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Salt and Pepper Crusted Rib Roast

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Salt and Pepper Crusted Rib Roast

Salt and Pepper Crusted Rib Roast

amanda

Equipment

  • - Digital Instant Read Thermometer

  • - Meat Slicer

  • - Chef's Knife (Large)

  • - Cast Iron Skillet

  • - Dutch Oven (Large)

  • - Baking Sheet

  • - Meat Tenderizer Mallet (Plastic)

  • - Roasting Rack

  • - Poultry Baster (optional)

  • - Meat Protractor or Fork

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)

Instructions

1

Instruction 1

Preheat oven to 450°F with rack in middle.
2

Instruction 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

Instruction 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).◊
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