Peppercorn-Crusted Standing Rib Roast with Roasted Vegetables
15 Hours 55 Mins
Serves 10 (serving size: 1 slice roast)
Laurey W. Glenn
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
How to Make It
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.
Remove roast from the refrigerator; let stand at room temperature 1 hour.
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.
Let stand 30 minutes. Transfer roast to a serving platter, reserving 1/2 cup drippings for gravy.