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.
- 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.
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!
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.
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....