Peppercorn Rib Roast

Peppercorn Rib Roast Serves: 6 In this country, rib roast is a special-occasion treat, particularly nowadays when so many people are watching their diets. Seasoning the roast with a blend of black pepper and Sichuan peppercorns brings out a pronounced flavor which is unmatched. Ingredients: 3- to 4-pound beef rib roast 12 cloves garlic, peeled and lightly crushed 1/2 teaspoon salt 1/2 teaspoon Chinese five-spice 1 1/2 tablespoons toasted Sichuan peppercorns, coarsely cracked 1 1/2 tablespoons black peppercorns, coarsely cracked Ginger Sauce 1/2 cup mayonnaise 2 tablespoons minced onion 2 tablespoons finely chopped green onion 1 tablespoon minced ginger 1 teaspoon sesame oil Honey-Mustard Sauce 3 tablespoons Chinese mustard 4 teaspoons honey Steps: 1. Preheat the oven to 325°F. Cut deep slits between the bones of the roast and insert the garlic cloves. Combine the salt and five-spice and rub them over the roast. Mix the cracked peppercorns together in a small bowl. Firmly pat them into the fat layer on top of the roast. Place the meat fat side up on a rack in a large foil-lined roasting pan. Roast, uncovered, for 1 l/2 hours, or until done to your liking. Transfer the meat to a cutting board and let it stand for 10 to 15 minutes. 2. Combine the Ginger Sauce ingredients in a small serving bowl; mix well. Combine the Honey-Mustard Sauce ingredients in another small serving bowl; blend until smooth. Place the roast in the center of a large platter. Serve with the sauces on the side. TIP: A 3-rib roast from the small end of the beef rib is ideal for this dish. This is the end that is adjacent to the short loin, and although it is more expensive than the large end, it has a higher ratio of meat to fat. Allow 20 to 25 minutes per pound according to the doneness desired. For rare meat, remove the roast from the oven when a meat thermometer reads 130°F; for medium rare, 140°F. The internal temperature will rise another 5 to 10 degrees after the roast is removed from the oven.