s SALT AND PEPPER CRUSTED RIB ROAST **** s |
Ingredients
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Instructions Instructions: *** 12-25-08 excellent, we used 1 5 lb roast so cooking times were shorter, nice and rare *** by Ian Knauer 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). Active Time: 10 min Total Time: 3 1/2 hr 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) preparation Preheat oven to 450¦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 meat 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¦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).? Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com. |
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