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Spicy Rib Roast with Black Bean Salsa |
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Serves 16
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1 |
beef rib roast (8-10 lbs. bone in),
fat trimmed to 1/8-inch thick |
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2 |
Tbsp. chili powder |
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2 |
tsp. ground cumin |
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2 |
tsp. salt |
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1 |
tsp. ground red pepper |
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1 |
can (15 ounces) black beans, drained
and rinsed |
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1 |
medium tomato, chopped |
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1 |
small red onion |
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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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