Standing Rib Roast with Green Peppercorn-and-Port Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
1 (12-pound) beef rib roast (6 ribs) |
1 teaspoon coarse-grain sea salt |
1/2 teaspoon freshly ground pepper |
4 shallots, diced |
1 cup port wine |
1/4 cup all-purpose flour |
1 (14 1/2-ounce) can beef broth |
1 (14 1/2-ounce) can chicken broth |
2 tablespoons green peppercorns |
garnish: fresh parsley sprigs |
Directions:
1. Sprinkle roast with salt and pepper and place, fat side up, on a rack in a shallow roasting pan.
2. Bake at 325°, basting occasionally with pan drippings, for about 2 hours and 45 minutes, until a meat thermometer inserted into thickest portion registers 145° (medium-rare), or to desired degree of doneness. Remove roast from pan, reserve drippings; let stand 20 minutes before slicing.
3. Pour drippings into a large saucepan; skim fat. Add shallots and cook over medium-high heat, stirring occasionally, until reduced by half. Whisk in port wine.
4. Whisk together flour and broths; whisk into wine mixture. Bring to a boil; reduce heat, and simmer, whisking often, 15 minutes or until thickened. Stir in peppercorns; serve with roast. Garnish, if desired.
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