Roast Prime Rib Au Poivre

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READY IN: 3hrs 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (9 lb) prime rib roast, excess fat trimmed (about 4 ribs)
  • salt (to taste)
  • 2
    tablespoons Dijon mustard
  • 4
    teaspoons minced garlic
  • 2
    tablespoons mixed peppercorns, coarsely crushed
  • 1
    teaspoon mixed peppercorn, coarsely crushed
  • 13
    cup minced shallot
  • 3 12
    cups canned beef broth
  • 13
    cup cognac or 1/3 cup brandy
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DIRECTIONS

  • Position rack in center of oven and preheat to 450 degrees.
  • Place beef, fat side up, in a shallow roasting pan. Sprinkle beef with salt.
  • Mix mustard and garlic in a small bowl. Spread mustsard mixture over top of beef. Sprinkle 2 T. crushed peppercorns over mustard mixture.
  • Roast beef 15 minutes. Reduce heat to 325 degrees. Roast until meat thermometer inserted in center of roast registers 125 degrees for medium-rare, tenting loosely with foil if crust browns too quickly, about 2 hours and 45 minutes. Transfer beef to platter; tent with foil to keep warm and rest.
  • Meanwhile, pour pan juices into a 2-cup glass measuring cup (do not clean pan). Freeze pan juices for 10 minutes. Spoon fat off top of pan juices, returning 1 T. fat to roasting pan. Reserve juices.
  • Melt fat in same roasting pan over medium-high heat. Add shallots and saute until tender, scraping up any browned bits from bottom of pan, about 2 minutes. Remove pan from heat. Add canned beef broth, then Cognac (be careful, 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 t. crushed peppercorns. Transfer pan juices to sauceboat.
  • Carve roast and serve with juices.
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