Mustard-Peppercorn Rib Roast
Huge roasts seem like an ordeal to prepare, but this one is pretty simple. Cut the bones away from the meat (it doesn’t take a butcher to do it right), make a basic mustard and peppercorn paste, rub it all over the meat, tie the bones back on, let the meat sit for at least an hour, and roast. There’s no flipping, stirring, or sauce-making involved. All you need is a trusty meat thermometer and a tasty side dish to serve this with.
- 4 medium garlic cloves, finely chopped
- 2 tablespoons kosher salt
- 3 tablespoons peppercorn medley (a mixture of red, green, and black peppercorns)
- 1/2 cup Dijon mustard
- 1 (3-bone) standing beef rib roast (about 6 to 8 pounds)
Place the garlic and salt together on a cutting board. Make a paste by pressing down on the blade of a chef’s knife and dragging the side of it across the garlic and salt at a 15-degree angle, smashing them together until a paste forms. Place in a medium bowl.
Place the peppercorns in a plastic zip-top bag and crack them on a work surface with a mallet or frying pan until they’re broken into small pieces but not pulverized. Put in the bowl with the garlic-salt paste, add the mustard, and mix until combined; set aside. Cut (2) 24-inch-long pieces of kitchen twine; set aside.
Rinse the roast under cold water to remove any bone fragments, pat it dry with paper towels, and place it on the cutting board. Following the line of the bones, cut the meat away in 1 piece. Rub the meat all over with the mustard mixture. Fit the meat back onto the bones, matching the original position. Tie the meat onto the bones using 1 piece of twine in between each bone.
Place the roast fat-side up on a large plate or baking sheet and refrigerate uncovered overnight. (Alternatively, it can be roasted after sitting at room temperature for 1 hour.)
Remove the roast from the refrigerator and place it fat-side up in a roasting pan. Let it sit at room temperature for 1 hour. Meanwhile, heat the oven to 450°F and arrange a rack in the lower third.
Roast for 45 minutes. Reduce the oven temperature to 350°F and continue to roast until an instant-read thermometer inserted into the center registers 125°F for medium rare, about 75 to 90 minutes more.
Transfer the roast to a cutting board, tent it loosely with aluminum foil, and let it rest for at least 20 to 30 minutes. Remove the twine and bones, slice, and serve.