Southwest Rib Roast with Salsa |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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After purchasing a steer at a local 4-H fair, we were looking for tasty new beef recipes. A blend of seasonings makes this tender cut of meat even more succulent.Darlene King, Steven, Saskatchewan Ingredients:
2 tablespoons chili powder |
2 teaspoons salt |
2 teaspoons ground cumin |
1 teaspoon cayenne pepper |
1 bone-in beef rib roast (8 to 10 pounds) |
2 cans (15 ounces each) black beans, rinsed and drained |
2 medium tomatoes, seeded and chopped |
1 medium red onion, chopped |
1/3 cup minced fresh cilantro |
Directions:
1. In a small bowl, combine the chili powder, salt, cumin and cayenne. Set aside 2 teaspoons for salsa. Rub the remaining seasoning mixture over roast. Place roast fat side up in a shallow roasting pan.
2. Bake, uncovered, at 325° for 2-1/2 to 3 hours or until meat reaches desired doneness ((for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Transfer to serving platter. Let stand for 15 minutes before carving.
3. For salsa, combine the beans, tomatoes, onion, cilantro and reserved seasoning mixture in a bowl. Serve with roast. Yield: 12-16 servings.
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