Recipe by Jamie Purviance
Pepper-Crusted Rib Roast with Three-Herb Hazelnut Pesto
People
Serves 6 to 8
Prep Time
30 mins
Grilling Time
2:15 h
- People
- Serves 6 to 8
- Prep Time
- 30 mins
- Grilling Time
- 2:15 h
the Ingredients
- 2 tablespoons coarsely crushed peppercorns
- 1 tablespoon kosher salt
- 1 three-bone beef roast, about 7¼ pounds
- 1 tablespoon canola oil
Pesto
- ½ cup / 12 grams loosely packed fresh cilantro leaves
- ½ cup / 12 grams loosely packed fresh Italian parsley leaves
- ¼ cup / 6 grams loosely packed fresh oregano leaves
- ¼ cup / 30 grams hazelnuts, toasted and skins removed
- ¼ cup / 60 milliliters sherry vinegar
- 5 medium garlic cloves, roughly chopped
- ½ teaspoon crushed red pepper flakes
- ¾ cup / 180 milliliters extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
Special Equipment
- 2 large handfuls apple or oak wood chips
- instant-read thermometer
Instructions
- 01 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.
- 02 Soak the wood chips in water for at least 30 minutes.
- 03 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.
- 04 Prepare the grill for indirect cooking over medium-low heat (about 350°F).
- 05 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.
- 06 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.
the Ingredients
- 2 tablespoons coarsely crushed peppercorns
- 1 tablespoon kosher salt
- 1 three-bone beef roast, about 7¼ pounds
- 1 tablespoon canola oil
Pesto
- ½ cup / 12 grams loosely packed fresh cilantro leaves
- ½ cup / 12 grams loosely packed fresh Italian parsley leaves
- ¼ cup / 6 grams loosely packed fresh oregano leaves
- ¼ cup / 30 grams hazelnuts, toasted and skins removed
- ¼ cup / 60 milliliters sherry vinegar
- 5 medium garlic cloves, roughly chopped
- ½ teaspoon crushed red pepper flakes
- ¾ cup / 180 milliliters extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
Special Equipment
- 2 large handfuls apple or oak wood chips
- instant-read thermometer
