*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
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|Serving Size: 1 Serving (4357g)|
|Recipe Makes: 1|
|Calories from Fat: 10145 (79%)|
|Amt Per Serving||% DV|
|Total Fat 1127.2g||1503 %|
|Saturated Fat 511.3g||2556 %|
|Monounsaturated Fat 447.8g|
|Polyunsanturated Fat 42.2g|
|Cholesterol 2935.1mg||903 %|
|Sodium 3776.6mg||130 %|
|Potassium 9652.7mg||254 %|
|Total Carbohydrate 75.4g||22 %|
|Dietary Fiber 9.8g||39 %|
|Sugars, other 65.6g|
|Protein 555.8g||794 %|
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Calories per serving: 12896
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