Peppercorn-crusted Standing Rib Roast |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Have the butcher remove the bone and then tie it back on. This will give you more flavor, but allow you to easily remove the bone for carving. Ingredients:
1/3 cup crushed or ground peppercorn medley (green, white, pink, and black) |
3 tablespoons butter, softened |
2 tablespoons all-purpose flour |
1 tablespoon light brown sugar |
1 tablespoon coarse-ground mustard |
1 teaspoon salt |
1 (8- to 9-pound) standing rib roast (about 4 ribs) |
1/2 cup red wine |
1 (14 1/2-ounce) can beef broth |
1/4 cup water |
1 tablespoon cornstarch |
garnishes: sugar pears, kumquats, and fresh rosemary sprigs |
Directions:
1. Combine peppercorns and next 5 ingredients. Place roast, bone side down, on a rack in a shallow roasting pan. Spread peppercorn mixture over roast.
2. Bake at 325° for 2 1/2 to 3 hours or until a meat thermometer inserted into roast registers 140° or until desired degree of doneness.* Remove from pan and let stand for 15 to 20 minutes before slicing.**
3. Strain pan juices from roasting pan into a measuring cup. Skim off any fat drippings from top of juices, and reserve drippings for Yorkshire Pudding. Return pan juices to roasting pan; set pan over 2 burners. Add wine and broth to pan, scraping up any browned bits from bottom of pan, and boil 5 minutes or until mixture is reduced to 1 cup.
4. Stir together water and cornstarch; add to broth mixture, stirring constantly, 1 minute or until mixture boils and thickens. Remove from heat and serve with roast. Garnish, if desired.
5. *Note: Large cuts of meat will continue to cook from residual heat. Final temperature will rise 5° to 10°.
6. **Allowing meat to rest before carving brings juices back to the center, holding in flavor.
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