Pepper-Crusted Rib Roast with Three-Herb Hazelnut Pesto | Red Meat Recipes | Weber JP
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Ingredients
- coarsely crushed peppercorns
- kosher salt
- three-bone beef roast, about 3.3 kilograms
- canola oil
- 12 grams loosely packed fresh cilantro leaves
- 12 grams loosely packed fresh Italian parsley leaves
- 6 grams loosely packed fresh oregano leaves
- 30 grams hazelnuts, toasted and skins removed
- 60 milliliters sherry vinegar
- medium garlic cloves, roughly chopped
- crushed red pepper flakes
- 180 milliliters extra-virgin olive oil
- Freshly ground black pepper
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