Honey Barbecue Prime Rib Roast
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 236 |
| pro | 21 g |
| total fat | 11 g |
| sat. fat | 3 g |
| carb | 13 g |
| fibre | 0 |
| chol | 48 mg |
| sodium | 709 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 14 |
| vit A | 2 |
| vit C | 3 |
| folate | 4 |
A little glaze adds flavour and flair to the outside, but it's the inside that has the great taste of juicy beef.
Ingredients
- 1 1beef prime rib premium oven roast, about 2 lb (1 kg)
- 1 tsp 1tspvegetable oil
- 1 tsp 1tspsalt
- 1 tsp 1tsppepper Honey Barbecue Sauce:
- 1/3 cup 1/3cupketchup
- 3 tbsp 3tbspliquid honey
- 1 tbsp 1tbspvegetable oil
- 1 tbsp 1tbspsherry vinegar
- 1-1/2 tsp 1-1/2tspdry mustard
- 1/4 tsp 1/4tspsalt
- 1 pinch 1pinchcayenne pepper
Preparation
Honey barbecue Sauce: In saucepan, whisk together 1/3 cup (75 mL) water, ketchup, honey, oil, vinegar, mustard, salt and cayenne pepper. Bring to boil over medium-high heat; reduce heat and simmer, stirring occasionally, until consistency of corn syrup, about 5 minutes. (Make-ahead: Let cool; refrigerate in airtight container for up to 24 hours.)
Transfer half of the sauce to bowl; cover and reserve for serving. Brush roast with oil; sprinkle with salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning 3 times, until thermometer inserted in centre registers 140°F (60°C) for medium-rare, 40 minutes. Brush with remaining sauce; grill, turning once, until crusty, about 6 minutes.
Transfer to cutting board and tent with foil; let stand for 5 minutes before slicing thinly. Serve with reserved sauce.
Source : Get Grilling: Summer 2007
