Monday, February 9, 2009

Southwestern Rib Roast with Vegas Pudding from HOT FLASH

1 4 lb. beef rib roast
1 Tbls margarita salt
1 tsp coarse ground pepper
1 tsp dried cilantro

1. Place rib roast bone side down on roasting pan rack.
2. Mix spices in small bowl.

3. Slather roast on all sides with spice mixture. Cover with foil and allow to sit up to one hour for spices to sink in.
4. Bake in 325° oven for approximately 3 hours for medium, 160° on meat thermometer. When done, remove from oven and reserve 4 tablespoons of drippings. Increase oven temperature to 400°.

Vegas Pudding

4 tablespoons drippings
1/3 cup cornmeal
2 eggs
3/4 cup self-rising flour
1 cup milk

Place drippings in pie pan, coating sides. In bowl, beat two eggs with mixer for 1 minute. Add milk, beat to blend in. Add flour and cornmeal. Beat for 2 minutes. Pour batter over drippings. Bake 20-30 minutes, slice into wedges and serve immediately.

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