Roast Prime Rib of Beef With Pink and Green Peppercorn Crust
"If you're looking for THE recipe to make for your next roast beef dinner - this is it! I love the peppery crust on this. Make sure you check out the recipe for Rosemary Popovers that are so good made with the beef drippings."
- Ready In:
- 2hrs 10mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 8 lbs standing rib roast (4 ribs, trimmed)
-
crust
- 2 teaspoons allspice berries, crushed
- 3 tablespoons pink peppercorns, crushed lightly
- 3 tablespoons freeze-dried green peppercorns, crushed lightly
- 3 tablespoons butter, softened
- 2 tablespoons all-purpose flour
- 1 tablespoon firmly packed brown sugar
- 1 tablespoon Dijon mustard
- 1 1⁄2 teaspoons salt
-
sauce
- 2⁄3 cup dry red wine
- 2 cups beef broth
- 1 1⁄2 tablespoons cornstarch
- 1 tablespoon Worcestershire sauce
- 1 tablespoon water
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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Reviews
-
We really liked everything about this recipe. I used regular allspice instead of the berries, because I couldn't find any at the store, but other than that stayed with the recipe. This is one heck of a nice roast that came out juicy and tender with lots of flavor, and one we will have again when we can afford the prime rib that is! -
The paste was great - at first I thought it might become overpowering but stuck with the recipe as it read nevertheless, and I am sure glad I did. Yes, it has a bit of bite, but I timed it spot on to the recipe and my roast was so tender - medium rare - turned out just divine. Now I won't be scared of prime rib anymore! Thanks, Ev. -
I made this for Christmas dinner! I opted out of the sauce, because the rub was really so spicy-sweet and good (I only had a 2 rib roast but made the full rub amount.) I would certainly make again....
RECIPE SUBMITTED BY
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
