For a classic, peppercorn crusted, bone in rib roast, season it heavily with Pierre Poivre and Fleur de sel. The long and slow roast will make the inside juicy and tender while the outside gets bold and crusty. Drizzle on the Mushroom au Poivre sauce for that luxurious finishing touch.
4-5 pounds bone-in rib roast, tied
2 Tbsp dried garlic slices
Rub the roast with olive and coat with the Pierre Poivre and Fleur de Sel.
Reduce the heat to simmer for 20 minutes or until the sauce is reduced, flavorful and can coat the back of a spoon. Adjust with more salt and pepper as necessary.
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