Roast Prime Rib with Red Wine Sauce and Peppercorns
2 tsp crushed allspice
1 tsp rosemary crushed
3 tbsp pink peppercorns
3 tbsp green peppercorns
5 tbsp butter
2 tbsp flour
1 tbsp brown sugar
3 tbsp Dijon mustard
2 tsp salt
4-rib standing rib roast (8 lbs trimmed)
Red Wine Sauce (see recipe)
Let rib roast stand at room temp for 2 hours.
Combine first 9 ingredients and make into a paste.
Preheat oven to 500 degrees F.
Pat beef dry and in a roasting pan, roast the beef at 500 degrees ribs side down for 30 minutes. Move beef to a platter and use drippings for sauce.
Reduce oven temp to 350 degrees F and return beef to roasting pan, ribs side down and spread on the peppercorn paste. Roast beef 1 hour or until internal temperature reaches 135 degrees (for medium-rare).
Remove from oven and let beef stand for 20 minutes before carving. Serve with Red Wine Sauce.
Pairs Well With
My mom made this for Christmas dinner and it was fantastic!