Peppercorn-Crusted Standing Rib Roast with Roasted Vegetables

Name: Peppercorn-Crusted Standing Rib Roast with Roasted Vegetables
Total time: 15 min
Ingredients: 1/2 cup salted butter, softened; 2 tablespoons coarsely ground black pepper; 2 tablespoons kosher salt; 1 tablespoon chopped fresh rosemary; 1 tablespoon chopped fresh sage; 1 tablespoon chopped fresh thyme; 1 tablespoon extra-virgin olive oil; 1 (8-lb.) 4-rib prime rib roast, chine bone removed; Roasted Vegetables

www.southernliving.com

Your recipes

Total: 15 hours, 55 minutes

Servings: 5.5

Cost: $11.86 /serving

Author : Lisa Cericola

Peppercorn-Crusted Standing Rib Roast with Roasted Vegetables

Ingredients

Remove All · Remove Spices · Remove Staples

1/2 cup salted butter, softened2 tablespoons coarsely ground black pepper2 tablespoons kosher salt1 tablespoon chopped fresh rosemary1 tablespoon chopped fresh sage1 tablespoon chopped fresh thyme1 tablespoon extra-virgin olive oil1 (8-lb.) 4-rib prime rib roast, chine bone removedRoasted Vegetables

Export 6 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Stir together butter, pepper, salt, rosemary, sage, thyme, and oil in a small bowl. Spread evenly over roast. Chill, uncovered, 12 hours or up to 24 hours.

Step 2

Remove roast from the refrigerator; let stand at room temperature 1 hour.

Step 3

Preheat oven to 450°F. Place roast on a lightly greased rack in a roasting pan. Bake in preheated oven on lowest oven rack 45 minutes. Reduce oven temperature to 350°F; bake until a meat thermometer inserted in thickest portion registers 120°F to 130°F for medium-rare or 130°F to 135°F for medium, about 1 hour and 30 minutes.

Step 4

Let stand 30 minutes. Transfer roast to a serving platter, reserving 1/2 cup drippings for gravy.