Mar 7, 2012

Pepper-Crusted Rib Roast with Three-Herb Hazelnut PestoRecipe by Jamie Purviance

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Grocery List

Fresh Produce

  • 0.25 oz fresh cilantro
  • 0.25 oz fresh Italian parsley
  • 0.125 oz fresh oregano
  • 5 garlic cloves

Meat / Poultry / Seafood

  • 1 three-bone beef roast, about 7¼ lb

Oil and Spices

  • 2 tbsp black peppercorns
  • 1 tbsp canola oil
  • 0.5 tsp crushed red pepper flakes
  • 0.75 cup extra-virgin olive oil
  • 0.25 tsp freshly ground black pepper
  • 1 tbsp kosher salt


  • 0.25 cup sherry vinegar


  • 0.25 cup hazelnuts

Special Equipment

  • 2 handful apple or oak wood chips


  • 2 tablespoons coarsely crushed peppercorns
  • 1 tablespoon kosher salt
  • 1 three-bone beef roast, about 7¼ pounds
  • 1 tablespoon canola oil


  • ½ cup loosely packed fresh cilantro leaves
  • ½ cup loosely packed fresh Italian parsley leaves
  • ¼ cup loosely packed fresh oregano leaves
  • ¼ cup hazelnuts, toasted and skins removed
  • ¼ cup sherry vinegar
  • 5 medium garlic cloves, roughly chopped
  • ½ teaspoon crushed red pepper flakes
  • ¾ cup extra-virgin olive oil

  • Kosher salt
  • Freshly ground black pepper


  1. 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.

  2. Soak the wood chips in water for at least 30 minutes.

  3. 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.

  4. Prepare the grill for indirect cooking over medium-low heat (about 350°F).

  5. Brush the cooking grates clean. Drain and add one handful of the wood chips to the smoker box of a gas grill, following 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 120° to 125°F for medium rare, about 2¼ hours. Drain and add the remaining wood chips to the smoker box after the first hour of cooking.

  6. 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.

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Pepper-Crusted Rib Roast with Three-Herb Hazelnut Pesto