ROAST PRIME RIB AU POIVRE
Source of Recipe
Gormet magazine
Recipe Introduction
White, black, green and pink peppercorns add wonderful flavor to this very special prime rib. If possible, search out a butcher who carries dry-aged beef-it’s more tender, flavorful and juicy than the non-aged variety. A full-bodied California Cabernet Sauvignon or French Bordeaux is the perfect wine to serve. As for vegetables, mix butter and tarragon with cooked baby carrots and green beans for a delicious accompaniment.
List of Ingredients
1 9-pound prime rib beef roast (about 4 ribs), excess fat trimmed
2 tablespoons Dijon mustard
4 teaspoons minced garlic
2 tablespoons plus 1 teaspoon mixed whole peppercorns, coarsely crushed
1/3 cup minced shallots
3 ½ cups canned beef broth
1/3 cup Cognac or brandy
Recipe
Position rack in center of oven and preheat to 450°F. Place beef, fat side up, in shallow roasting pan. Sprinkle beef with salt. Mix mustard and garlic in small bowl. Spread mustard mixture over top of beef. Sprinkle 2 tablespoons crushed peppercorns over mustard mixture.
Roast beef 15 minutes. Reduce heat to 325°F. Roast until meat thermometer inserted into center of beef registers 125°F. for medium-rare, tenting loosely with foil if crust browns too quickly, about 2 hours 45 minutes. Transfer beef to platter. Tent with foil to keep warm.
Pour pan juices into 2-cup glass measuring cup (do not clean pan). Freeze juices 10 minutes. Spoon fat off top of pan juices, returning 1-tablespoon fat to roasting pan. Reserve juices.
Melt fat in same roasting pan over medium-high heat. Add shallots and sauté until tender, scraping up any browned bits from bottom of pan, about 2 minutes. Remove pan from heat. Add canned beef broth, then Cognac (liquid may ignite). Return pan to heat and boil until liquid is reduced to 2 cups, about 15 minutes. Add pan juices and remaining 1 teaspoon crushed peppercorns. Transfer pan juices to sauceboat.
Carve roast and serve with juices.
Serves 8
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