Active Time

　　10 min

　　Total Time

　　3 1/2 hr

　　Rib roast is everything you want in a cut of beef: It is impressively sized and naturally flavorful, and it pretty much takes care of itself (leaving plenty of time for side dishes).

　　

Ingredients

1 (4-rib) standing beef rib roast (bone-in prime rib; 9 to 10 pounds), at room temperature 1 hour

　　2 tablespoons extra-virgin olive oil

　　3 tablespoons kosher salt

　　1/3 cup mixed peppercorns (pink, white, and green)

　　

Step 1

Preheat oven to 450°F with rack in middle.

　　

Step 2

Rub roast all over with oil, then sprinkle all over with kosher salt. Coarsely crush peppercorns in a folded kitchen towel (not terry cloth) with a meat pounder or bottom of a heavy skillet. Coat meat on all sides with peppercorns, pressing to help them adhere.

　　

Step 3

Roast on a rack in a 13- by 9-inch roasting pan 20 minutes. Reduce oven temperature to 350°F and roast until an instant-read thermometer inserted into center of meat (do not touch bone) registers 110°F, 1 1/2 to 2 hours more. Transfer to platter and let rest, uncovered, 30 minutes (temperature of meat will rise to about 130°F for medium-rare).◊