Wood-Grilled Rib Roast with Chimichurri and Salsa Criolla Recipe
Is there anything more impressive than a whole boneless rib roast? How about a whole boneless rib roast roasted gaucho-style over a smoky oak fire.
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Ingredients
- One 5- to 6-pound boneless rib roast
- Sea salt
- freshly ground black pepper
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- Chimichurri, for serving
- Salsa Criolla, for serving
- Extra virgin olive oil
- 1/2 cup bourbon for flambeing
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