A perfectly-seasoned rib roast for your holiday table. Rib roast is best served with Yorkshire Pudding.
Prep: 10 min | Bake: 1 3/4 to 2 1/4 hr | Yield: 12 servings
* To crack peppercorns: Place peppercorns in resealable plastic bag. Close tightly. Pound with a rolling pin, mallet or heavy skillet until coarsely cracked.
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.
Per serving: Calories: 338 Sodium: 304mg Fat: 10g Carbohydrates: 1g Cholesterol: 88mg Fiber: 0g Protein: 7g
Recipe and photo used with permission from: McCormick
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