BEEFEATER'S PEPPER-CRUSTED ROAST

1 tablespoon butter, melted
1 tablespoon Worcestershire sauce
1 (4-lb.) beef rib roast
5 tablespoons crushed multi-colored peppercorns
1 tablespoon chopped fresh thyme (or 1 teaspoon dried thyme leaves)

Heat oven to 350 degrees F.

In small cup, combine butter and Worcestershire sauce; mix well.

Place roast in shallow roasting pan. Brush butter mixture over roast. Press peppercorns over top of roast; sprinkle with thyme.

Bake for 1 1/2 to 2 hours or until meat thermometer registers 135 degrees F for medium-rare or 150 degrees F for medium doneness.

Remove roast from oven. Cover with tent of foil. Let stand 10 to 15 minutes before carving.

Servings: 6
Source: Pillsbury New Chicken, Beef & Pork