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Spicy Rib Roast with Black Bean Salsa
Elegance with a Southwestern flair. |
Prep: 1 hour
Cook: 1-1/2 to 2 hours
Servings: Serves 16
| 1 |
beef rib roast (8-10 lbs. bone in), fat trimmed to 1/8-inch thick |
| 2 |
Tbsp. chili powder |
| 2 |
tsp. ground cumin |
| 2 |
tsp. salt |
| 1 |
tsp. ground red pepper |
| 1 |
can (15 ounces) black beans, drained and rinsed |
| 1 |
medium tomato, chopped |
| 1 |
small red onion |
| 3 |
Tbsp. fresh cilantro, chopped |
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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. |
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Mix chili powder, cumin, salt and red pepper. Reserve 2 tsp. for salsa. Rub roast with remaining seasoning. |
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Cook roast, bone side down, 4-5 inches from heat for 2-1/2 to 3 hours or 16-20 minutes per pound in covered grill. |
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Meanwhile, in a medium bowl, combine black beans, tomato, onion, cilantro and reserved seasoning mix. |
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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. |
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Serve sliced roast with the black bean salsa. |
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| Can substitute chuck roast, arm roast, or shoulder roast for the rib roast. |
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| Need help with this recipe? Go to:
Roasting,
Using a Meat Thermometer |
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