Peppered Herb Rib Roast

A perfectly-seasoned rib roast for your holiday table. Rib roast is best served with Yorkshire Pudding.

Prep: 10 min | Bake: 1 3/4 to 2 1/4 hr | Yield: 12 servings

Ingredients

6 pounds first cut beef rib roast, well trimmed
2 tablespoons McCormick® Gourmet Collection Peppercorn Melange, coarsely cracked*
1 tablespoon McCormick® Gourmet Collection Italian Seasoning
1 1/2 teaspoons McCormick® Gourmet Collection Sicilian Sea Salt
1 teaspoon McCormick® Gourmet Collection Garlic Powder
1 teaspoon McCormick® Gourmet Collection Mustard, Ground

Instructions

Heat oven to 350 degrees F.
Place meat on rack in shallow roasting pan.
Mix seasonings in small bowl. Press evenly into surface of meat.
Roast, uncovered, until internal temperature reaches 135 degrees F for medium-rare (1 3/4 to 2 1/4 hours) or 150 degrees F for medium (2 1/4 to 2 3/4 hours). Cover with foil and let stand for 15 minutes before carving. (The temperature of the meat will rise about 10 degrees during standing.)

Notes

* To crack peppercorns: Place peppercorns in resealable plastic bag. Close tightly. Pound with a rolling pin, mallet or heavy skillet until coarsely cracked.

Coarsely cracked Peppercorn Mélange is the key ingredient in the spice rub for this special-occasion beef rib roast. The seasonings flavor the meat and develop a spicy crust. Be sure to allow a 15 minute standing time before carving so the meat temperature will rise and the meat will carve more easily.

Nutrition

Per serving: Calories: 338 Sodium: 304mg Fat: 10g Carbohydrates: 1g Cholesterol: 88mg Fiber: 0g Protein: 7g

Attribution