Roast Prime Ribs of Beef with Pink and Green Peppercorn Crust and Red-Wine Pan Sauce Recipe

Name: Roast Prime Ribs of Beef with Pink and Green Peppercorn Crust and Red-Wine Pan Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: a 4-rib standing rib roast (about 7 1/2 to 8 pounds trimmed); 2 teaspoons whole allspice berries, crushed; 3 tablespoons pink peppercorns*, crushed lightly; 3 tablespoons freeze-dried green peppercorns, crushed lightly; 3 tablespoons unsalted butter, softened; 2 tablespoons all-purpose flour; 1 tablespoon firmly packed brown sugar; 1 tablespoon Dijon mustard; 1 1/2 teaspoons salt; *available at specialty foods shops; 2/3 cup dry red wine; 2 cups low-salt beef broth; 1 1/2 tablespoons cornstarch; 1 tablespoon Worcestershire sauce; 1 tablespoon water; Garnish: rosemary sprigs

Servings: persons

a 4-rib standing rib roast (about 7 1/2 to 8 pounds trimmed)
2 teaspoons whole allspice berries, crushed
3 tablespoons pink peppercorns*, crushed lightly
3 tablespoons freeze-dried green peppercorns, crushed lightly
3 tablespoons unsalted butter, softened
2 tablespoons all-purpose flour
1 tablespoon firmly packed brown sugar
1 tablespoon Dijon mustard
1 1/2 teaspoons salt
*available at specialty foods shops
2/3 cup dry red wine
2 cups low-salt beef broth
1 1/2 tablespoons cornstarch
1 tablespoon Worcestershire sauce
1 tablespoon water
Garnish: rosemary sprigs

1
Let rib roast stand at room temperature 1 hour.
2
Preheat oven to 500F.
3
In a small bowl combine crust ingredients, stirring to form a paste.
4
Pat beef dry and sprinkle with salt and pepper.
5
In a roasting pan roast beef, ribs side down, 30 minutes.
6
Transfer beef to a platter and discard remaining drippings.
7
Reduce oven temperature to 350F.
8
Return beef to roasting pan, ribs side down, and spread with peppercorn paste.
9
Roast beef 1 to 1 1/4 hours more, or until a meat thermometer inserted in fleshy section registers 135F.
10
for medium-rare meat.
11
Transfer beef to a cutting board and discard strings if necessary.
12
Let beef stand, covered loosely, at least 20 minutes and up to 30 minutes before carving.
13
Skim fat from drippings in roasting pan.
14
To pan add wine and deglaze over moderately high heat, scraping up brown bits.
15
Boil mixture 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 pan in a stream, whisking.
18
Bring sauce to a boil, whisking, and boil 1 minutes.
19
Season sauce with salt and pepper.
20
Garnish rib roast and serve with sauce.

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: a 4-rib standing rib roast (about 7 1/2 to 8 pounds trimmed), 2 teaspoons whole allspice berries, crushed, 3 tablespoons pink peppercorns*, crushed lightly, 3 tablespoons freeze-dried green peppercorns, crushed lightly, and more.

Yes, Roast Prime Ribs of Beef with Pink and Green Peppercorn Crust and Red-Wine Pan Sauce 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 Ribs of Beef with Pink and Green Peppercorn Crust and Red-Wine Pan Sauce

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