Peppercorn Rubbd Rib Eye Roast
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  • 1McGinnis Sisters Rib Eye Roast 4-6lbs
  • 1/4 c. black peppercorns
  • 2 tbsp. white peppercorns
  • 2 tbsp. red peppercorns
  • 2 tbsp. Robert Rothschild Champagne Garlic Mustard
  • 1 tbsp. snipped fresh thyme
  • 1 tbsp. chopped garlic
  • 1 tsp. kosher salt
Preheat oven to 350°F.

In a bag mix the peppercorns and crush with a rolling pin or mallet. In a small bowl, combine the peppercorn mixture, thyme, garlic, salt and mustard. Arrange roast, fat side up, on rack in shallow roasting pan. Rub peppercorn mixture over roast.
Roast, uncovered, to desired doneness. For rare 19-21 per pound minutes or until your instant read thermometer reaches 140°F.  22-24 minutes per pound or until 160°F is reached on the thermometer for medium or 25-26 minutes per pounds or until 170°F on your thermometer for well done.
Remove roast from oven; cover with foil. Let stand 15 min. to set juices and allow for easier carving. The roast will continue cooking, so remove from oven when thermometer reads 5° less than desired temperature. Serves about 8-12.

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