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Prime Rib with Criolla Salsa
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
- 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.
- Heat the olive oil in a saucepan and pour over the vegetable mix.
- 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
- Crush the garlic with a pinch of salt using a mortar and pestle to make a paste.
- 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).
- Remove from fridge at least 1 hour before cooking to avoid heat shock.
- 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.
