YumYum Divas YumYum Recipes: * * Roast Prime Ribs of Beef with White, Pink, & Green Peppercorn Crust and Red-Wine Pan Sauce * *, contributed by TwinLakesChef

Contributed by: TwinLakesChef

Additional Credits for Recipe

Gourmet December 1994

Note from the Diva

Our favorite Christmas Dinner. Note: 12/25/2010 Made this again for just the two of us. No rosemary available for the roasted vegetables so chose to saute matchstick vegies which were topped with just a little fresh parmesian cheese. The roast was not USDA Prime but Choice and was acceptable. If it had been cooked beyond Medium Rare, it would not have been so tasty. The wine sauce was a great complement to the meat and the Garlic-Mashed Potatoes. Initial Baking at 500 degrees F only took 15 minutes because this is a much smaller roast than what we usually get. The Baking at 350 degree F. took only 1 hour and 30 minutes and we would have preferred only going 1 hour 20 minutes. An instant read thermometer is your best friend!

List of Ingredients

One 4-rib standing rib roast (about 7 1/2 to 8 pounds trimmed) Have your butcher carve away the bones then tie them back on; it makes it easier to carve at serving time. For crust 2 teaspoons whole allspice berries, crushed 3 tablespoons pink peppercorns*, crushed lightly 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

Preparation

Parboil: baby carrots, small onions, small red potatoes and add to pan the last 45 minutes of roasting time. . .Any other favorite vegetables. Garnish: rosemary sprigs 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, roast 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, at least 20 minutes and as much as 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.

Cooking Time & Temperature

500 degrees F 30 minutes 350 degrees F 1 1/4 hours or 135 degrees F for Medium-Rare Let stand 20 minutes

Number of Servings: 8

Cookbook Category
Beef

General Cooking/Prep Method
Roast

Recipe Type - Categories
Fancy Food

Extra Features of Recipe
Difficulty Level-Difficult
Gourmet

Good for Season/Celebration/Holiday
Formal Dinner Party
Gourmet Dinner Club
Holidays

Tested & Approved Recipe
Yes!

(Image by TwinLakesChef)
"Put in 500 degree F. for 30 Minutes"
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"Remove from pan to drain off fat."
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"Spread on Peppercorn/ Mustard Crust"
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"Plated"
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(Image by TwinLakesChef)
"For a Twist, We didn't Roast the Vegetables"
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