1 (4-rib) standing beef rib roast (bone-in prime rib; 9 to 10 pounds), at room temperature 1 hour
2 tablespoons extra-virgin olive oil
1/3 cup mixed peppercorns (pink, white, and green)
3 tablespoons kosher salt
Instructions
Preheat oven to 450F with rack in middle.
Rub roast all over with oil, then sprinkle all over with kosher salt. Coarsely crush peppercorns in a folded kitchen towel (not terry cloth) with a meat pounder or bottom of a heavy skillet. Coat meat on all sides with peppercorns, pressing to help them adhere.
Roast on a rack in a 13 by 9 inch roasting pan 20 minutes. Reduce oven temperature to 350F and roast until an instant-read thermometer inserted into center of meat (do not touch bone) registers 110F, 1 1/2 to 2 hours more. Transfer to platter and let rest, uncovered, 30 minutes (temperature of meat will rise to about 130F for medium-rare).
Originally Submitted
12/23/2010
0 Out of 5 from
0 reviews
You can add this Salt and Pepper Crusted Rib Roast recipe to your own private DesktopCookbook.
