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For a special occasion, prepare this peppercorn-crusted beef rib roast. Photo credit: Sommer Collier from A Spicy Perspective.
2 tablespoons McCormick® Black Peppercorns ,Whole
1 tablespoon McCormick® Perfect Pinch® Italian Seasoning
2 teaspoons Lawry's® Seasoned Salt
1 teaspoon McCormick® Garlic Powder
1 teaspoon McCormick® Mustard, Ground
6 pounds first cut beef rib roast, well trimmed
Preheat oven to 350°F. Mix seasonings in small bowl. Place meat on rack in shallow roasting pan. Press seasoning mixture evenly onto 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 coarsely crack peppercorns, place peppercorns on a paper plate; cover with a second plate and pound with a mallet or heavy skillet. (Both plates should face up.)
(Amount per serving)
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