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Southwest Rib Roast with Salsa

 Southwest Rib Roast with Salsa
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
12-16 ServingsPrep: 15 min. Bake: 2-1/2 hours + standing


  • 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


  • 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.
  • 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.
  • For salsa, combine the beans, tomatoes, onion, cilantro and reserved
  • seasoning mixture in a bowl. Serve with roast. Yield: 12-16
  • servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a

2 of 2

Southwest Rib Roast with Salsa (continued)

Wine (continued)
light-bodied red wine such as Pinot Noir.