› Budget Menu & Dirt Cheap Recipes › Camping & Outdoor Recipes › Rib Roast with Grilled Pineapple Poblano Salsa
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September 7, 2009 at 3:47 pm #275954
mos
unless you’re mad of money, this is one of those meals that you have to save for…you know…like a special occasion? anniversary? birthday?
holiday?
Rib Roast with Grilled Pineapple Poblano Salsa
1 tbs each salt, paprika, and pepper
6 to 7 lb rib roast, trimmed of extra fat
1 poblano chile (or bell pepper)
1 pineapple, pleeled, sliced into 1/2-inch rings
1/4 cup vegetable oil
1 tbs parsley
2 tbs lemon juice
1 tsp mint
6 cherry tomatoes, cut into quarters
1 green onion, minced
1 tsp salt
In small bowl, mix salt, paprika and pepper.Set roasting pan with rib roast on gas grill directly over high heat or on charcoal grill 4 to 6 inches directly over high-heat coals. Cover. Grill about 1 1/2 hours or until meat thermometer inserted from top about halfway into roast’s thickest part registers 120°.
Remove from grill. Unwrap roast — be careful of hot fat in packet. discard pan, foil, and rendered fat.
Cover. Grill 5 minutes. Turn onto side.
Grill 2 minutes. Turn onto opposite side. Grill 2 additional minutes.
finally, turn roast on top. Grill 1 minute or just until charred. Transfer to carving board.
Let rest 5 minutes. For salsa: place poblano chile on grill grate directly over high heat. Cook, turning often with tongs, 5 minutes or until charred.
Peel off blackened skin. core and seed. Chop poblano finely.
Place in medium bowl. Brush pineapple rings with oil. Grill directly over high heat, turning once, about 6 minutes or until lightly browned.
Add to bowl with poblano. Mix in parsley, lemon juice, mint, tomatoes, green onion and salt. Toss well.
Serve worm or at room temperature. Salsa can be prepared ahead. Store, covered, in refrigerator up to 2 days.
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› Budget Menu & Dirt Cheap Recipes › Camping & Outdoor Recipes › Rib Roast with Grilled Pineapple Poblano Salsa