Peppercorn-Rubbed Rib-Eye Roast

Peppercorn-Rubbed Rib-Eye Roast

Serves 8-12


¼ cup coarsely crushed Kowalski's Four Pepper Blend Peppercorn
2 tbsp. Dijon mustard
1 tbsp. snipped fresh thyme
1 tbsp. chopped garlic
1 tsp. kosher salt
4-6 lb. Kowalski's Certified Humane USDA Prime Rib-Eye Roast
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  1. Preheat oven to 350°.
  2. In a small mixing bowl, combine first 5 ingredients (through salt).
  3. Arrange roast on the rack of a shallow roasting pan, fat side up. Rub peppercorn mixture over roast; roast in preheated oven, uncovered, until roast reaches desired doneness (14-20 min./lb. to 125° for rare, 19-23 min./lb. to 140° for medium; the roast will continue to cook as it rests, so remove from the oven when a meat thermometer reads an internal temperature of 5° less than desired).
  4. Remove roast from oven; cover with foil and let stand 15 min. to set juices and allow for easier carving.

Tasty Tip:

  • The rub can be made 1 day in advance and stored in the refrigerator, covered, until needed.