Peppercorn-Crusted Standing Rib Roast Recipe

Name: Peppercorn-Crusted Standing Rib Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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 325u00b0 for 2 1/2 to 3 hours or until a meat thermometer inserted into roast registers 140u00b0 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 5u00b0 to 10u00b0.
6
**Allowing meat to rest before carving brings juices back to the center, holding in flavor.

141

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Peppercorn-Crusted Standing Rib Roast falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Peppercorn-Crusted Standing Rib Roast

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