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    You are in: Home / Recipes / Roast Prime Rib Au Poivre Recipe
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    Roast Prime Rib Au Poivre

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 40 mins

    40 mins

    3 hrs

    JackieOhNo!'s Note:

    White, black, green and pink peppercorns add wonderful flavor to this very special roast. A full-bodied 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, then round it out with my Double-Baked Roquefort Potatoes. Now that's a holiday feast!

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 (9 lb) prime rib roast, excess fat trimmed (about 4 ribs)
    • salt (to taste)
    • 2 tablespoons Dijon mustard
    • 4 teaspoons minced garlic
    • 2 tablespoons mixed peppercorns, coarsely crushed
    • 1 teaspoon mixed peppercorn, coarsely crushed
    • 1/3 cup minced shallot
    • 3 1/2 cups canned beef broth
    • 1/3 cup cognac or 1/3 cup brandy

    Directions:

    1. 1
      Position rack in center of oven and preheat to 450 degrees.
    2. 2
      Place beef, fat side up, in a shallow roasting pan. Sprinkle beef with salt.
    3. 3
      Mix mustard and garlic in a small bowl. Spread mustsard mixture over top of beef. Sprinkle 2 T. crushed peppercorns over mustard mixture.
    4. 4
      Roast beef 15 minutes. Reduce heat to 325 degrees. Roast until meat thermometer inserted in center of roast registers 125 degrees for medium-rare, tenting loosely with foil if crust browns too quickly, about 2 hours and 45 minutes. Transfer beef to platter; tent with foil to keep warm and rest.
    5. 5
      Meanwhile, pour pan juices into a 2-cup glass measuring cup (do not clean pan). Freeze pan juices for 10 minutes. Spoon fat off top of pan juices, returning 1 T. fat to roasting pan. Reserve juices.
    6. 6
      Melt fat in same roasting pan over medium-high heat. Add shallots and saute until tender, scraping up any browned bits from bottom of pan, about 2 minutes. Remove pan from heat. Add canned beef broth, then Cognac (be careful, 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 t. crushed peppercorns. Transfer pan juices to sauceboat.
    7. 7
      Carve roast and serve with juices.

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    Nutritional Facts for Roast Prime Rib Au Poivre

    Serving Size: 1 (660 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 1884.7
     
    Calories from Fat 1513
    80%
    Total Fat 168.1 g
    258%
    Saturated Fat 70.1 g
    350%
    Cholesterol 372.5 mg
    124%
    Sodium 657.6 mg
    27%
    Total Carbohydrate 4.5 g
    1%
    Dietary Fiber 1.2 g
    4%
    Sugars 0.1 g
    0%
    Protein 83.2 g
    166%

    The following items or measurements are not included:

    mixed peppercorns

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