x1 (8 to 10 pound, bone in) beef rib roast, fat trimmed to 1/8-inch thick
2 tablespoons chili powder
2 teaspoon ground cumin
2 teaspoon salt
1 teaspoon ground red pepper
1 (15-ounce) can black beans, drained and rinsed
1 medium tomato, chopped
1 small red onion
3 tablespoons chopped fresh cilantro
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.
Mix chili powder, cumin, salt and red pepper. Reserve 2 teaspoons for salsa. Rub roast with remaining seasoning.
Cook roast, bone side down, 4 to 5-inches from heat for 2 1/2 to 3 hours or 16 to 20 minutes per pound in covered grill.
Meanwhile, in a medium bowl, combine black beans, tomato, onion, cilantro and reserved seasoning mix.
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.
Serve sliced roast with the black bean salsa.
Makes 16 servings.
Tip: Can substitute chuck roast, arm roast, or shoulder roast for the rib roast.
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