Pepper-Crusted Rib Roast with Three-Herb Hazelnut Pesto | Red Meat Recipes | Weber Grills

Ingredients

• 2 tablespoons coarsely crushed peppercorns
• 1 tablespoon kosher salt
• 1 three-bone beef roast, about 7¼ pounds
• 1 tablespoon canola oil
• ½ cup/12 grams loosely packed fresh cilantro leaves
• ½ cup/12 grams loosely packed fresh Italian parsley leaves
• ¼ cup/6 grams loosely packed fresh oregano leaves
• ¼ cup/30 grams hazelnuts, toasted and skins removed
• ¼ cup/60 milliliters sherry vinegar
• 5 medium garlic cloves, roughly chopped
• ½ teaspoon crushed red pepper flakes
• ¾ cup/180 milliliters extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper