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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.
6 pounds first cut beef rib roast, well trimmed
2 tablespoons McCormick Gourmet™ Peppercorn Mélange , coarsely cracked
1 tablespoon McCormick Gourmet™ Italian Seasoning
1 1/2 teaspoons McCormick Gourmet™ Sicilian Sea Salt
1 teaspoon McCormick Gourmet™ Garlic Powder, California
1 teaspoon McCormick Gourmet™ Mustard, Ground
Preheat oven to 350°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°F for medium-rare (1 3/4 to 2 1/4 hours) or 150°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° during standing).
To crack peppercorns: Place peppercorns in resealable plastic bag. Close tightly. Pound with a rolling pin, mallet or heavy skillet until coarsely cracked.
(Amount per serving)