Spicy rib roast with black bean salsa

12 Servings

Ingredients

Quantity Ingredient
1 8-10 lb. Beef Rib Roast fat trimmed to 1/8\" thick
2 tablespoons Chili powder
2 teaspoons Ground cumin
2 teaspoons Salt
1 teaspoon Ground red pepper
15 ounces Canned black beans; rinsed
1 medium Tomato; chopped
1 small Red onion
3 tablespoons Fresh cilantro, chopped

Directions

SEASONING

SALSA

Build a med-low fire in covered grill. Add coals every 45 min. as necessary to maintain heat during cooking. Or, preheat oven to 325 degrees F if roasting indoors. Mix seasoning; reserve 2 tsp. for salsa. Rub roast with remaining seasoning. Cook roast, bone side down, 4-5 inches from heat for 2½-3 hours or 16-20 min./lb. in covered grill. Check doneness with meat thermometer inserted in center, not touching bone or fat. Remove roast when temperature reaches 135 degrees for med-rare or 150 degrees for medium doneness.

Let roast stand tented with foil for 15 min. before carving. In medium bowl, combine salsa ingredients and reserved seasoning.

Serve sliced roast with salsa, Orange Jicama Salad and Green Chili Corn bread. Serves 12-16.

* COOKFDN brings you this recipe with permission from: * Texas Beef Council --

Related recipes