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1
Preheat the oven to 425 degrees F.
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2
In a large bowl add the bread crumbs, horseradish and fresh herbs.
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3
Mix well you're your hands so all the natural oils are released into the bread crumbs.
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4
Spread the mustard evenly over the whole prime rib, then top with the bread crumb mixture.
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5
Liberally spray the prime rib with food spray.
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6
Put the prime rib into a roasting pan and roast until the internal temperature on an instant-read thermometer registers 115 degrees F. Remove the pan from the oven and set aside!
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7
Transfer the meat to a cutting board and let rest for 20 minutes.
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8
Cook's Note: The beef will continue to cook while resting.
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9
It will be medium-rare.
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10
If you like it more done, leave it longer in the oven.
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11
For the sauce:
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12
Pour the oil into a large skillet, over medium-high heat.
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13
Add the diced onion and cook until translucent, approximately 3 minutes.
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14
Stir in the green peppercorns, then remove the pan from the heat and add the brandy.
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15
Return the pan to the heat and allow the alcohol to burn off.
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16
Add the beef stock and reduce the liquid by half its volume.
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17
Stir in the heavy cream and the chopped parsley.
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18
Continue to cook for another 5 minutes.
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19
Season with salt, if needed, and transfer to a serving bowl.
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20
Slice the prime rib and arrange on a platter.
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21
Serve the sauce on the side and enjoy.
