Rib Roast with Black Pepper / Costata al Forno con Pepe Nero
This is a delicious contemporary dish that I enjoyed on a visit to northern Italy. The roast marinates for several days and is served with a simple sauce made from the pan drippings and black peppercorns.
- 2 1/2 tablespoons Filippo Berio extra-virgin olive oil
- 1 teaspoon fine sea salt
- 1 1/2 teaspoons coarsely ground black pepper
- One 4-pound boneless rib roast, tied
- 2 shallots, finely diced
- 2 tablespoons beef broth or canned beef bouillon
- 10 black peppercorns, smashed
- 1/2 cup dry red wine
- 1/4 cup heavy cream
- In a small bowl, combine the olive oil, salt, and pepper. Dry the beef with paper towels and rub the pepper mixture all over the roast. Place the roast in a dish, cover with plastic wrap, and refrigerate for 2 to 3 days.
- Preheat the oven to 350 F. Place the meat on a rack in a roasting pan and insert a meat thermometer into the center of the roast. Roast for about 1 1/2 hours (20 to 25 minutes per pound), or until the thermometer registers 160 F, for a well-done roast; or cook it to your personal preference. Remove the meat to a cutting board and let rest for 10 to 15 minutes.
- Meanwhile, spoon 3 tablespoons of the pan drippings into a medium skillet. Heat the drippings, add the shallots, and cook until they are soft. Add the beef broth, wine, and peppercorns. Bring to a boil, reduce the heat, and stir in the heavy cream. Let simmer for 3 to 4 minutes. Pour the sauce into a sauceboat and keep warm.
- Slice the roast and pass the sauce on the side.