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For the prime rib: Rub the prime rib with the spice rub, put in the refrigerate on a rack set over a baking sheet (uncovered) and let marinate for at least 4 hours and up to 8 hours. For the red wine steak sauce: Heat the oil in a medium saucepan over medium heat. Add the tomatoes, increase the heat to high and cook until softened, about 5 minutes. During the last hour of cooking (at about 110 degrees F), begin brushing with some of the red wine steak sauce and stop adding chips to the smoker. Zippy steak sauce from the one and only Bobby Flay. © 2020 Discovery or its subsidiaries and affiliates. To make the Red Wine sauce Bobby's recipe calls for a mixture of molasses, brown sugar, honey, chipotle and ancho chili powder and of course red wine. Remove the prime rib from the grill, brush with more of the red wine steak sauce and let rest, loosely covered with foil, for 20 minutes before slicing. Add the garlic and shallots and cook until soft, about 2 minutes. Remove all but 1 1/2 tablespoons of the fat in the skillet and return to high heat. Heat the oil in a skillet over high heat. Stir in the tomato paste, Worcestershire sauce and beef broth. Add the garlic and shallots and cook until soft, about 2 minutes. Add the tomatoes, increase the heat to high and cook until softened, about 5 minutes. Add a splash of red wine vinegar, and taste for salt and pepper. Add the wine, ketchup, 1/2 cup water, raisins, molasses, brown sugar, horseradish, Dijon mustard, Worcestershire, cayenne, allspice and salt and pepper to taste and cook for 10 minutes longer. All rights reserved. For the red wine steak sauce: Heat the oil in a medium saucepan over medium heat. Sprinkle well with salt and put the prime rib, fat-side up, on the grill grate. Variations. Stir in the half-and-half. Turn the fillets over and continue cooking for 4 to 5 minutes for medium-rare doneness. Sprinkle the fillets with salt and pepper on both sides. Bobby Flay's Smoked Prime Rib with Red Wine Steak ... Infamous Beef Wellington Of Gordon Ramsay, Rachael Ray: Sunday Spaghetti and Meatballs. Remove the prime rib from the refrigerator 30 minutes before cooking and let sit at room temperature. Remove the fillets to a plate. Add the wine, ketchup, 1/2 cup water, raisins, molasses, brow… Let cool to room temperature. https://www.certifiedangusbeef.com/recipes/recipedetail.aspx?id=464 It is the best red wine for steak sauce since because of its bold flavor. Buttermilk Fried Chicken with Cheesy Polenta Waffles. He gave this recipe out way back when he hosted The Main Ingredient on the Lifetime Channel in 1997. Place the fillets into the skillet and sear until golden brown. Prepare your grill using a kamada-style grill, kettle grill, bullet smoker or gas grill method for smoking. For the red wine steak sauce: Heat the oil in a medium saucepan over medium heat. Maintaining a temperature of about 250 degrees F (if using a kettle grill or bullet smoker, replenish fire with unlit coals, as needed, to maintain temperature; see manufacturer's instructions), cook until an instant-read thermometer inserted in the center reads 130 degrees F, between 3 1/2 to 4 hours. Transfer to a blender and blend until smooth. The topping is a hazelnut and honey butter. Red Wine Steak Sauce: For the prime rib: Rub the prime rib with the spice rub, put in the refrigerate on a rack set over a baking sheet (uncovered) and let marinate for at least 4 hours and up to 8 hours. Georgetown Cupcake's Red Velvet Cupcakes with Vani... One 4-rib prime rib roast (6 to 8 pounds), untrimmed, 1 cup Bobby Flay's Spice Rub for Pork and Beef, recipe follows, Kosher salt and freshly ground black pepper, Special equipment: Hickory wood chips, soaked in cold water for 2 hours, 2 tablespoons freshly ground black pepper. One 4-rib prime rib roast (6 to 8 pounds), untrimmed, 1 cup Bobby Flay's Spice Rub for Pork and Beef, recipe follows, Kosher salt and freshly ground black pepper, 2 tablespoons freshly ground black pepper, Sign up for the Recipe of the Day Newsletter Privacy Policy, Smoked Prime Rib with Red Wine Steak Sauce, Pan-Roasted Pork Tenderloin with Ancho Honey Glaze. Add fresh herbs during the last five minutes of cooking for more flavor- thyme, rosemary and oregano all work beautifully. Simmer for about 3 minutes until the broth is reduced to a sauce consistency. Tv show grill It reduced to a sauce consistency herbs during the last five of! The wine, ketchup, 1/2 cup water, raisins, molasses, brow… heat the in! The fillets over and continue cooking for 4 to 5 minutes work beautifully wine for steak:! Shallots and cook until softened, about 5 minutes for medium-rare doneness shallots and cook until soft, about minutes! 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