Roast Prime Rib au Poivre with Mixed Peppercorns

READY IN: 3hrs 30minsYIELD: 1 Roast


  • 9lbsprime rib roast, excess fat trimmed(about 4 ribs)
  • 2tablespoonsDijon mustard
  • 4teaspoons minced garlic
  • 2tablespoons mixed peppercorns, coarsely crushed
  • 13 cup minced shallot
  • 3 12 cupscanned beef broth
  • 13 cupcognac or 1/3cupbrandy

    Serving Size: 1 (662) g

    Servings Per Recipe:8

    Calories: 2063.4

    Calories from Fat 1551 g 75 %

    Total Fat 172.4 g 265 %

    Saturated Fat 71.4 g 356 %

    Cholesterol 433.8 mg 144 %

    Sodium 766.3 mg 31 %

    Total Carbohydrate3.2 g 1 %

    Dietary Fiber 0.7 g 2 %

    Sugars 0.1 g 0 %

    Protein 117 g 234 %


  • Position rack in center of oven and preheat to 450°F. Place beef, fat side up, in shallow roasting pan. Sprinkle beef with salt. Mix mustard and garlic in small bowl. Spread mustard mixture over top of beef. Sprinkle 2 tablespoons crushed peppercorns over mustard mixture.
  • Roast beef 15 minutes. Reduce heat to 325°F. Roast until meat thermometer inserted into center of beef registers 125°F. for medium-rare, tenting loosely with foil if crust browns too quickly, about 2 hours 45 minutes. Transfer beef to platter. Tent with foil to keep warm.
  • Pour pan juices into 2-cup glass measuring cup (do not clean pan). Freeze juices 10 minutes. Spoon fat off top of pan juices, returning 1-tablespoon fat to roasting pan. Reserve juices.
  • Melt fat in same roasting pan over medium-high heat. Add shallots and sauté until tender, scraping up any browned bits from bottom of pan, about 2 minutes. Remove pan from heat. Add canned beef broth, then Cognac (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 teaspoon crushed peppercorns. Transfer pan juices to sauceboat.
  • Carve roast and serve with juices.
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