Roast Prime Rib au Poivre with Mixed Peppercorns

White, black, green, and pink peppercorns add wonderful flavor to this very special prime rib. If possible, search out a butcher who carries dry-aged beef-it’s more tender, flavorful, and juicy than the non-aged variety. A full-bodied California 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.

• Ready In: 3 hrs 30 mins
• Serves: 8
• Yields: 1 Roast

Ingredients

• 9  lbs  prime rib roast, excess fat trimmed (about 4 ribs)
• 2  tablespoons Dijon mustard
• 4  teaspoons  minced garlic
• 2  tablespoons  mixed peppercorns, 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. Position rack in center of oven and preheat to 450°F. Place beef, fat side up, in shallow roasting pan. Sprinkle beef with salt. Mix mustard and garlic in small bowl. Spread mustard mixture over top of beef. Sprinkle 2 tablespoons crushed peppercorns over mustard mixture.
2. Roast beef 15 minutes. Reduce heat to 325°F. Roast until meat thermometer inserted into center of beef registers 125°F. for medium-rare, tenting loosely with foil if crust browns too quickly, about 2 hours 45 minutes. Transfer beef to platter. Tent with foil to keep warm.
3. Pour pan juices into 2-cup glass measuring cup (do not clean pan). Freeze juices 10 minutes. Spoon fat off top of pan juices, returning 1-tablespoon fat to roasting pan. Reserve juices.
4. Melt fat in same roasting pan over medium-high heat. Add shallots and sauté until tender, scraping up any browned bits from bottom of pan, about 2 minutes. Remove pan from heat. Add canned beef broth, then Cognac (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 teaspoon crushed peppercorns. Transfer pan juices to sauceboat.
5. Carve roast and serve with juices.