Peppercorn Crusted Prime Rib with Red Wine Jus
Servings Prep Time
8-10servings 5minutes
Cook Time Passive Time
60-90minutes 90minutes
Servings Prep Time
8-10servings 5minutes
Cook Time Passive Time
60-90minutes 90minutes
Ingredients
  • 6-7pound standing rib roastbone in
  • 1tablespoon kosher salt
  • 1/8cup rainbow peppercorns
  • 5cloves garlic
  • 3tablespoons fresh rosemary leaves
  • 3tablespoons extra-virgin olive oil
  • 1cup red wine
  • 32ounces beef stockgood quality
  • horseradish creamfor serving (optional)
Instructions
  1. Place roast fat cap side up on a rack in a roasting pan or directly in a roasting pan. Rub fat cap with kosher salt. Let stand at room temperature for 60 minutes.
  2. Adjust rack to lower third position in the oven. Preheat oven to 450 degrees Fahrenheit.
  3. In a mini-food processor, combine peppercorns, garlic, rosemary leaves, and olive oil.
  4. Chop/process to a fine paste consistency. Alternately, peppercorns can also be ground in a clean coffee bean grinder or pepper mill. Garlic and rosemary can be chopped fine and combined with olive oil and ground peppercorns in a small bowl.
  5. Rub the fat cap of the roast with peppercorn, garlic and herb paste. Let stand for an additional 30 minutes at room temperature. Place an oven safe thermometer in the middle side of the roast until it reaches the center of the roast. Ensure thermometer is not touching a bone.
  6. Roast for 15 minutes. Reduce oven temperature to 325 degrees Fahrenheit. Roast until roast reaches an internal temperature of 111 degrees Fahrenheit. Estimate about 15 minutes per pound.
  7. Remove roast from roasting pan to a carving board. Let stand at room temperature, uncovered, for a 1/2 hour before slicing so the juices can redistribute.
  8. Pour the drippings from the roasting pan into a fat separator. Discard the excess fat.
  9. A few minutes before carving meat, position roasting pan on two burners. Bring to medium-high heat. Add red wine, de-glazing the roasting pan with a whisk. Reduce wine by about half, approximately 3-5 minutes. Add de-fatted drippings back to roasting pan. Whisk to combine. Whisk in beef stock cooking for an additional few minutes. Serve.
Recipe Notes

Check ingredients and/or manufacturer’s website to ensure beef stock is gluten free.

Recipe courtesy of www.sisterspicekitchen.com 
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