-
1
Let the meat stand at room temperature for 1 hour.
-
2
In a small bowl combine the black peppercorns, green peppercorns, white peppercorns, allspice, thyme, and coarse salt. Rub the meat with the mixture.
-
3
Roast the meat, rib side down in a roasting pan, in a preheated 500 degrees Fahrenheit oven for 30 minutes, reduce the heat to 350 degrees Fahrenheit.
-
4
Roast the meat for 1 hour and 45 minutes to 2 hours more, or until a meat thermometer inserted in the fleshy part of the meat registers 130 degrees Fahrenheit for medium-rare.
-
5
Twenty minutes before the roast is done, add the blanched baby carrots, garlic, and shallots, all patted dry, to the pan.
-
6
(Remove the vegetables with a slotted spoon if they brown too quickly.).
-
7
Transfer the roast to a heated platter, drain the vegetables on paper towels, and keep them warm, covered loosely.
-
8
Let the roast rest for at least 20 minutes and up to 30 minutes before carving it.
-
9
Make the sauce:
-
10
Skim the fat from the pan juices, add the red wine, and deglaze the pan over moderately high heat, scraping up the brown bits.
-
11
Boil the liquid until it is reduced by half and transfer it to a saucepan.
-
12
Add the beef broth and 1/4 cup of the Madeira wine and boil the mixture for 5 minutes.
-
13
In a small bowl stir together the remaining 2 tablespoons Madeira, arrowroot, and the mustard; add the mixture to the pan in a stream, whisking constantly.
-
14
Bring the sauce to a boil, whisking, and boil it for 1 minute.
-
15
Season the sauce with salt and pepper and transfer it to a heated sauceboat.
-
16
Arrange the roasted vegetables around the roast with the fresh thyme and serve the roast with sauce.
