Beef Rib Roast With Mustard -Pepper Rub
List of Ingredients
BEEF RIB ROAST WITH MUSTARD-PEPPER RUB
1/4 cup chopped fresh parsley
2 tablespoons Dijon-style mustard
1 tablespoon mixed black, white, green and pink peppercorns OR black peppercorns, cracked
2 large cloves garlic, minced
1 teaspoon salt
1 well-trimmed beef rib roast (2 to 4 ribs), small end, chine (back) bone removed (6 to 8 pounds)
Recipe
For rub, in a small bowl combine all ingredients except beef roast and mix well; press rub mixture evenly onto all surfaces of beef roast.
Place roast, fat-side up, in a shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover.
Roast in preheated 350-degree oven 2 1/4 to 2 1/2 hours for medium-rare; 2 3/4 to 3 hours for medium doneness. Remove roast when meat thermometer registers 135 degrees for medium-rare; 150 degrees F for medium doneness. Transfer roast to a carving board; tent loosely with foil. Let stand 15 to 20 minutes. (Temperatures will continue to rise about 10 degrees to reach 145 degrees F for medium-rare; 160 degrees F for medium.) Carve roast into slices. Makes 8 to 10 servings.
Froim LA Daily News 12/17/00
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