August 12, 2011

Peppered Beef Rib Roast

Hearty Meat Dishes

Prep time:

15 minutes

Grilling time::

1 hour 10 minutes

“While others ate leg of lamb on Easter, our traditional meal was this fantastic rib roast.”

Ingredients

Serves 6

1 1/2 tablespoons black peppercorns
1 (2 1/2- to 3-pound) boneless beef rib roast, well trimmed
1/4 cup Dijon-style mustard
2 cloves garlic, minced
3/4 cup sour cream
2 tablespoons prepared horseradish
1 tablespoon balsamic vinegar
1/2 teaspoon granulated sugar

Directions

1
Prepare grill for indirect cooking. Place peppercorns in a small resealable plastic food storage bag. Press out excess air; seal bag. Pound peppercorns using flat side of meat mallet or rolling pin until cracked; set aside.
2
Pat the roast dry with paper towels. Combine mustard and garlic in a small bowl; spread over top and sides of roast. Sprinkle cracked pepper over mustard mixture.
3
Place the roast, peppered side up, on grill directly over drip pan. Grill, covered, over medium heat until an instant-read thermometer inserted in the center of roast registers 145F, about 1 hour to 1 hour 10 minutes for medium doneness.
4
Meanwhile, mix the sour cream, horseradish, vinegar and sugar in bowl until well blended. Cover; chill until serving time.
5
Transfer roast to a cutting board; cover with foil. Let stand about 10 to 15 minutes before carving. Internal temperature will rise 5F to 10F during stand time. Carve roast; serve with sour cream sauce.

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Grandma's Secret Tip

Two of Grandma's roasting secrets took place before the meat ever went on the grill or into the oven. She always removed the roast from the refrigerator 2 hours before the cooking time since less than ice-cold meat cooks more evenly and browns better. And to prevent the flavorful juices from leaching out, Grandma never salted the roast.

Victoria Collection

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