Roast Prime Ribs of Beef with Pink And Green Peppercorn Cru - BigOven 130516

Roast Prime Ribs of Beef with Pink And Green Peppercorn Cru

Ready in 1 hour

Top-ranked recipe named "Roast Prime Ribs of Beef with Pink And Green Peppercorn Cru"

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Try this Roast Prime Ribs of Beef with Pink And Green Peppercorn Cru recipe, or contribute your own. "Corn" and "December 19" are two tags used to describe Roast Prime Ribs of Beef with Pink And Green Peppercorn Cru.


Ingredients

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2/3 c Dry Red Wine
sprigs rosemary; to garnish
1 7.5-pound standing rib roast; (up to 8-pounds), (4-rib)
1 1/2 ts Salt
FOR SAUCE
1 1/2 tb Cornstarch
2 c Low-salt beef broth
3 tb Unsalted butter; softened
1 tb Dijon mustard
1 tb Brown Sugar; firmly packed
1 tb Worcestershire Sauce
3 tb Pink peppercorns *; crushed
2 tb All-purpose flour
FOR CRUST
2 ts Whole allspice berries;
1 tb Water
3 tb green; Freeze-dried

Original recipe makes 1

Servings  

Preparation

*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

Calories Per Serving: 12896 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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