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
Total TimePrep: 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 thermometer should read 135°; medium, 140°; medium-well, 145°). 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.
Originally published as Southwest Rib Roast with Salsa in Holiday & Celebrations Cookbook 2003
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