Roast Prime Rib Au Poivre With Mixed Peppercorns Recipes

ROAST PRIME RIB AU POIVRE

Roast Prime Rib Au Poivre image

White, black, green and pink peppercorns add wonderful flavor to this very special roast. A full-bodied Cabernet Sauvignon or French Bordeaux is the perfect wine to serve. As for vegetables, mix butter and tarragon with cooked baby carrots and green beans for a delicious accompaniment, then round it out with my Recipe #321181. Now that's a holiday feast!

Provided by JackieOhNo

Categories Roast Beef

Time 3h40m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

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
1/3 cup minced shallot
3 1/2 cups canned beef broth
1/3 cup cognac or 1/3 cup brandy

Steps:

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.

Nutrition Facts : Calories 1884.7, Fat 168.2, SaturatedFat 70.2, Cholesterol 372.5, Sodium 657.6, Carbohydrate 4.6, Fiber 1.2, Sugar 0.1, Protein 83.2

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