Roast Prime Rib With Peppercorn Crust Recipes

BLACK PEPPER CRUSTED PRIME RIB

Steps:

• Preheat oven to 375 degrees F.
• Rinse the roast and pat dry. Bring roast to room temperature. Stud prime rib with garlic cloves by cutting slits into the meat and placing cloves inside. Rub Italian dressing mix all over roast. Pour black peppercorns into a shallow dish and dredge the roast in the pepper so that it's completely covered. Transfer to a roasting pan lined in aluminum foil.
• Place roast in the oven and cook for 1 hour. Turn oven off and let meat sit in oven until meat reaches the desired degree of doneness, about 130 to 135 degrees F for medium rare. Let rest for 10 minutes before carving.
• *Cook's Note: Have butcher remove ribs from roast and tie it.

ROAST PRIME RIBS OF BEEF WITH CRACKED PEPPER CRUST

Steps:

• Let the meat stand at room temperature for 1 hour. In a small bowl combine the black pepper, the green pepper, the white pepper, the allspice, the thyme, and the salt and rub the meat with the mixture. Roast the meat rib side down in a roasting pan in a preheated 500°F. oven for 30 minutes, reduce the heat to 350°F., and roast the meat for 1 hour and 45 minutes to 2 hours more, or until a meat thermometer inserted in the fleshy part of the meat registers 130°F. for medium-rare. Twenty minutes before the roast is done add to the pan the carrots, the garlic, and the shallots, all patted dry. (Remove the vegetables with a slotted spoon if they brown too quickly.) Transfer the roast to a heated platter, drain the vegetables on paper towels, and keep them warm, covered loosely. Let the roast rest for at least 20 minutes and up to 30 minutes before carving it.
• Make the sauce:
• Skim the fat from the pan juices, add the red wine, and deglaze the pan over moderately high heat, scraping up the brown bits. Boil the liquid until it is reduced by half and transfer it to a saucepan. Add the broth and 1/4 cup of the Madeira and boil the mixture for 5 minutes. In a small bowl stir together the remaining 2 tablespoons Madeira, the arrowroot, and
• the mustard and add the mixture to the pan in a stream, whisking. Bring the sauce to a boil, whisking, and boil it for 1 minute. Season the sauce with salt and pepper and transfer it to a heated sauceboat. Arrange the roasted vegetables around the roast with the fresh thyme and serve the roast with sauce.

ROAST PRIME RIBS OF BEEF WITH PINK AND GREEN PEPPERCORN CRUST AND RED-WINE PAN SAUCE

Steps:

• 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 to 1 1/4 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 discard strings if necessary. 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.

PRIME RIB WITH A PEPPERCORN & ROASTED GARLIC CRUST RECIPE - (4.5/5)

Steps:

• Preheat the to 350°F. Spread garlic cloves out on a small oven-safe pan. Toss with 1 teaspoon oil, cover the pan with foil and bake 15 to 20 minutes, or until the garlic is soft enough to mash with a fork. To make the garlic & peppercorn crust, mash roasted garlic in a medium-size mixing bowl until there are no large pieces. Add mustard, mayonnaise, bread crumbs, and peppercorns. Mix well and set aside. In a skillet large enough to fit the roast, heat 2 tablespoons of oil over medium-high heat until the oil begins to ripple. Season roast with salt then carefully place it into skillet. Sear until all sides are brown, about 5 to 8 minutes per side. Move meat to a roasting pan and make sure the fatty side is facing up. Let roast cool a bit before evenly pressing the crust all over the top. Roast 90 to 120 minutes, or until desired doneness. (At 125°F, the roast is medium rare. At 130°F, the roast is medium.) Let the roast rest for 15 minutes before slicing.

