Roast Prime Rib Au Poivre

1. 1

   Position rack in center of oven and preheat to 450 degrees.

2. 2

   Place beef, fat side up, in a shallow roasting pan. Sprinkle beef with salt.

3. 3

   Mix mustard and garlic in a small bowl. Spread mustsard mixture over top of beef. Sprinkle 2 T. crushed peppercorns over mustard mixture.

4. 4

   Roast beef 15 minutes. Reduce heat to 325 degrees. Roast until meat thermometer inserted in center of roast registers 125 degrees for medium-rare, tenting loosely with foil if crust browns too quickly, about 2 hours and 45 minutes. Transfer beef to platter; tent with foil to keep warm and rest.

5. 5

   Meanwhile, pour pan juices into a 2-cup glass measuring cup (do not clean pan). Freeze pan juices for 10 minutes. Spoon fat off top of pan juices, returning 1 T. fat to roasting pan. Reserve juices.

6. 6

   Melt fat in same roasting pan over medium-high heat. Add shallots and saute until tender, scraping up any browned bits from bottom of pan, about 2 minutes. Remove pan from heat. Add canned beef broth, then Cognac (be careful, liquid may ignite). Return pan to heat and boil until liquid is reduced to 2 cups, about 15 minutes. Add pan juices and remaining 1 t. crushed peppercorns. Transfer pan juices to sauceboat.

7. 7

   Carve roast and serve with juices.

* Per serving · 4 servings · Values may vary.