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Roast Prime Ribs of Beef with Cracked Pepper Crust Recipe

Roast Prime Ribs of Beef with Cracked Pepper Crust Recipe

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Roast Prime Ribs of Beef with Cracked Pepper Crust

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Ingredients

Count

Nutrition

394

Calories

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Ingredients:

Serving

a 4-rib standing rib roast (trimmed weight about 10 to 10 1/2 lb)
1 tbsp black peppercorns, ground coarse
2 tsp dried green peppercorns (available at specialty foods shops), ground coarse
1 tsp white peppercorns, ground coarse
4 whole allspice, ground coarse
1/2 tsp dried thyme
1 tsp coarse salt
3/4 lb very small carrots, peeled, trimmed , blanched in boiling salted water for 4 minutes
1 head of garlic, separated into cloves, blanched in boiling water for 5 minutes
1/2 lb large shallots , blanched in boiling water for 3 minutes
1/2 cup dry red wine
2 cups canned beef broth
6 tbsp madeira
1 tbsp arrowroot
2 tbsp dijon-style mustard
fresh thyme sprigs for garnish

Directions:

Let the meat stand at room temperature for 1 hour. In a small bowl combine the black pepper, the green pepper, the white pepper, the allspice, the thyme, and the salt and rub the meat with the mixture. Roast the meat rib side down in a roasting pan in a preheated 500°F. oven for 30 minutes, reduce the heat to 350°F., and roast the meat for 1 hour and 45 minutes to 2 hours more, or until a meat thermometer inserted in the fleshy part of the meat registers 130°F. for medium-rare. Twenty minutes before the roast is done add to the pan the carrots, the garlic, and the shallots, all patted dry. (Remove the vegetables with a slotted spoon if they brown too quickly.) Transfer the roast to a heated platter, drain the vegetables on paper towels, and keep them warm, covered loosely. Let the roast rest for at least 20 minutes and up to 30 minutes before carving it.
Make the sauce: Skim the fat from the pan juices, add the red wine, and deglaze the pan over moderately high heat, scraping up the brown bits. Boil the liquid until it is reduced by half and transfer it to a saucepan. Add the broth and 1/4 cup of the Madeira and boil the mixture for 5 minutes. In a small bowl stir together the remaining 2 tablespoons Madeira, the arrowroot, and
The mustard and add the mixture to the pan in a stream, whisking. Bring the sauce to a boil, whisking, and boil it for 1 minute. Season the sauce with salt and pepper and transfer it to a heated sauceboat. Arrange the roasted vegetables around the roast with the fresh thyme and serve the roast with sauce.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	394.36 Kcal (1651 kJ)
Calories from fat	162.25 Kcal
		% Daily Value*
Total Fat	18.03g	28%
Cholesterol	1.62mg	1%
Sodium	483.17mg	20%
Potassium	325.2mg	7%
Total Carbs	49.58g	17%
Sugars	4.65g	19%
Dietary Fiber	2.28g	9%
Protein	6.66g	13%
Vitamin C	5.7mg	10%
Vitamin A	0.4mg	14%
Iron	1.1mg	6%
Calcium	37.4mg	4%

Amount Per 100 g
Calories	236.46 Kcal (990 kJ)
Calories from fat	97.29 Kcal
		% Daily Value*
Total Fat	10.81g	28%
Cholesterol	0.97mg	1%
Sodium	289.72mg	20%
Potassium	195mg	7%
Total Carbs	29.73g	17%
Sugars	2.79g	19%
Dietary Fiber	1.37g	9%
Protein	4g	13%
Vitamin C	3.4mg	10%
Vitamin A	0.3mg	14%
Iron	0.6mg	6%
Calcium	22.4mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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