Roast Prime Rib Of Beef With Pink And Green Peppercorn Crust Recipe

Name: Roast Prime Rib Of Beef With Pink And Green Peppercorn Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 lbs standing rib roast (4 ribs, trimmed); crust; 2 teaspoons allspice berries, crushed; 3 tablespoons pink peppercorns, crushed lightly; 3 tablespoons freeze-dried green peppercorns, crushed lightly; 3 tablespoons butter, softened; 2 tablespoons all-purpose flour; 1 tablespoon firmly packed brown sugar; 1 tablespoon Dijon mustard; 1 1/2 teaspoons salt; sauce; 2/3 cup dry red wine; 2 cups beef broth; 1 1/2 tablespoons cornstarch; 1 tablespoon Worcestershire sauce; 1 tablespoon water

Servings: persons

8 lbs standing rib roast (4 ribs, trimmed)
crust
2 teaspoons allspice berries, crushed
3 tablespoons pink peppercorns, crushed lightly
3 tablespoons freeze-dried green peppercorns, crushed lightly
3 tablespoons butter, softened
2 tablespoons all-purpose flour
1 tablespoon firmly packed brown sugar
1 tablespoon Dijon mustard
1 1/2 teaspoons salt
sauce
2/3 cup dry red wine
2 cups beef broth
1 1/2 tablespoons cornstarch
1 tablespoon Worcestershire sauce
1 tablespoon water

1
Let rib roast stand at room temperature 1 hour.
2
Preheat oven to 500u00b0F.
3
Make crust: In a small bowl combine all crust ingredients, stirring to form a paste.
4
Pat beef dry and season.
5
In a pan, roast beef, ribs side down, 30 minutes.
6
Transfer beef to a platter.
7
(if you are making Rosemary Popovers to accompany the roast - the recipe is in My Recipes - then save 5 tablespoons of drippings and then discard the rest).
8
Reduce oven temperature to 350u00b0F.
9
Return beef to roasting pan, ribs side down, and spread with peppercorn paste.
10
Roast beef 1 - 1 1/4 hours longer, or until a meat thermometer registers 135F for medium-rare.
11
Transfer to a cutting board.
12
Let stand, covered loosely, at least 20 minutes and up to 30 minutes before carving.
13
Make sauce: Skim fat from drippings in roasting pan.
14
Add wine and deglaze over moderately-high heat, scraping up browned bits.
15
Boil until reduced by about half and transfer to a saucepan.
16
Add broth and boil 5 minutes.
17
In a small bowl, dissolve cornstarch in Worcestershire Sauce and water and add to saucepan in a stream, whisking.
18
Bring to a boil, whisking, and boil 1 minute.
19
Season.

158

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 16 ingredients. The key ingredients include: 8 lbs standing rib roast (4 ribs, trimmed), crust, 2 teaspoons allspice berries, crushed, 3 tablespoons pink peppercorns, crushed lightly, and more.

Yes, Roast Prime Rib Of Beef With Pink And Green Peppercorn Crust 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.

Roast Prime Rib Of Beef With Pink And Green Peppercorn Crust

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