Spicy Rib Roast with Black Bean Salsa
This sumptuous beef rib roast is quite simply elegant dining with a Southwestern flair.
1 (8 to 10 pound, bone in) beef rib roast, fat trimmed to 1/8-inch thick
2 tablespoons chili powder
2 teaspoon ground cumin
2 teaspoon salt
1 teaspoon ground red pepper
1 (15-ounce) can black beans, drained and rinsed
1 medium tomato, chopped
1 small red onion
3 tablespoons chopped fresh cilantro
- Build a medium-low fire in a covered grill. Add coals every 45 minutes as necessary to maintain heat during cooking. Or preheat oven to 325ºF if roasting indoors.
- Mix chili powder, cumin, salt and red pepper. Reserve 2 teaspoons for salsa. Rub roast with remaining seasoning.
- Cook roast, bone side down, 4 to 5-inches from heat for 2 1/2 to 3 hours or 16 to 20 minutes per pound in covered grill.
- Meanwhile, in a medium bowl, combine black beans, tomato, onion, cilantro and reserved seasoning mix.
- Check doneness with meat thermometer inserted in center not touching bone or fat. Remove roast when temperature reaches 135ºF for medium-rare or 150ºF for medium doneness. Let roast stand tented with foil for 15 minutes before carving.
- Serve sliced roast with the black bean salsa.
Makes 16 servings.
Tip: Can substitute chuck roast, arm roast, or shoulder roast for the rib roast.
Recipe provided courtesy of the The Beef Checkoff.