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The Boston Globe

Food & dining

sunday supper

Holiday prime rib becomes spicy beef tacos

Prime rib with roasted tomatoes.

Karoline Boehm Goodnick for The Boston Globe

Prime rib with roasted tomatoes.

Update the traditional prime rib for the holiday menu with a piquant, smoky spice rub. Score the meat lightly so the spices penetrate the roast. Once seasoned, roast the meat for several hours in a low oven (a longer cooking time at a lower temperature guarantees even cooking throughout and no gray outer ring). Oven-roasted tomatoes add color and freshness and provide a starting point for the next day’s salsa. Finish the plate with your favorite potatoes and horseradish sauce (a heaping spoonful of bottled horseradish mixed with black pepper and equal parts sour cream and mayo).

The second day tacos are carne asada, which typically refers to highly seasoned, grilled beef steak. The prime rib’s dry rub makes leftovers the perfect filling for these tortillas. Begin with a salsa made from roast tomatoes with peppers and onions. Sear slivers of meat over very high heat to mimic a charred grill crust. Pile warm corn tortillas with beef, salsa, radishes, scallions, and queso fresco. Holiday dinner will be grand, the following day’s slightly less spectacular, but very appealing.


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(Prime rib, tacos)

7-pound bone-in prime rib roast

1 cup crumbled queso fresco

18 small (8-inches) corn tortillas

6 medium tomatoes

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1 red onion

½ poblano pepper

1 small jalapeno or other

hot chile pepper

4 radishes

3 large scallions

½ bunch fresh cilantro

Few sprigs fresh oregano

2 cloves garlic

2 limes

Salt and pepper

2 tablespoons olive oil

1 tablespoon canola oil

1 tablespoon paprika

1 tablespoon chili powder

1 teaspoon ground cumin

Karoline Boehm Goodnick can be reached at

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