Preheat oven to 450°F with rack in middle.
Rub roast all over with oil, then sprinkle all over with kosher salt. Coarsely crush peppercorns in a folded kitchen towel (not terry cloth) with a meat pounder or bottom of a heavy skillet. Coat meat on all sides with peppercorns, pressing to help them adhere.
Roast on a rack in a 13- by 9-inch roasting pan 20 minutes. Reduce oven temperature to 350°F and roast until an instant-read thermometer inserted into center of meat (do not touch bone) registers 110°F, 1 1/2 to 2 hours more. Transfer to platter and let rest, uncovered, 30 minutes (temperature of meat will rise to about 130°F for medium-rare).◊

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	6091.67 Kcal (25505 kJ)
Calories from fat	2275.88 Kcal
		% Daily Value*
Total Fat	252.88g	389%
Cholesterol	3798.49mg	1266%
Sodium	9839.48mg	410%
Potassium	14001.16mg	298%
Total Carbs	2.74g	1%
Sugars	1.37g	5%
Protein	907.89g	1816%
Vitamin C	0.7mg	1%
Iron	45.4mg	252%
Calcium	650.1mg	65%

Amount Per 100 g
Calories	131.14 Kcal (549 kJ)
Calories from fat	48.99 Kcal
		% Daily Value*
Total Fat	5.44g	389%
Cholesterol	81.77mg	1266%
Sodium	211.82mg	410%
Potassium	301.41mg	298%
Total Carbs	0.06g	1%
Sugars	0.03g	5%
Protein	19.54g	1816%
Iron	1mg	252%
Calcium	14mg	65%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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