Standing Rib Roast With Green Peppercorn-And-Port Sauce – a delicious recipe with beef, coarse-grain sea salt, freshly ground pepper, shallots, port wine, all-purpose. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Sprinkle roast with salt and pepper and place, fat side up, on a rack in a shallow roasting pan.
2
Bake at 325u00b0, basting occasionally with pan drippings, for about 2 hours and 45 minutes, until a meat thermometer inserted into thickest portion registers 145u00b0 (medium-rare), or to desired degree of doneness. Remove roast from pan, reserve drippings; let stand 20 minutes before slicing.
3
Pour drippings into a large saucepan; skim fat. Add shallots and cook over medium-high heat, stirring occasionally, until reduced by half. Whisk in port wine.
4
Whisk together flour and broths; whisk into wine mixture. Bring to a boil; reduce heat, and simmer, whisking often, 15 minutes or until thickened. Stir in peppercorns; serve with roast. Garnish, if desired.
135
kcal
Calories
5
g
Fat
6
g
Carbs
15
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 (12-pound) beef rib roast (6 ribs), 1 teaspoon coarse-grain sea salt, 1/2 teaspoon freshly ground pepper, 4 shallots, diced, and more.
Yes, Standing Rib Roast With Green Peppercorn-And-Port 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.
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