Home - Recipes - Peppercorn-Crusted Rib Roast

Peppercorn-Crusted Rib Roast

Rosemary, garlic, and Dijon lend loads of flavor to this surprisingly easy but impressive holiday roast.

Serves 10
Ready in 140 mins
Prep time 10 mins
Cooking time 130 mins
940 calories per serving


> 1 (8- 9 lbs) 3-rib bone-in standing rib roast, trimmed
> 1 1/2 tsp salt, divided, plus more for seasoning
> 1/4 cup Dijon mustard
> 1 tbsp coarsely ground mixed peppercorns
> 1 tbsp finely chopped rosemary, plus springs for garnish
> 1 tbsp minced garlic
> 2 tbsp olive oil


Preheat oven to 450°F. Season the roast all over with 1 tsp salt and place in a shallow roasting pan, rib-side down. Roast 20 min.
Meanwhile, in a medium bowl, stir together the mustard, peppercorns, rosemary, garlic, and remaining ½ tsp salt. Stir in the oil until well combined.
Reduce oven temperature to 325°F. Brush mustard mixture all over top and sides of roast. Place in oven and cook 1½–2 hours (about 10 min. per lb for medium-rare), until thermometer inserted into thickest part of roast reaches 120°F for medium-rare or 130°F for medium, rotating roasting pan 2–3 times.
Transfer roast to a carving board. Let rest 20 min., tenting loosely with foil.
Thinly slice roast and arrange on a large serving platter.

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