Peppered Beef Rib Roast with Mango Salsa
Cut: Rib or Ribeye Roast/Prime Rib
Preparation Time: 10 Minutes
Cook Time: 1-1/2 to 2-1/4 hours |
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Main Ingredients:
1-6 pound boneless beef rib roast
4 teaspoons coarsely ground pepper
2 tablespoons finely chopped shallots
1 teaspoon coarse salt
1teaspoon dried thyme, crushed
1 teaspoon dried basil, crushed
1 tablespoon olive oil
Mango Salsa:
1 mango, peeled, diced (1/2-inch cubes)
1/2 cup prepared salsa
1/4 cup minced red onion
2 tablespoons fresh lime juice
Directions:
- Combine pepper, shallots, salt, thyme and basil; set aside. Trim fat from roast. Brush with oil. Rub pepper mixture over surface of roast. Insert a meat thermometer into center of roast.
- For a charcoal grill, arrange medium coals around drip pan. Test for medium-low heat above pan. Place roast on grill rack over pan. Cover; grill until meat thermometer registers 135 degrees for medium-rare (1-1/2 to 1-3/4 hours) or 150 degrees for medium (1-3/4 to 2-1/4 hours). For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above, except place roast in roasting pan.
- Meanwhile, combine salsa ingredients in medium bowl; cover and refrigerate.
- Remove roast from grill. Cover with foil. Let stand for 15 minutes before carving. (The internal temperature will continue to rise 5 to 10 degrees during standing.) May be served on large romaine lettuce leaves or on a toasted bun. Serve with Mango Salsa.
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