Open Prairie Natural Meats Logo
  • Our Story
  • Animal Welfare
    • Rancher Roundup
  • Recipes
  • Resources
    • Articles
    • Quizzes
  • Store Locator
  • Contact Us
Open Prairie Crushed Peppercorn Rib Roast

Crushed peppercorn rib roast

With Roasted Vegetables and Baked Potatoes

An impressive roast that’s impressively easy to make — sounds like a win-win.

SHARE THIS RECIPE:

DOWNLOAD
Protein: Beef
Cut: Rib Roast
Method: Roasting
Cooking Time: 1 Hour 15 Minutes
Servings: 12
Open Prairie Crushed Peppercorn Rib Roast

Ingredients

5 lb Open Prairie® rib roast
1 Tbsp whole peppercorn medley
1 Tbsp kosher salt
1 ½ Tbsp olive oil

Instructions

  1. Preheat oven to 350°F.
  2. Crush peppercorns coarsely with mortar and pestle; add salt and combine.
  3. Rub roast with olive oil; season all sides with salt and pepper mixture.
  4. Place roast on rack in roasting pan. Roast 45 to 60 minutes or until an internal temperature of 125°F.
  5. Let rest for 15 minutes before slicing.
  6. For roasted parsnips, carrots and baby cauliflower: Preheat oven to 350°F.
  7. Slice parsnips and carrots lengthwise into pieces the same length and width.
  8. In large bowl, toss parsnips, carrots and cauliflower with olive oil, salt and pepper. Transfer vegetables to a roasting pan.
  9. Roast 45 to 60 minutes or until tender and slightly browned, stirring several times while roasting.
  10. Sprinkle with parsley before serving.
  11. For Roquefort and bacon baked potatoes: Preheat oven to 350°F.
  12. Wash and dry potatoes; prick each potato several times with a fork.
  13. Coat potatoes with olive oil; bake 1 hour and 15 minutes or until tender.
  14. Cut a lengthwise slit across each potato. Press on ends of potatoes to open.
  15. 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
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

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.

You may also like:

Spicy Thai beef tri-tip

Spicy Thai beef tri-tip

Spicy honey beef stir-fry

Spicy honey beef stir-fry

Orange and thyme pork medallions

Orange and thyme pork medallions

Open Prairie Natural Meats Logo

Quick Links

  • Our Story
  • Animal Welfare
  • Blog
  • Store Locator
  • Contact Us
  • Privacy Policy

Do Not Sell My Personal Information | Terms of Use | Legal | CRSCA

Find us on Facebook

*Minimally processed. No artificial ingredients.

®/™/© 2022 Tyson Foods, Inc.