Roast Prime Rib Of Beef With Pink And Green Pepperc

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!

Roast Prime Rib Of Beef With Pink And Green Peppercorn Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions