Pepper-Crusted Rib Roast with Three-Herb Hazelnut Pesto

Jamie Purviance

Fuel Type:
  • People

    Serves 6 to 8

  • Prep Time

    30 min.

  • Grilling Time

    2:15 h


the Ingredients

20151023095404 Row Redmeat 22
  • Completed step 2 tablespoons coarsely crushed peppercorns
  • Completed step 1 tablespoon kosher salt
  • Completed step 1 three-bone beef roast, about 3.3 kilograms
  • Completed step 1 tablespoon canola oil


  • Completed step 12 grams loosely packed fresh cilantro leaves
  • Completed step 12 grams loosely packed fresh Italian parsley leaves
  • Completed step 6 grams loosely packed fresh oregano leaves
  • Completed step 30 grams hazelnuts, toasted and skins removed
  • Completed step 60 millilitres sherry vinegar
  • Completed step 5 medium garlic cloves, roughly chopped
  • Completed step ½ teaspoon crushed red pepper flakes
  • Completed step 180 millilitres extra-virgin olive oil
  • Completed step Kosher salt
  • Completed step Freshly ground black pepper

Special Equipment

  • 2 large handfuls of applewood or oak wood chips
  • Instant-Read Thermometer


  • In a small bowl mix the peppercorns and salt. Coat the roast on all sides with the oil and season evenly with the peppercorn mixture. Allow the roast to stand at room temperature for 1 hour before grilling.
  • Soak the wood chips in water for at least 30 minutes.
  • In a food processor or blender process the pesto ingredients, except the oil. Then, with the motor running, slowly add the oil to make a thin paste. Season with salt and pepper. Pour into a serving bowl, cover and let stand at room temperature while cooking the roast.
  • Prepare the grill for indirect cooking over medium–low heat (about 180ºC).
  • Brush the cooking grates clean. Drain and add one handful of the wood chips to the smoker box of a gas grill, following the manufacturer’s instructions, and close the lid. When the wood begins to smoke, cook the roast, bone-side down, over indirect medium–low heat, with the lid closed, until the internal temperature reaches 51ºC to 54ºC for medium rare, about 2¼ hours. Drain and add the remaining wood chips to the smoker box after the first hour of cooking.
  • Remove the roast from the grill and let rest for about 20 minutes. Cut the roast into thick slices and serve warm with the pesto.

Let's Gear Up

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