For the beef:
1 beef rib roast (4 to 4.5 pounds)
3 links (each about 3 ounces) cooked chorizo or kielbasa sausage
3 long slender carrots, trimmed and peeled
2 red bell peppers, stemmed, seeded, and cut lengthwise into 1/2 inch-wide strips
3 slices (each 1/4-inch thick; about 6 ounces total) Romano cheese, cut into strips
Ember-Roasted Salsa (see Step 7, below)
For the rub:
2 tablespoons sweet paprika
2 teaspoons coarse salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon black pepper