Roast Prime Rib of Beef With Pink and Green Peppercorn Crust |
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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 8 |
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If you're looking for THE recipe to make for your next roast beef dinner - this is it! I love the peppery crust on this. Make sure you check out the recipe for Rosemary Popovers that are so good made with the beef drippings. Ingredients:
8 lbs standing rib roast (4 ribs, trimmed) |
2 teaspoons allspice berries, crushed |
3 tablespoons pink peppercorns, crushed lightly |
3 tablespoons freeze-dried green peppercorns, crushed lightly |
3 tablespoons butter, softened |
2 tablespoons all-purpose flour |
1 tablespoon firmly packed brown sugar |
1 tablespoon dijon mustard |
1 1/2 teaspoons salt |
2/3 cup dry red wine |
2 cups beef broth |
1 1/2 tablespoons cornstarch |
1 tablespoon worcestershire sauce |
1 tablespoon water |
Directions:
1. Let rib roast stand at room temperature 1 hour.
2. Preheat oven to 500°F.
3. Make crust: In a small bowl combine all crust ingredients, stirring to form a paste.
4. Pat beef dry and season.
5. In a pan, roast beef, ribs side down, 30 minutes.
6. Transfer beef to a platter.
7. Reduce oven temperature to 350°F.
8. Return beef to roasting pan, ribs side down, and spread with peppercorn paste.
9. Roast beef 1 – 1 1/4 hours longer, or until a meat thermometer registers 135F for medium-rare.
10. Transfer to a cutting board.
11. Let stand, covered loosely, at least 20 minutes and up to 30 minutes before carving.
12. Make sauce: Skim fat from drippings in roasting pan.
13. Add wine and deglaze over moderately-high heat, scraping up browned bits.
14. Boil until reduced by about half and transfer to a saucepan.
15. Add broth and boil 5 minutes.
16. In a small bowl, dissolve cornstarch in Worcestershire Sauce and water and add to saucepan in a stream, whisking.
17. Bring to a boil, whisking, and boil 1 minute.
18. Season.
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