Honey Garlic Rib Eye Roast
24 people added this to their Recipe Box
This recipe makes 6 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 |
Myron Turner of the Queen Street Meat Market in Charlottetown likes to barbecue large cuts just brushed with glaze: “You add crusty flavour on the outside for flair but get the great taste of juicy beef on the inside.”
Ingredients
- 2 lb prime rib premium oven roasts
- 1 tsp vegetable oil
- 1 tsp salt
- 1 tsp pepper
- Honey Garlic Sauce:
- 1/3 cup ketchup
- 3 tbsp liquid honey
- 1 tbsp vegetable oil
- 1 tbsp sherry vinegar
- 1-1/2 tsp dry mustard
- 1/4 tsp salt
- 1 pinch cayenne pepper
Preparation
Honey Garlic Sauce: In saucepan, whisk together 1/3 cup (75 mL) water, ketchup, honey, oil, vinegar, mustard, salt and cayenne. 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 into centre registers 145°F (63°C) for medium-rare, 40 minutes. Brush with remaining sauce; grill, turning once, until slightly crusty, about 6 minutes.
Transfer to cutting board; tent with foil and let stand for 5 minutes before slicing thinly. Serve with reserved sauce.
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 into centre registers 145°F (63°C) for medium-rare, 40 minutes. Brush with remaining sauce; grill, turning once, until slightly crusty, about 6 minutes.
Transfer to cutting board; tent with foil and let stand for 5 minutes before slicing thinly. Serve with reserved sauce.
Source : Canadian Living Magazine: June 2006
- Keywords : Main Course; Steak; Grill/Barbecue; Honey;
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