Standing Prime Rib Roast with Pink Peppercorn Crust

Ingredients

INGREDIENTS

A 4-rib standing rib roast (about 8 pounds trimmed)

For crust:

2 teaspoons whole allspice berries, crushed

3 tablespoons pink peppercorns, crushed lightly (I found them at Williams-Sonoma)

3 tablespoons freeze-dried green peppercorns, crushed lightly

3 tablespoons unsalted butter, softened

2 tablespoons all-purpose flour

1 tablespoon firmly packed brown sugar

1 tablespoon Dijon mustard

1-1/2 teaspoons salt 

For sauce

2/3 cup dry red wine

2 cups low-salt beef broth

1-1/2 tablespoons cornstarch

1 tablespoon Worcestershire sauce

1 tablespoon water

Garnish:

rosemary sprigs 

Instructions

PREPARATION

Let rib roast stand at room temperature 1 hour.

Preheat oven to 500°F.

Make crust:

In a small bowl combine crust ingredients, stirring to form a paste.

Pat beef dry and sprinkle with salt and pepper.

In a roasting pan roast beef, ribs side down, 30 minutes.

Transfer beef to a platter and discard remaining drippings.

Reduce oven temperature to 350°F.

Return beef to roasting pan, ribs side down, and spread with peppercorn paste.

Roast beef 1-1/4 to 1-1/2 hours more, or until a meat thermometer inserted in fleshy section registers 135°F for medium-rare meat.

Transfer beef to a cutting board and let beef stand, covered loosely, at least 20 minutes and up to 30 minutes before carving.

Make sauce:


Skim fat from drippings in roasting pan.

To pan add wine and deglaze over moderately high heat, scraping up brown bits.

Boil mixture 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 pan in a stream, whisking.

Bring sauce to a boil, whisking, and boil 1 minutes.

Season sauce with salt and pepper.

Garnish rib roast and serve with sauce.