Prime Rib With Criolla Salsa

Prep Time
< 20 minutes
Cook Time
approx. 25 minutes
Servings
4
Ingredients:
    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
Instructions:
    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.
Beef