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Santa Maria Roast Beef Recipe

Santa Maria Roast Beef Recipe photo by Taste of Home

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A simple dry rub is enough to turn roast beef into a real crowd pleaser. The slightly spicy meat is scrumptious the first and second time around, piled on top of fresh crusty bread. —Allison Ector, Ardmore, Pennsylvania

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Santa Maria Roast Beef Recipe

Prep: 20 min. + marinating Grill: 1 hour + standing

Yield: 6 Servings

20 60 80

Ingredients

4 tablespoons paprika
3 tablespoons brown sugar
2 tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon white pepper
1 tablespoon celery salt
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon pepper
2 teaspoons cayenne pepper
1 teaspoon ground mustard
1 beef tri-tip roast or beef sirloin tip roast (2 to 3 pounds)
2 cups soaked hickory wood chips or chunks
2 tablespoons canola oil

Directions

Combine the first 11 ingredients; rub desired amount over roast. Wrap in plastic wrap and refrigerate overnight. Store leftover dry rub in an airtight container for up to 6 months.
Remove roast from the refrigerator 1 hour before grilling. Prepare grill for indirect heat, using a drip pan. Add wood chips according to manufacturer’s directions.
Unwrap roast and brush with oil; place over drip pan. Grill, covered, over medium-low indirect heat for 1 to 1-1/2 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10-15 minutes before slicing. Yield: 6 servings.

Nutritional Facts 5 ounces cooked beef equals 294 calories, 16 g fat (4 g saturated fat), 91 mg cholesterol, 324 mg sodium, 5 g carbohydrate, 1 g fiber, 32 g protein.

Originally published as Santa Maria Roast Beef in Country Woman February/March 2009, p19

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Santa Maria Roast Beef

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Reviewed on Dec. 22, 2011 by daysoff

Every year we buy 2 rib eye roasts for a family get together. I have tried many rubs over many years. Finally; this this is the best. I followed the directions for prime rib cooking. If you like a slightly Southwest flavor then this is without a doubt the recipe to use, it will become a doover in my recipe box.

Daysoff