Peppered Herb Rib Roast

Peppered Herb Rib Roast


Serves: 12

  • 6 poundsfirst cut beef rib roast, well trimmed
  • 2 tablespoonsMcCormick(R) Gourmet Collection(R) Peppercorn Melange, coarsely cracked
  • 1 tablespoonMcCormick(R) Italian Seasoning
  • 2 teaspoonsMcCormick(R) Season-All(R) Seasoned Salt
  • 1 teaspoonMcCormick(R) Gourmet Collection(R) Garlic Powder
  • 1 teaspoonMcCormick(R) Gourmet Collection(R) Ground Mustard


Preparation method

Prep: 10 mins     | Cook: 2 hours | Extra time: 15 mins, resting

  1. Preheat oven to 350 degrees F. Place meat on rack in shallow roasting pan. Combine next 5 ingredients in a small bowl and press evenly into surface of meat.
  2. Roast, uncovered, until internal temperature reaches 135 degrees F for medium-rare (1 3/4 to 2 1/4 hours) or 150 degrees 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 degrees during standing.)

To 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.)