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Rachael Ray's 30-Minute Healthy Recipes

Spicy Peppercorn Grilled Rib Roast


* 2 tbsp black peppercorns, crushed
* 1 tbsp mustard seed, crushed
* 3 tbsp paprika
* 2 tbsp kosher or sea salt
* 1 tbsp garlic powder
* 2 tbsp light brown sugar
* 1 tsp cayenne
* 1 (10 lb) rib roast, boneless
* 1/4 C Worcestershire sauce


1. Mix the peppercorns, mustard seed, paprika, salt and garlic powder together well.
2. Add in the brown sugar and cayenne and blend in completely.
3. Evenly coat the roast with the Worcestershire sauce on all sides.
4. Pat the peppercorn mixture onto the roast to completely cover.
5. Cover the roast tightly and refrigerate overnight.
6. Before grilling let the roast stand at room temperature 30 minutes.
7. Heat the grill temperature to medium.
8. Grill over indirect heat for 3 hours.
9. Remove the roast, cover with foil and allow it to stand 20 minutes before slicing.


This rib roast is refrigerated overnight, so be sure to plan accordingly. If you've ever ordered peppercorn steak at a restaurant, then you'll have some idea of how good this rib roast will taste. The sweet and spicy hot ingredients take this rib roast from good to fabulous!

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