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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.

This recipe is from CELEBRATIONS ITALIAN STYLE by Mary Ann Esposito, published by William Morrow and Company, Inc., in 1995.


  1. Frances Ann Branca's avatar

    Frances Ann Branca

    Classic Italian receipes. The rib roast receipe I'll try today. Thanks.

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