s SALT AND PEPPER CRUSTED RIB ROAST **** s   



Yields: 0


Ingredients


 
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:

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