Roast Prime Rib of Beef With Pink and Green Peppercorn Crust

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Total Time
2hrs 10mins
Prep
10 mins
Cook
2 hrs

If you're looking for THE recipe to make for your next roast beef dinner - this is it! I love the peppery crust on this. Make sure you check out the recipe for Rosemary Popovers that are so good made with the beef drippings.

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Ingredients

Nutrition

Directions

  1. Let rib roast stand at room temperature 1 hour.
  2. Preheat oven to 500°F.
  3. Make crust: In a small bowl combine all crust ingredients, stirring to form a paste.
  4. Pat beef dry and season.
  5. In a pan, roast beef, ribs side down, 30 minutes.
  6. Transfer beef to a platter.
  7. (if you are making Rosemary Popovers to accompany the roast – the recipe is in My Recipes – then save 5 tablespoons of drippings and then discard the rest).
  8. Reduce oven temperature to 350°F.
  9. Return beef to roasting pan, ribs side down, and spread with peppercorn paste.
  10. Roast beef 1 – 1 ¼ hours longer, or until a meat thermometer registers 135F for medium-rare.
  11. Transfer to a cutting board.
  12. Let stand, covered loosely, at least 20 minutes and up to 30 minutes before carving.
  13. Make sauce: Skim fat from drippings in roasting pan.
  14. Add wine and deglaze over moderately-high heat, scraping up browned bits.
  15. Boil 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 saucepan in a stream, whisking.
  18. Bring to a boil, whisking, and boil 1 minute.
  19. Season.