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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.
- 8 lbs standing rib roast (4 ribs, trimmed)
- 2 teaspoons allspice berries, crushed
- 3 tablespoons pink peppercorns, crushed lightly
- 3 tablespoons freeze-dried green peppercorns, crushed lightly
- 3 tablespoons butter, softened
- 2 tablespoons all-purpose flour
- 1 tablespoon firmly packed brown sugar
- 1 tablespoon Dijon mustard
- 1 1⁄2 teaspoons salt
- 2⁄3 cup dry red wine
- 2 cups beef broth
- 1 1⁄2 tablespoons cornstarch
- 1 tablespoon Worcestershire sauce
- 1 tablespoon water
- Let rib roast stand at room temperature 1 hour.
- Preheat oven to 500°F.
- Make crust: In a small bowl combine all crust ingredients, stirring to form a paste.
- Pat beef dry and season.
- In a pan, roast beef, ribs side down, 30 minutes.
- Transfer beef to a platter.
- (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).
- Reduce oven temperature to 350°F.
- Return beef to roasting pan, ribs side down, and spread with peppercorn paste.
- Roast beef 1 – 1 ¼ hours longer, or until a meat thermometer registers 135F for medium-rare.
- Transfer to a cutting board.
- Let stand, covered loosely, at least 20 minutes and up to 30 minutes before carving.
- Make sauce: Skim fat from drippings in roasting pan.
- Add wine and deglaze over moderately-high heat, scraping up browned bits.
- Boil until reduced by about half and transfer to a saucepan.
- Add broth and boil 5 minutes.
- In a small bowl, dissolve cornstarch in Worcestershire Sauce and water and add to saucepan in a stream, whisking.
- Bring to a boil, whisking, and boil 1 minute.