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Salt- and Pepper-Crusted Rib Roast

Gourmet Archives

Serves 8
Active Time: 10 minutes
Start to Finish: 3 1/2 hours

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).”

One 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)

Preheat oven to 450 degrees F. 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 metal 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 350 degrees F. and roast until an instant-read
thermometer inserted into center of meat (do not touch bone) registers
110 degrees 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
degrees F. for medium rare.<)/font>

Featured Archive Recipes:
Christmas Remembrances
Boston and London:
Prime Rib of Beef

Beef Tenderloin Roasted in an Herb-
Infused Salt Crust  (Rôti de Filet de
Boeuf en Croûte de Sel aux Herbes)

Horseradish-and Herb-Crusted Beef
Rib Roast, (Chef John Besh)

Perfect Prime Rib (Dad's)
Rib-Eye Roast with Mustard and
Black Pepper

Roast Tenderloin of Beef with Mushroom,
Onion and Wine Sauce

Roasted Fillet of Beef with Black Pepper
(Zuni Cafe)

Spice-Crusted Rib-Eye Roast
with Garlic Jus

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(Jeremiah Tower)

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