May 12, 2010

Peppered Beef Rib Roast

beef, Christmas, easter, Grilling Recipes, holiday, main dish

Presented by

54 ratings

Prep time: 15 minutes
Grilling time: 60 to 70 minutes
Servings: 6
Partner: Almond-Topped Potatoes

While others ate leg of lamb on Easter, our traditional meal was Grandma’s grilled beef roast. She liked to serve it for Christmas dinner as well; then, she roasted the beef instead of grilling (see the Tip below).

Ingredients

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 grid 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.

Grandma's Secret Trick

When the weather was bad, Grandma would roast the beef instead of grilling. She preheated the oven to 450F, put the roast in, and immediately reduced the temperature to 325F. Then she roasted it for 1 to 1 1/2 hours for medium. And when she was serving folks who liked medium-rare beef, she roasted or grilled the beef until the internal temperature was just 130 to 135F, which shaved about 20 minutes from the cooking time.