Prime rib of beef with salty caramel sauce
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Charcoal, Dutch Oven
Ingredients
• 1 prime rib (approx. 1 ½ kg)
For the rub:
• 4 tbsp smoked paprika powder
• 1 tbsp chili powder
• ½ tbsp ground pepper
• ½ tbsp salt
• 2 tablespoons oil
For the sauce:
• 4 tablespoons brown sugar
• 2 ½ tbsp liquid honey
• 50g butter
• 1 beef stock cube, crumbled
• 50 ml water
There's more for DO fans in the shop!
preparation
➊ Mix the ingredients for the rub and stir in the oil. Then rub the meat all over with it.
➋ Place a whole ring of briquettes underneath the pot and half a ring on the lid in the Dutch oven and preheat. Place the meat in the pot with the rib side down and close the lid.
➌ As soon as a core temperature of 50 °C is reached, heat a pan with 7 briquettes and prepare the sauce. To do this, pour the water and sugar into the pan and dissolve it. Add the stock cube pieces, stir everything well and simmer gently so that the water evaporates and the sugar begins to caramelize.
➍ Now add the butter and continue to simmer until the sauce has a nice syrupy consistency. Brush the meat with it and repeat after 10 minutes. Then remove the Dutch oven from the heat and let the meat rest for 10 minutes. Before serving, briefly crust the meat on all sides at high heat (if available with a steak burner, sizzle zone or similar).
Recipe by Andrea and Rick Snijder
This time, Dutch Dutch oven experts Andrea and Rick Snijder from the “Vuur en Rook Dutch Oven en BBQ-Team” have set their sights on large roasts for FIRE&FOOD. Their recipes guarantee delicious results and, of course, the two of them share useful tricks with us to make roasting and cooking in the Dutch oven simply fun.
Recipe from FIRE&FOOD Magazine 02/2017
