Coarsely cracked Peppercorn Mélange is the key ingredient in the spice rub for this special-occasion beef rib roast. The seasonings flavour the meat and develop a spicy crust. Be sure to allow a 15-minute standing time before carving so the meat temperature will rise and the meat will carve more easily.
10 min
PREP TIME
2h 45 min
COOK TIME
380
CALORIES
6
INGREDIENTS
Ingredients
Preparation
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INGREDIENTS 12 SERVINGS
- 6 lb (2.7 kilograms) first cut beef rib roast , well trimmed
- 2 tablespoons (30 milliliters) Peppercorn Melange
- 1 tablespoon (15 milliliters) Italian Seasoning
- 1 1/2 teaspoon (7 milliliters) Sea Salt Grinder
- 1 teaspoon (5 milliliters) Garlic Powder
- 1 teaspoon (5 milliliters) Organic Mustard Seed Ground
Preparation
- 1 Preheat oven to 350°F (180°C). Place meat on rack in shallow roasting pan. Mix seasonings in small bowl. Press evenly into surface of meat.
- 2 Roast, uncovered, until internal temperature reaches 145°F (63°C) for medium-rare (1 3/4 to 2 1/4 hours) or 160°F (71°C) for medium (2 1/4 to 2 3/4 hours). Cover with foil and let stand 15 minutes before carving. (The temperature of the meat will rise about 10° during standing)
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3
Test Kitchen Tip:
• To crack peppercorns: Place peppercorns in resealable plastic bag. Close tightly. Pound with a rolling pin, mallet or heavy skillet until coarsely cracked.
NUTRITION INFORMATION
(per Serving)