HORSERADISH CRUSTED PRIME RIB WITH PEPPERCORN SAUCE

Steps:

• Preheat the oven to 425 degrees F.
• In a large bowl add the bread crumbs, horseradish and fresh herbs. Mix well you're your hands so all the natural oils are released into the bread crumbs. Spread the mustard evenly over the whole prime rib, then top with the bread crumb mixture. Liberally spray the prime rib with food spray. Put the prime rib into a roasting pan and roast until the internal temperature on an instant-read thermometer registers 115 degrees F. Remove the pan from the oven and set aside! Transfer the meat to a cutting board and let rest for 20 minutes.
• Cook's Note: The beef will continue to cook while resting. It will be medium-rare. If you like it more done, leave it longer in the oven.
• For the sauce:
• Pour the oil into a large skillet, over medium-high heat. Add the diced onion and cook until translucent, approximately 3 minutes. Stir in the green peppercorns, then remove the pan from the heat and add the brandy. Return the pan to the heat and allow the alcohol to burn off. Add the beef stock and reduce the liquid by half its volume. Stir in the heavy cream and the chopped parsley. Continue to cook for another 5 minutes. Season with salt, if needed, and transfer to a serving bowl.
• Slice the prime rib and arrange on a platter. Serve the sauce on the side and enjoy.

ROAST PRIME RIBS OF BEEF WITH CRACKED PEPPER CRUST

Steps:

• Let the meat stand at room temperature for 1 hour.
• In a small bowl combine the black peppercorns, green peppercorns, white peppercorns, allspice, thyme, and coarse salt. Rub the meat with the mixture.
• Roast the meat, rib side down in a roasting pan, in a preheated 500 degrees Fahrenheit oven for 30 minutes, reduce the heat to 350 degrees Fahrenheit.
• Roast the meat for 1 hour and 45 minutes to 2 hours more, or until a meat thermometer inserted in the fleshy part of the meat registers 130 degrees Fahrenheit for medium-rare.
• Twenty minutes before the roast is done, add the blanched baby carrots, garlic, and shallots, all patted dry, to the pan.
• (Remove the vegetables with a slotted spoon if they brown too quickly.).
• Transfer the roast to a heated platter, drain the vegetables on paper towels, and keep them warm, covered loosely.
• Let the roast rest for at least 20 minutes and up to 30 minutes before carving it.
• Make the sauce:.
• Skim the fat from the pan juices, add the red wine, and deglaze the pan over moderately high heat, scraping up the brown bits.
• Boil the liquid until it is reduced by half and transfer it to a saucepan.
• Add the beef broth and 1/4 cup of the Madeira wine and boil the mixture for 5 minutes.
• In a small bowl stir together the remaining 2 tablespoons Madeira, arrowroot, and the mustard; add the mixture to the pan in a stream, whisking constantly.
• Bring the sauce to a boil, whisking, and boil it for 1 minute.
• Season the sauce with salt and pepper and transfer it to a heated sauceboat.
• Arrange the roasted vegetables around the roast with the fresh thyme and serve the roast with sauce.

SHEILA'S PEPPER-CRUSTED PRIME RIB WITH HORSERADISH SAUCE

Steps:

• About 1 hour before roasting, remove the prime rib from the refrigerator and let come to room temperature. Preheat oven to 500 degrees. Place rib roast, fat side up, on rack in 14x10-inch roasting pan.
• Make small slits all over the prime rib and insert a slice of garlic in each slit. Using a fork, poke holes in roast and then rub roast with Worcestershire sauce. Mix together cracked peppercorns, kosher salt, garlic powder, and thyme and then rub all over roast.
• Cut top third off head of garlic, keeping top and bottom intact. Drizzle oil over cut sides and place garlic top back on bottom. Wrap tightly in foil.
• Place rib roast in oven and immediately turn oven down to 350 degrees. Place garlic on oven rack next to rib roast. Remove garlic after about an hour, then remove from oven, unwrap, and let cool. Roast beef until meat thermometer inserted into thickest part of meat (not touching bone) reaches 135 degrees (this is about 18-20 minutes per pound). Internal temperature of meat will rise to 145 degrees (medium-rare) upon standing. Or, roast until desired doneness. Transfer to large serving platter; cover loosely with foil and let roast stand 15 minutes for easier slicing.
• Meanwhile, in medium bowl, with wire whisk, whisk sour cream and heavy cream until soft peaks form. Into small bowl, press soft roasted garlic from each clove; discard skin. Add horseradish to garlic and mash together with fork. Fold into cream mixture. Stir in 1/4 t. table salt and 1/4 t. freshly ground black pepper. Spoon into small serving bowl.
• To serve, garnish platter with fresh herbs. Serve sauce alongside beef.