Roast Prime Ribs of Beef with Pink And Green Peppercorn Cru

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Roast Prime Ribs of Beef with Pink And Green Peppercorn Cru Ingredients

A; (4-rib) standing rib	1 tb Firmly packed brown sugar
; roast (about 7 1/2	1 tb Dijon mustard
; to 8 pounds	1 1/2 ts Salt
; trimmed)	FOR SAUCE
FOR CRUST	2/3 c Dry red wine
2 ts Whole allspice berries;	2 c Low-salt beef broth
3 tb Pink peppercorns*; crushed	1 1/2 tb Cornstarch
3 tb Freeze-dried green	1 tb Worcestershire sauce
3 tb Unsalted butter; softened	1 tb Water
2 tb All-purpose flour	Garnish: rosemary sprigs

Instructions for Roast Prime Ribs of Beef with Pink And Green Peppercorn Cru

*available at specialty foods shops Let rib roast stand at room temperature 1 hour. Preheat oven to 500F. 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 350F. 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 135F. 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. Serves 8. Gourmet December 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: PepperCuisine: Uncategorized

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