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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.
1 boneless beef rib roast, about 4 to 6 pounds
2 tablespoons Dijon mustard
2 tablespoons minced garlic
2 tablespoons McCormick Gourmet™ Peppercorn Mélange , coarsely cracked
Preheat oven to 350°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°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)