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Friday, October 10, 2008

salt and pepper crusted rib roast

pepper crusted rib roast

With the economic downturn, a lot of little luxuries are being cut, and those businesses trading in little luxuries are figuring out how to adapt. WF has done a great job of this, with all the "real value" campaigns, new $15 family dinners, etc. I also really enjoyed Gourmet's October issue, where they featured different cuts of meat (and what they can replace, how to cook them, and a few great recipes). My favorite was this Salt & Pepper crusted rib roast. I only had one little rib (still, 2 pounds!) instead of the gorgeous 10-pounder in the cover photo, so obviously a meat thermometer is important. This isn't exactly pinching pennies, but a nice splurge without blowing your weekly grocery budget.

Grocery list: beef rib roast, peppercorns, salt, olive oil.

crushing peppercorns 2
Place a handful of peppercorns on a kitchen towel (not a microfiber or terry one, or the pepper will stick to it!), fold over the edges, and pound with a meat pounder.

crusting rib roast with pepper

Brush the roast with oil and press coarse salt and the crushed peppercorns on all sides.

pepper crusted rib roast 2

Roast at 450 degrees for 20 minutes, then at 350 degrees until internal temperature registers 110 degrees. Remove from oven and allow to rest for 30 minutes, in the same pan, with a lid or foil tent over top. (Temperature will continue to rise until it reaches 130 degrees for medium rare. I left the roast in the oven until the temperature was 120, because I wanted it medium - just keep in mind that it will continue to cook after it leaves the oven).

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