Beefeater´s Pepper-Crusted Roast

Treat your family to this beef roast that's topped with peppercorns and thyme leaves. MORE+ LESS-

By Betty Crocker Kitchens

November 15, 2010

tablespoon butter, melted

tablespoon Worcestershire sauce

(4-lb.) beef rib roast

tablespoons crushed multi-colored peppercorns

tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves

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1

Heat oven to 350°F. In small cup, combine butter and Worcestershire sauce; mix well. Place roast in shallow roasting pan. Brush butter mixture over roast. Press peppercorns over top of roast; sprinkle with thyme.
2

Bake at 350°F. for 1 1/2 to 2 hours or until meat thermometer registers 135°F. for medium-rare or 150°F. for medium doneness.
3

Remove roast from oven. Cover with tent of foil. Let stand 10 to 15 minutes before carving.

Worcestershire sauce, named for the English town where it was first bottled, was developed by the British living in India. The thin, dark sauce is blended from many flavorful ingredients including vinegar, tamarind, molasses and anchovies.
Fresh rosemary can be used in place of the fresh thyme.
Use a mortar and pestle to crush the peppercorns, or place them in a sturdy plastic bag and crush them with a meat mallet or hammer.
Place the roast, fat side up, on a rack in a shallow roasting pan. Insert a meat thermometer in the middle of thickest part of the roast.