Prime Rib au Poivre

Serve this magnificent pepper-crusted roast at the holiday meal or a special occasion dinner. If desired, serve the meat with prepared McCormick® Herb Gravy Mix for Beef.

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

Ingredients

1 (4 to 6 pound) boneless beef rib roast
2 tablespoons Dijon mustard
2 tablespoons minced garlic
2 tablespoons McCormick® Gourmet Collection Peppercorn Mélange, coarsely cracked*

Instructions

Heat oven to 350 degrees F.
Trim excess fat from top of beef, leaving a layer of fat about 1/4 inch thick. Place meat on rack in shallow roasting pan.
Mix mustard and garlic in small bowl; spread over top of beef. Sprinkle cracked peppercorns over mustard mixture.
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 15 minutes before carving. (The temperature of the meat will rise about 10 degrees during standing.)
If desired, serve the meat with prepared McCormick® Herb Gravy Mix for Beef.

Notes

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

Nutrition

Per serving: Calories: 146 Sodium: 63mg Fat: 6g Carbohydrates: 2g Cholesterol: 53mg Fiber: 0g Protein: 19g

Attribution