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ARGENTINEAN-STYLE PRIME RIB -... from the Rincon de Buenos Aires Spring-summer/2002 INGREDIENTS Chimichurri Sauce • 10 Tbs. oregano • 5 Tbs. ground chile de arbol • 3 Tbs. garlic powder • 20 Tbs. corn oil • 10 Tbs. wine vinegar • 5 Tbs. cold water • Salt to taste PREPARATION 1. Choose a 12 lb.piece of prime rib. Rub sea salt all over the meat and cover it with a piece of cotton cloth. Leave in the refrigerator for about 48 hours. 2. After that period, remove the cloth and bake at med-high temperature for 45 min. Upon removing from the oven, the meat will be sealed on the outside and very red on the inside. The next step is to cut vertically between the bones, making steaks that weigh approximately 2 lb. 3. Finish cooking on the grill or frying pan (wood or charcoal are recommended) to each diner´s desired doneness. 4. This dish may be served with different condiments, the most appropriate being “Chimichurri Sauce” (Argentinean sauce made from oil, spices and herbs). 5. Mix all ingredients and let stand for at least an hour. Chef’s Tip: We recommend serving this dish with a lettuce, tomato and onion salad and a baked potato with a touch of butter. A good red wine is the perfect accompaniment for this savory dish.

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