Bone-In Rib Roast and Mushroom Au Poivre Sauce

For a classic, peppercorn crusted, bone in rib roast, season it heavily with Pierre Poivre and Fleur de sel.  The long and slow roast will make the inside juicy and tender while the outside gets bold and crusty.  Drizzle on the Mushroom au Poivre sauce for that luxurious finishing touch.

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A Middle Eastern Pantry