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Black Pepper-Crusted Roast Beef

Source: Food & Wine
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Rating: 5   Reviews: 2 See Reviews
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Active Time:  15 Minutes
Total Time:  3 Hours 50 Minutes
  Serves 6
Investment banker Wilder Fulford has made his signature roast with a variety of rich, meaty cuts, including loin, prime rib and top round roast; all can stand up to the intensely seasoned crust.
6 garlic cloves, 4 minced and 2 thinly sliced
2 tablespoons olive oil
2 tablespoons soy sauce
1 1/2 tablespoons kosher salt
2 tablespoons cracked black peppercorns
1 teaspoon finely chopped rosemary
3 1/2  pound boneless rib-eye beef roast
In a blender, combine the minced garlic with the olive oil, soy sauce, kosher salt, peppercorns and rosemary and process to a paste. Make fifteen 1-inch-deep cuts in the top and bottom of the roast and insert a thin slice of garlic in each cut. Set the roast on a rack in a roasting pan and rub it all over with the salt-and-pepper paste. Let stand at room temperature for 2 hours.

Preheat the oven to 500 degrees F.

Roast the meat for about 10 minutes, or until the crust begins to brown. Reduce the oven temperature to 350 degrees F and cook the roast for about 1 1/4 hours longer, or until an instant-read thermometer inserted in the thickest part of the meat registers 125 degrees F for medium-rare.

Transfer the roast to a carving board and let rest, uncovered, for 10 minutes. Carve the roast into 1/2-inch-thick slices.

Peppery, garlicky and meaty, this dish requires a similarly meaty California Syrah with some spice of its own, such as the 1997 Qup or the 1995 Preston Vineyard Select.

Roasted shallots and mixed baby vegetables, such as potatoes, beets and carrots.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Regal Roast Beef
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 775
Fat. Total: 63g
Fiber: 1g
Carbohydrates, Total: 2g
Sodium: 1861mg
% Cal. from Fat: 73%
Cholesterol: 180mg
Protein: 47g
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Nowell, CO Reviewed: 03/20/2008
this is one of the best recipes i have found on this site... do it right - don't over cook it and it's wonderful... we never have anything left afterwards - even the kids (5&3) get in on the action...
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