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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the ultimate 8 peppercorn blend, This expert combination of eight coarsely ground peppercorns balances citrus, heat, floral notes, and a bit of
Grand Pierre Poivre
