Monday, December 28, 2009

Salt and Pepper Crusted (Prime) Rib Roast

We used a prime rib roast that came from a grass fed beef. I don't know if it was so good because of the recipe, the grass fed beef, or the chef (Charlie) but it doesn't matter because we really enjoyed eating it.

The recipe comes from Epicurious, of course.

Salt and Pepper Crusted Rib Roast

active time: 10 min

total time: 3 1/2 hr

  • 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)


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).

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