Honey Garlic Rib Eye Roast

Author: Canadian Living

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.”

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: June 2006

Ingredients

  • 2 lbs prime rib premium oven roasts
  • 1 teaspoon vegetable oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
Honey Garlic Sauce:
  • 1/3 cup ketchup
  • 3 tablespoons liquid honey
  • 1 tablespoon vegetable oil
  • 1 tablespoon sherry vinegar
  • 1 1/2 teaspoon dry mustard
  • 1/4 teaspoon salt
  • 1 pinch cayenne pepper

Method

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.

Nutritional facts Per serving: about

  • Sodium 709 mg
  • Protein 21 g
  • Calories 236.0
  • Total fat 11 g
  • Cholesterol 48 mg
  • Saturated fat 3 g
  • Total carbohydrate 13 g

%RDI

  • Iron 14.0
  • Fibre 0.0
  • Folate 4.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Honey Garlic Rib Eye Roast

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