Salt and Pepper Crusted Rib Roast

1 review, 3 star(s). 100% would make again

Ready in 3 hours 30 minutes

Want to try this one soon - rating is not accurate until I've tried it


1 (4-rib) Standing Beef Rib Roast; (bone in prime rib; 9 to 10 pounds) at room temperature for 1 ho
2 tablespoons Extra Virgin Olive Oil
3 tablespoons Kosher salt
1/3 cup Mixed Peppercorns; (pink, white, and green)

Original recipe makes 8



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 poinder 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- x 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? to 2 hours more. Transfer to platter and let rest, uncovered, 30 minutes (temperature of meat will rise to about 130F for medium-rare).

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