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Pepper-Crusted Rib Roast with Three-Herb Hazelnut Pesto

Jamie Purviance

Fuel Type:

  • People

    Serves 6 to 8

  • Prep Time

    30 mins

  • Grilling Time

    2:15 h

Ingredients
Instructions

the Ingredients

20151023095404 Row Redmeat 22
  • 2 tablespoons coarsely crushed peppercorns
  • 1 tablespoon kosher salt
  • 1 three-bone beef roast, about 7¼ pounds
  • 1 tablespoon canola oil

Pesto

  • 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

Special Equipment

  • 2 large handfuls apple or oak wood chips
  • instant-read thermometer

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • 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.
    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 350°F).
    Place a large foil pan on top of the Flavorizer bars, below the cooking grate. Fill it halfway with room temperature water. Prepare the grill for cooking over medium-low heat (350°F).
  • 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.
    Brush the cooking grates clean. Drain and add one handful of the wood chips to the charcoal, 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 charcoal after the first hour of cooking.
    Brush the cooking grates clean. Cook the roast, bone side down, above foil pan, over medium-low heat, with the lid closed, until the internal temperature reaches 120° to 125°F for medium rare, about 2¼ hours.
  • 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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