Grilled Rib Roast with Cherry-Tomato Salsa

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By: Andrew Chase

Buy a thick-cut one-rib roast for this spectacular grill.

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.

Serving(s): 4 to 6

Nutritional Information
Per each of 6 servings: about
Calories	207
Protein	22 g
Fat (total)	11 g
Sat. Fat	4 g
Carbohydrate	6 g
Fibre	2 g
Cholesterol	48 mg
Sodium	830 mg
Calcium	3 % RDI
Iron	18 % RDI
Vitamin A	7 % RDI
Vitamin C	23 % RDI
Folate	10 % RDI

Also in this menu:

6 grilling recipes

Source

Homemakers Magazine: May 2007

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