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Old 11-12-2014, 03:21 AM   #1
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How best to oven grill my prime ribs of beef?

Hi,

I'm planning a dinner for 8 on Friday and have bought three beautiful aged ribs of beef.

I should explain that this is a wine dinner so any cooking must not overwhelm some fine old Bordeaux.

I only have a standard oven grill to work with and it will not be possible to barbecue.

Any tips would be much appreciated.

Would the beef gain much from being marinaded? If so, in what and for how long?
I am tempted to use a mallet to pound some crushed peppercorns into the meat. Does this seem like a good idea to you?

I was also thinking of making a sauce with ceps. Or is the beef on its own the best thing in your opinion?

Best regards,
Alex R.

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Old 11-12-2014, 08:52 AM   #2
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What is an oven grill?

If it's good aged beef don't mess with a marinade or pepper. Plus the pepper will overpower the wine.
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Old 11-12-2014, 09:07 AM   #3
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Jenny,

When I speak of an oven grill, I'm referring to a heating element on the inside of a normal kitchen stove. Nothing fancy whatsoever.

Best regards,
Alex R.
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Old 11-12-2014, 09:53 AM   #4
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If you hit your prime rib with a mallet or marinate it we will take it away from you.

There are instructions floating about for cooking prime rib by roasting it at high heat then letting it sit in the oven after turning it off. It is so many minutes for so many pounds.
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Old 11-12-2014, 10:16 AM   #5
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I neglected to say that this is not a roast consisting of several ribs.

I have three very thick individual ribs.

Am I better off putting them under the grill in the oven or roasting them at high temperature ???

Alex R.
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Old 11-12-2014, 11:57 AM   #6
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Quote:
Originally Posted by AlexR View Post
I neglected to say that this is not a roast consisting of several ribs.

I have three very thick individual ribs.

Am I better off putting them under the grill in the oven or roasting them at high temperature ???

Alex R.
Under the heating element. Unless they are to thick.
How in the world did you end up with sliced prime rib? (separated ribs) A whole rib roast would have been better.
What you have now are three large bone in rib eye steaks and they should be treated as such.
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Old 11-12-2014, 01:06 PM   #7
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RollBones is correct, it seems you have three bone in rib eye steaks to serve 8 people. If they were not cut apart, a three bone rib roast would feed 6 people, allowing two slices per rib. You would need another one for my table of 8 people.
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Old 11-12-2014, 01:11 PM   #8
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Just to clarify, is this what you are referring to:


If so, then I agree with Roll_Bones. Just broil it under the heating element - but be careful not to overcook it, as it will turn into a piece of leather. Seasoning should be very simple. I only rub it with a little oil, and then sprinkle liberally with salt and pepper.

Regarding your questions of what to serve with it, ceps (mushrooms) is a good choice and will certainly compliment the wine.
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Old 11-12-2014, 04:54 PM   #9
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Steve,

Yes, that is exactly what I am talking about (côte de boeuf in French).

What is the difference between grilling and broiling, please?

All the best,
Alex R.
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Old 11-12-2014, 04:59 PM   #10
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How best to oven grill my prime ribs of beef?

Here in the US, we mostly grill outside, usually over charcoal or gas, on a free-standing unit. The heat comes from the bottom. Our inside ovens have a heating element, called a broiler, at the top inside of the oven, that heats to high temperature, and that can produce results similar to, though not the same as, outside grilling.
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