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| General Category : Main Course |
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| Food Group : Meat-Beef, Vegetables |
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| Preparation Method : Grill |
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| Buy a thick-cut one-rib roast for this spectacular grill. |
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Ingredients
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1-rib prime rib roast (about 2 lb/1 kg) |
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2 tsp (10 mL) ancho chili powder |
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2 tsp (10 mL) ground coriander |
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1 tsp (5 mL) each ground cumin and salt |
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3 cloves garlic, pressed or minced |
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1 tbsp (15 mL) olive or vegetable oil |
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Cherry-Tomato Salsa: |
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2 cups (500 mL) cherry tomatoes |
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Half white or sweet onion |
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2 to 4 jalapeño peppers |
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1/3 cup (75 mL) finely chopped fresh coriander |
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4 tsp (20 mL) lime juice |
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1 tsp (5 mL) salt |
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Preparation
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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.
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Nutritional information
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Per each of 6 servings: about 207 cal, 22 g pro, 11 g total fat (4 g sat. fat), 6 g carb, 2 g fibre, 48 mg chol, 830 mg sodium. % RDI: 3% calcium, 18% iron, 7% vit A, 23% vit C, 10% folate.
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Source
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Homemakers Magazine: May 2007
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