Spaniards, like Canadians, love to indulge in large pieces of juicy, simply prepared grilled beef brought to the table to slice and serve family style. You may have to ask the butcher for a one-rib roast about 2 inches (5 cm) thick. Season with sea salt.
- Portion size 8 servings
- Credits : Canadian Living Magazine: June 2005
- 2 1/2 lbs one-rib prime rib premium oven roast
- 2 cloves garlic
- 1/2 teaspoon pepper
- 2 teaspoons extra-virgin olive oil
- 1/2 teaspoon salt
Using sharp knife and cutting about 1/8 inch (3 mm) deep, score top and bottom of beef in crisscross pattern. Place on plate.
Press 1 of the garlic cloves through garlic press directly onto beef. Sprinkle beef with half of the pepper. Rub over surface and into cuts. Rub with half of the oil. Turn beef and repeat. Cover and let stand at room temperature for about 1 hour, turning once. (Make-ahead: Refrigerate for up to 8 hours.)
Place beef on greased grill over medium heat. Close lid and grill, turning once, until thermometer inserted in centre reads 145°F (63°C) for medium, about 28 minutes.
Place beef on carving board and tent with foil; let rest for 10 minutes. (Internal temperature will increase about 5°F to 150°F/65°C for medium, as the roast rests.) Sprinkle beef with salt.
To carve beef, slice off bone to serve alongside meat; slice meat thinly on the diagonal.
Nutritional facts <b>Per each of 8 servings:</b> about
- Sodium 145 mg
- Protein 19 g
- Calories 160.0
- Total fat 8 g
- Cholesterol 45 mg
- Saturated fat 3 g
- Total carbohydrate trace
- Iron 11.0
- Folate 2.0
- Calcium 1.0