Spicy Rib Roast With Black Bean Salsa Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
1: 8-10 lb. Beef Rib Roast fat trimmed to 1/8" thick,
SEASONING
2 tbsp: Chili powder,
2 tsp: Ground cumin,
2 tsp: Salt,
1 tsp: Ground red pepper,
SALSA
15 ounce: Canned black beans, rinsed
1 medium: Tomato, chopped
1 small: Red onion,
3 tbsp: Fresh cilantro, chopped
Directions:
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 2 1/2-3 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 -- http://www.txbeef.org
Source from luhu.jp
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 2 1/2-3 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 -- http://www.txbeef.org
Source from luhu.jp