Grilled Rib Roast with Cherry-Tomato Salsa
Ingredients
- 1-rib prime rib roast (about 2 lb/1 kg)
- 2 tsp (10 mL) ancho chili powder
- 2 tsp (10 mL) ground coriander
- 1 tsp (5 mL) each ground cumin and salt
- 3 cloves garlic, pressed or minced
- 1 tbsp (15 mL) olive or vegetable oil
- Cherry-Tomato Salsa:
- 2 cups (500 mL) cherry tomatoes
- Half sweet or white onion
- 2 to 4 jalapeño peppers
- 1/3 cup (75 mL) finely chopped fresh coriander
- 4 tsp (20 mL) lime juice
- 1 tsp (5 mL) salt
Preparation
At 1/2-inch/1 cm intervals, diagonally score both sides of roast with series of cuts a scant 1/4-inch/5 mm deep. Stir together chili powder, coriander, cumin, salt, garlic and oil. Rub all over roast, pushing into cuts. Let stand for 30 minutes. (Make-ahead: Refrigerate for up to 1 day.)
Cherry-Tomato Salsa: Over high heat, grill tomatoes, onion and peppers until lightly charred; let cool. Skin and seed peppers, then finely chop tomatoes, onion and peppers; in bowl, stir together with coriander, lime juice and salt.
Grill roast over high heat, turning once, until desired doneness, about 10 minutes for rare. Let stand for 5 minutes. Slice off rib bone, then thinly slice meat against grain. Serve with Cherry-Tomato Salsa.
Makes 4 to 6 servings.
Newest Recipes
-
Pie Iron Chocolate "Cheesecake"
This campfire take on stuffed french toast improves on the plain bread traditionally used in pie... -
Chilled Carrot Soup
A simple way to enjoy all the fibre and sweetness of a carrot is in an easy soup, a cool refresher... -
Salmon Ceviche Towers
Citrus-juice acid cooks the proteins in raw seafood, similar to what heat does during the cooking... -
Spring Dandelion Fettuccine
Early dandelion greens have a pleasant bitterness that pairs well with other rich strong flavours,...