Roast Prime Rib of Beef With Pink and Green Peppercorn Crust

Recipe by evelynathens
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READY IN: 2hrs 10mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Season.
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