Roast Prime Rib au Poivre with Mixed Peppercorns
photo by Denver cooks
- Ready In:
- 3hrs 30mins
- Ingredients:
- 7
- Yields:
-
1 Roast
- Serves:
- 8
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
- 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.
- 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.
- 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.
- 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.
- Carve roast and serve with juices.
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RECIPE SUBMITTED BY
Denver cooks
Jackson, Wyoming
Love to experiment with new recipes