Prime Rib with Criolla Salsa
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Serves 4
Preparation time: 20 minutes
Cooking time: approx. 25 minutes
Difficulty: *

Criolla Salsa
  • 1 spring onion
  • 1 garlic clove
  • 1 red bell pepper
  • ½ green bell pepper  
  • 2 small tomatoes 
  • 5 tbsp olive oil
  • 2 tbsp sherry vinegar
  • 1 tbsp chopped coriander

Prime Rib
  • 1kg of prime rib 
  • 1 garlic clove
  • 1 tbsp thyme
  • ½ tbsp chili powder
  • ½ tsp black pepper
  • 1 tsp brown sugar
  • ½ tsp salt

Criolla Salsa
  1. Remove the seeds and the bitter white innards from the peppers. Finely dice the peppers and onions. Add the finely chopped garlic. Combine the vegetables in a large bowl and season with salt and pepper. 
  2. Heat the olive oil in a saucepan and pour over the vegetable mix.
  3. Peel the tomatoes and cut them into small cubes. Once the oil has cooled, add the tomatoes and season again. Add a splash of vinegar before covering with plastic foil and placing in a bowl in the refrigerator for several hours to combine the flavours. Add the coriander just before serving.
Prime Rib
  1. Crush the garlic with a pinch of salt using a mortar and pestle to make a paste.
  2. Add the remaining herbs and spices to the garlic paste. Place the prime rib in a deep dish and baste it with the garlic paste. Cover with plastic foil and refrigerate for at least 2 hours (or overnight if you’re not short of time). 
  3. Remove from fridge at least 1 hour before cooking to avoid heat shock.
  4. Heat the barbeque and brown the meat for a few minutes on both sides. Reduce the heat, continue to cook until desired temperature is reached (about 7 minutes either side for a rare steak). Let the prime rib rest for a few minutes before serving. Serve with criolla salsa.
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