Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Roast Prime Rib of Beef With Pink and Green Peppercorn Crust Recipe
    Lost? Site Map

    Roast Prime Rib of Beef With Pink and Green Peppercorn Crust

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 10 mins

    10 mins

    2 hrs

    evelyn/athens's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    • 8 lbs standing rib roast (4 ribs, trimmed)




    1. 1
      Let rib roast stand at room temperature 1 hour.
    2. 2
      Preheat oven to 500°F.
    3. 3
      Make crust: In a small bowl combine all crust ingredients, stirring to form a paste.
    4. 4
      Pat beef dry and season.
    5. 5
      In a pan, roast beef, ribs side down, 30 minutes.
    6. 6
      Transfer beef to a platter.
    7. 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. 8
      Reduce oven temperature to 350°F.
    9. 9
      Return beef to roasting pan, ribs side down, and spread with peppercorn paste.
    10. 10
      Roast beef 1 – 1 ¼ hours longer, or until a meat thermometer registers 135F for medium-rare.
    11. 11
      Transfer to a cutting board.
    12. 12
      Let stand, covered loosely, at least 20 minutes and up to 30 minutes before carving.
    13. 13
      Make sauce: Skim fat from drippings in roasting pan.
    14. 14
      Add wine and deglaze over moderately-high heat, scraping up browned bits.
    15. 15
      Boil until reduced by about half and transfer to a saucepan.
    16. 16
      Add broth and boil 5 minutes.
    17. 17
      In a small bowl, dissolve cornstarch in Worcestershire Sauce and water and add to saucepan in a stream, whisking.
    18. 18
      Bring to a boil, whisking, and boil 1 minute.
    19. 19

    Ratings & Reviews:

    • on September 05, 2008


      We really liked everything about this recipe. I used regular allspice instead of the berries, because I couldn't find any at the store, but other than that stayed with the recipe. This is one heck of a nice roast that came out juicy and tender with lots of flavor, and one we will have again when we can afford the prime rib that is!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 03, 2006


      The paste was great - at first I thought it might become overpowering but stuck with the recipe as it read nevertheless, and I am sure glad I did. Yes, it has a bit of bite, but I timed it spot on to the recipe and my roast was so tender - medium rare - turned out just divine. Now I won't be scared of prime rib anymore! Thanks, Ev.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 03, 2006


      I made this for Christmas dinner! I opted out of the sauce, because the rub was really so spicy-sweet and good (I only had a 2 rib roast but made the full rub amount.) I would certainly make again....

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Roast Prime Rib of Beef With Pink and Green Peppercorn Crust

    Serving Size: 1 (97 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 1590.3
    Calories from Fat 1240
    Total Fat 137.8 g
    Saturated Fat 57.6 g
    Cholesterol 338.2 mg
    Sodium 893.8 mg
    Total Carbohydrate 5.5 g
    Dietary Fiber 0.1 g
    Sugars 2.0 g
    Protein 73.6 g

    The following items or measurements are not included:

    standing rib roast

    allspice berries

    pink peppercorns

    green peppercorns

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes