2 tbsp. green peppercorns (not in brine)
2 tbsp. white peppercorns
12 to 14 lb. rib roast (6 ribs)
1 tbsp. whole allspice

Place roast, fat side up, in large roasting pan. Press spices onto roast. Cook uncovered 135 degrees for rare, 160 degrees for medium-well about 4 hours. Let roast stand on carving platter, loosely covered with foil, 10 minutes. If desired, garnish with fresh herbs. Makes 16 servings.