The Difference Between Grilling and BBQ

Kevin C.Grilling and Barbecue are sometimes thought of the same cooking method by most. Unless you are a pro on the patio or in the backyard, you may not know the difference. Have no worries, I am here to help a little with that and assist you with choosing the right meat for the right application. Continue reading “The Difference Between Grilling and BBQ”

Weekly Ad Recipe – Seasoned Standing Pork Rib Roast

Weekly Ad Recipe Seasoned Standing Pork Rib Roast

This is one of the best pork roasts I have ever served! The pork was tender and juicy. Then add the Four Brothers Montreal Steak Seasoning and you have outstanding flavor. Enjoy…I did!

Coborn’s Inc. Meat and Seafood Merchandiser

Seasoned Standing Pork Rib Roast
Serves: 8
  • One Standing Pork Rib Roast
  • Olive Oil
  • Four Brothers Montreal Steak Seasoning
  1. Preheat oven to 450 degrees.
  2. In a roasting pan place rack fat side up.
  3. Apply liberal amount of olive oil, rubbing it into the meat.
  4. Sprinkle with Four Brothers Montreal Steak Seasoning.
  5. Place pan in preheated oven for 15 minutes.
  6. After 15 minutes reduce heat to 325 and continue to roast for 1.5 to 2 hours or until internal temperature has reached 145 degrees.
  7. Remove the rack from the oven placing on a cutting board and allow to rest for 15 minutes before slicing the meat.
  8. This will allow all the juices to remain in the rack, rather than have them run out making the meat dry.
  9. Cut the rack along the bones, making even portions of the pork, and serve with your favorite sides.
Suggested Wine Pairing Shannon Ridge Wrangler Red


National Prime Rib Day

National Prime Rib Day - - Family, Friends & Food with Jayne

On Monday, April 27th it is National Prime Rib Day and this is a perfect day for me to have an excuse to prepare Prime Rib. On second thought I don’t ever have to have an excuse to make Prime Rib because every day is a perfect day to prepare Prime Rib.

It used to be the only time you prepared Prime Rib was on a major holiday and for a large group of family or friends because you had to purchase the entire roast.  Well things have changed because now you can purchase individual slices of Pre-cooked Prime Rib steaks right out of Coborn’s Full Service Meat Case and because it is pre-cooked all you have to do is warm it up.  This couldn’t get any easier.

National Prime Rib Day - www.cobornsblog.comTo prepare the Certified Hereford Beef Pre-cooked Prime Rib Steaks, grill the meat by first using cooking spray on the grates before turning on the grill and then pre-heat the grill.  Then place the Pre-cooked Prime Rib on the grates and then grill until heated through. If you decide to heat it in the oven make sure your oven is pre-heated to 350 degrees. Then place the steaks in a glass dish and add just a little Au jus to cover the bottom. Bake until heated through, approximately 10 minutes.

Now if you decide you want to prepare a full raw roast instead of individual steaks here are some tips to help you when purchasing and preparing a full Raw Certified Hereford Prime Rib Roast.

You’ll Need:

  • One Raw Certified Hereford Beef Prime Rib Roast, 3 to 7 ribs
    (estimate serving 2 people per rib)
  • Four Brothers Prime Rib Seasoning

Remove the beef roast from the refrigerator for about 1-1/2 hours before you start to cook it. Sprinkle with Prime Rib Seasoning all over it and let stand, loosely wrapped in the butcher paper. Roasts should be brought close to room temperature before they go into the oven, to ensure more even cooking.

Preheat oven to 450 degrees. Place the roast fat side up and rib bones down in a roasting pan. After browning the roast at 450 degrees in the oven for 15 minutes, reduce the oven temperature to 325 degrees. To figure out the total cooking time, allow 15-17 minutes per pound for medium rare which is 145 degrees. Check temperature of the roast using a meat thermometer 30 to 40 minutes before you expect the roast to be done. Once the roast has reached a temperature you want, remove it from the oven and place it on a carving board. Cover it with foil and let it rest for 30 minutes before carving. The internal temperature of the roast will continue to rise while the roast is resting. Cut away strings that were used to hold the roast to the rack of rib bones. Using a sharp carving knife, slice meat across the grain for serving, making the slices about ¼ to ½ inch thick.

Don’t forget to serve your Prime Rib with Au jus for an even beefier flavor and if your daring serve with horseradish.  Enjoy….I always do!

Coborn’s, Inc. Meat and Seafood Merchandiser

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