring, kosher salt, 1 cup white sugar, black pepper, and garlic powder in a large nonstick skillet. Bring to a boil, reduce heat to low, and stir constantly until the mixture becomes thick and paste-like, 5 to 10 minutes. Remove from heat and let the mixture cool.
• Coat beef roast completely with rub paste and cover roast with plastic wrap. Place wrapped roast on a baking sheet and refrigerate 1 to 2 days to infuse flavor into the meat.
• Remove roast from refrigerator, unwrap, and let stand until meat reaches room temperature, about 2 hours.
• Preheat oven to 500 degrees F (260 degrees C).
• Cook roast in preheated oven for 10 minutes only; reduce oven heat to 250 degrees F (120 degrees C), leaving the oven door slightly open as the temperature drops, until oven temperature reaches about 300 degrees.
• Roast the meat until temperature reaches your desired degree of doneness, 2 to 3 hours. An instant-read meat thermometer inserted into the center of the roast reads 130 degrees F (54 degrees C) for rare, 140 degrees F (60 degrees C) for medium-rare, 150 degrees F (65 degrees C) for medium, or 160 degrees F (70 degrees C) for well done. Temperature will continue to rise as the meat rests.
• Let roast rest for 15 minutes to redistribute juices; scrape off the rub mixture.
• While meat is resting, heat 2 tablespoons butter with olive oil in a large skillet over medium heat. Cook and stir green onions in the hot oil and butter until browned, 10 to 15 minutes. Stir beef broth, bourbon whiskey, triple sec, 1/2 cup white sugar, and brown sugar into green onions, stirring to combine and dissolve sugars. Bring to a simmer, reduce heat to low, and cook until flavors have blended, about 5 minutes. Melt remaining 6 tablespoons butter into sauce and simmer until butter is smoothly incorporated into sauce.
• Shake cornstarch with water in a small lidded jar and whisk cornstarch mixture into sauce. Simmer until thickened, about 5 minutes. Serve sauce with meat.

Steps:

• Preheat oven to 300°F (150°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 chili 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 chili 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).

Steps:

• Let the rib roast stand at room temperature for 1 hour. In a small bowl knead together the rosemary, the salt, and 1/2 stick of the butter and rub the meat with the mixture. In a roasting pan roast the meat, ribs side down, in a preheated 500°F. oven for 30 minutes, reduce the heat to 350°F., and roast the meat for 1 3/4 to 2 hours more, or until a meat thermometer inserted in a fleshy section registers to 130°F. for medium-rare. Forty-five minutes before the roast is done add the onion and the bell pepper to the pan. During the last 40 minutes of roasting, in a bowl let the shiitake mushrooms soak in the water for 30 minutes, squeeze out the excess liquid, and reserve the soaking liquid in bowl. Discard the stems and slice the caps thin. Strain the reserved liquid through a fine sieve into another bowl. Transfer the roast to a heated platter, discarding the strings, transfer the onion and the bell pepper to paper towels to drain, and reserve them for the shiitake pan gravy. Let the roast stand for 20 to 30 minutes before carving.
• In a heavy skillet sauté the fresh mushrooms in the remaining 1 1/2 tablespoons butter over moderately high heat, stirring, for 1 minute, add the shiitake mushrooms, and sauté the mixture, stirring, for 1 minute. Add the broth and the reserved mushroom liquid and boil the liquid until it is reduced to about 2 1/2 cups. Skim all but 1 tablespoon of the fat from the pan juices in the roasting pan, add the reserved onion and bell pepper and the Sherry, and sauté the mixture over moderately high heat, scraping up the brown bits, for 1 minute. Boil the Sherry mixture until it is reduced by half, strain it through the fine sieve into the mushroom mixture, and bring the mixture to a boil. Stir the arrowroot mixture and add it to the gravy, stirring. Simmer the gravy, stirring, for 3 minutes, add salt and pepper to taste, and transfer the gravy to a heated sauceboat.
• Serve the roast with the pan gravy.

Steps:

• Whip the cream with a mixer.
• Gently fold in remaining ingredients.
• Chill.
• Serve.

Steps:

• Spice Rub: In a bowl, combine all the ingredients. Cut ribs into serving size portions and place on a baking sheet; brush with oil on both sides and sprinkle evenly with spice rub.
• Refrigerate if preparing ahead.
• Whisky Barbecue Sauce: In a small saucepan, whisk together all the ingredients. Bring to a boil; reduce heat and simmer, stirring occasionally for 10 minutes or until slightly thickened. (can be down ahead of time).
• Place ribs on preheated greased grill over medium low heat; grill for 20 - 25 minutes, turning ribs often until cooked thoroughly.
• Brush ribs generously on both sides with barecue sauce. Grill for about 20 minutes, turning often and brushing with sauce until nicely glazed and tender.

Steps:

• Mix soy sauce, liquid smoke flavoring, kosher salt, 1 cup white sugar, black pepper, and garlic powder in a large nonstick skillet. Bring to a boil, reduce heat to low, and stir constantly until the mixture becomes thick and paste-like, 5 to 10 minutes. Remove from heat and let the mixture cool.
• Coat beef roast completely with rub paste and cover roast with plastic wrap. Place wrapped roast on a baking sheet and refrigerate 1 to 2 days to infuse flavor into the meat.
• Remove roast from refrigerator, unwrap, and let stand until meat reaches room temperature, about 2 hours.
• Preheat oven to 500 degrees F (260 degrees C).
• Cook roast in preheated oven for 10 minutes only; reduce oven heat to 250 degrees F (120 degrees C), leaving the oven door slightly open as the temperature drops, until oven temperature reaches about 300 degrees.
• Roast the meat until temperature reaches your desired degree of doneness, 2 to 3 hours. An instant-read meat thermometer inserted into the center of the roast reads 130 degrees F (54 degrees C) for rare, 140 degrees F (60 degrees C) for medium-rare, 150 degrees F (65 degrees C) for medium, or 160 degrees F (70 degrees C) for well done. Temperature will continue to rise as the meat rests.
• Let roast rest for 15 minutes to redistribute juices; scrape off the rub mixture.
• While meat is resting, heat 2 tablespoons butter with olive oil in a large skillet over medium heat. Cook and stir green onions in the hot oil and butter until browned, 10 to 15 minutes. Stir beef broth, bourbon whiskey, triple sec, 1/2 cup white sugar, and brown sugar into green onions, stirring to combine and dissolve sugars. Bring to a simmer, reduce heat to low, and cook until flavors have blended, about 5 minutes. Melt remaining 6 tablespoons butter into sauce and simmer until butter is smoothly incorporated into sauce.
• Shake cornstarch with water in a small lidded jar and whisk cornstarch mixture into sauce. Simmer until thickened, about 5 minutes. Serve sauce with meat.