This is for a very special weeknight occasion.

1 (8 to 10 pound) rib roast
2 tablespoons chili powder
2 teaspoons cumin
1 teaspoon cayenne
2 (15 ounce) cans black beans, drained
2 tomatoes, chopped
½ red onion, chopped
1/3 cup chopped cilantro

Preheat oven to 350 degrees. Combine chili powder, cumin and cayenne. Set aside 2 teaspoons and rub the rest over the roast. Cook, uncovered for ½ hour. Cover with heavy duty foil and cook for an additional 2-1/2 hours. Let stand for at least 10 minutes before carving.
Combine remaining 2 teaspoons of spices with the beans, tomatoes, red onion and cilantro. Serve alongside the roast.