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Beef
Beef
Beef
Prime Rib
Serves: 4-6
1 (5-pound) prime rib
Montreal seasoning
Olive oil
Directions:
1. Let meat sit at room temperature for
30 minutes.
2. Coat prime rib with olive oil and rub
with seasoning, coating all sides.
3. Place prime rib on 1-inch rack and
cook at 350°F for about 50 minutes
per side.
Tips: Cook your prime rib to your
specific preference by following the
guidelines below.:
15 minutes per pound for rare
17 minutes per pound for medium-rare
19 minutes per pound for medium
21 minutes per pound for well done
Don't forget to flip the meat over
halfway through the cooking time.
French Prime Rib
Serves: 6
1 (5-pound) rib roast
1 teaspoon salt
½ teaspoon pepper
½ cup basil, chopped
½ cup parsley, chopped
1 teaspoon fresh thyme, chopped
3 garlic cloves, minced
¼ cup Dijon mustard
2 ounces toasted breadcrumbs
Directions:
1. Combine herbs and garlic in bowl
and mix well; set aside.
2. Season rib roast with salt and pepper.
3. Smother roast in herb mixture and
Dijon mustard.
4. Coat roast in breadcrumbs.
5. Place roast on 1-inch rack and cook
at 350°F for 1 hour per side.
6. Remove roast from Oven and let rest
before serving.
Tip: Cook until roast has internal
temperature of 125°F.
Tip: For a crispy crust, sear the roast
on the cooktop before cooking in the
NuWave Oven.
Jerk-Rubbed Beef Tenderloin
Serves: 4-6
8 green onions, coarsely chopped
1 habanero or Scotch bonnet pepper,
coarsely chopped
1 (4-inch) piece fresh ginger, peeled and
coarsely chopped
Zest and juice of 1 orange
½ cup canola oil
Salt and freshly ground black pepper to
taste
1 (2-pound) center-cut beef tenderloin,
trimmed
Directions:
1. Place green onions, habanero,
ginger, orange zest, orange juice,
canola oil and some salt and
pepper in food processor and blend
until smooth.
2. Pour marinade into large re-sealable
plastic bag, add tenderloin and
seal.
3. Ensure tenderloin is completely
covered with marinade and
refrigerate for 4 hours, or overnight.
4. Remove tenderloin from refrigerator
30 minutes before cooking.
5. Place tenderloin directly on 3-inch
rack and season with salt and
pepper.
6. Cook at 350°F for 12-14 minutes per
side.
7. Transfer tenderloin to cutting board
and rest for 10 minutes before
slicing.
Tip: Cook the tenderloin for 12-14
minutes per side for a 2-4 pound
tenderloin, flipping halfway through.
Adjust your time as necessary
depending on the size of the tenderloin.
Korean-Style Grilled
Flank Steak
Serves: 4
¼ cup soy sauce
2 tablespoons rice wine vinegar
1 tablespoon ginger, peeled & grated
1 tablespoon garlic cloves, minced
2 teaspoons Sriracha sauce
2 teaspoons brown sugar
1½ teaspoons sesame oil
1-1½ pounds flank steak, thinly sliced
2 tablespoons sesame seeds, toasted
Scallions, thinly sliced (optional)
Directions:
1. Whisk together soy sauce, rice
wine vinegar, ginger, garlic, Sriracha
sauce, brown sugar, and sesame oil
in container.
2. Add flank steak to container
and marinate for at least 1 hour or
overnight in container.
3. Place flank steak on 3-inch rack and
cook at 350°F for 4-6 minutes per
side.
4. Transfer to cutting board and allow
steak to rest for several minutes
before slicing.
5. Garnish with scallions and toasted
sesame seeds.
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