Salt and Pepper Crusted Rib Roast

Ingredients for Salt and Pepper Crusted Rib Roast

• 1 (4-rib) standing beef rib roast (bone-in prime rib

• 9 to 4.5kg ), at room temperature 1 hour

• 2 tablespoons extra-virgin olive oil

• 3 tablespoons kosher salt

• 50g mixed peppercorns (pink, white, and green)

How to make Salt and Pepper Crusted Rib Roast

Preheat oven to 232°C 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 177°C and roast until an instant-read thermometer inserted into centre of meat (do not touch bone) registers 43°C, 1 1/2 to 2 hours more. Transfer to platter and let rest, uncovered, 30 minutes (temperature of meat will rise to about 54°C for medium-rare).◊

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.