Crushed peppercorn rib roast
With Roasted Vegetables and Baked Potatoes
An impressive roast that’s impressively easy to make — sounds like a win-win.
Protein: Beef
Cut: Rib Roast
Method: Roasting
Cooking Time: 1 Hour 15 Minutes
Servings: 12
Ingredients
5 lb Open Prairie® rib roast
1 Tbsp whole peppercorn medley
1 Tbsp kosher salt
1 ½ Tbsp olive oil
Instructions
- Preheat oven to 350°F.
- Crush peppercorns coarsely with mortar and pestle; add salt and combine.
- Rub roast with olive oil; season all sides with salt and pepper mixture.
- Place roast on rack in roasting pan. Roast 45 to 60 minutes or until an internal temperature of 125°F.
- Let rest for 15 minutes before slicing.
- For roasted parsnips, carrots and baby cauliflower: Preheat oven to 350°F.
- Slice parsnips and carrots lengthwise into pieces the same length and width.
- In large bowl, toss parsnips, carrots and cauliflower with olive oil, salt and pepper. Transfer vegetables to a roasting pan.
- Roast 45 to 60 minutes or until tender and slightly browned, stirring several times while roasting.
- Sprinkle with parsley before serving.
- For Roquefort and bacon baked potatoes: Preheat oven to 350°F.
- Wash and dry potatoes; prick each potato several times with a fork.
- Coat potatoes with olive oil; bake 1 hour and 15 minutes or until tender.
- Cut a lengthwise slit across each potato. Press on ends of potatoes to open.
- Garnish potatoes with butter, Roquefort, bacon, salt, pepper and scallions. Serve immediately.
Ingredients
Roasted Parsnips, Carrots and Baby Cauliflower
Makes: 4 servings
Prep time: 5 minutes
Cook time: 1 hour
Ingredients:
1 lb parsnips, trimmed and peeled
1 lb carrots, trimmed and peeled
1 lb baby cauliflower
1 ½ Tbsp olive oil
1 ½ tsp kosher salt
¾ tsp fresh cracked black pepper
1 Tbsp chopped parsley
Makes: 4 servings
Prep time: 5 minutes
Cook time: 1 hour
Ingredients:
1 lb parsnips, trimmed and peeled
1 lb carrots, trimmed and peeled
1 lb baby cauliflower
1 ½ Tbsp olive oil
1 ½ tsp kosher salt
¾ tsp fresh cracked black pepper
1 Tbsp chopped parsley
Roquefort and Bacon Baked Potatoes
Makes: 4 servings
Prep time: 15 minutes
Cook time: 1 hour 15 minutes
Ingredients:
4 russet baking potatoes (10 oz each)
1 tsp olive oil
6 Tbsp butter
6 oz Roquefort cheese, crumbled
4 oz bacon, cooked and crumbled
1 ½ tsp kosher salt
1 tsp fresh cracked black pepper
⅓ c sliced scallions
Makes: 4 servings
Prep time: 15 minutes
Cook time: 1 hour 15 minutes
Ingredients:
4 russet baking potatoes (10 oz each)
1 tsp olive oil
6 Tbsp butter
6 oz Roquefort cheese, crumbled
4 oz bacon, cooked and crumbled
1 ½ tsp kosher salt
1 tsp fresh cracked black pepper
⅓ c sliced scallions
Instructions
Servings: 1
Calories: 430
Total Fat: 32g
Sodium: 550mg
Total Carbohydrate: 0g
Protein: 34g
Nutritional analysis based on the suggested serving size of main protein dish and ingredients, excluding side items. Analysis assumes 75% edible portion of salt/pepper for rib roast due to inedible seasoning on bone portion.