Salt and Pepper Crusted Rib Roast |
|
 |
Prep Time: 10 Minutes Cook Time: 200 Minutes |
Ready In: 210 Minutes Servings: 1 |
|
Rib roast is everything you want in a cut of beef: It is impressively sized and naturally flavorful, and it pretty much takes care of itself (leaving plenty of time for side dishes). Ingredients:
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 |
3 tablespoons kosher salt |
1/3 cup mixed peppercorns (pink, white, and green) |
Directions:
1. Preheat oven to 450°F with rack in middle.
2. 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.
3. Roast on a rack in a 13- by 9-inch roasting pan 20 minutes. Reduce oven temperature to 350°F and roast until an instant-read thermometer inserted into center of meat (do not touch bone) registers 110°F, 1 1/2 to 2 hours more. Transfer to platter and let rest, uncovered, 30 minutes (temperature of meat will rise to about 130°F for medium-rare).◊
|
|