Food > Recipe Directory > Courses/Meal Type > Main Course > Grilled Rib Roast with Cherry-Tomato Salsa
Grilled Rib Roast with Cherry-Tomato Salsa Recipe
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.
- Serving(s)
- 4 to 6
| 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:
Source
Homemakers Magazine: May 2007
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