Roast Prime Rib Of Beef With Pink And Green Peppercorn Crust Recipe

Name: Roast Prime Rib Of Beef With Pink And Green Peppercorn Crust
Prep time: 30 min
Cook time: 130 min
Total time: 160 min
Yield: Serves 1 or more
Ingredients: Standing Rib Roast; Allspice Berries; 1/4 cup pink peppercorns; 1/4 cup green peppercorns; Butter; All Purpose Flour; Brown Sugar; 1 tablespoon Dijon mustard; Salt and pepper to taste; Dry Red Wine; 1 cup beef broth; 1 tablespoon cornstarch; 1 tablespoon Worcestershire sauce; 2 tablespoons water

Elevate your next dinner party with this show-stopping Roast Prime Rib of Beef! A vibrant pink and green peppercorn crust adds incredible flavor and visual appeal. This impressive recipe, complete with instructions for delicious rosemary popovers (made with the flavorful beef drippings!), will become your go-to for unforgettable roast beef dinners. Perfect for special occasions or a truly special Sunday supper.

Prep Time 30 mins

Cook Time 130 mins

Calories 1590.4 kcal

Protein 147g

Rating 5.0 (3 Reviews)

Roast Prime Rib Of Beef With Pink And Green Peppercorn Crust

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Roast Prime Rib Of Beef With Pink And Green Peppercorn Crust

Standing Rib Roast
Allspice Berries
1/4 cup pink peppercorns
1/4 cup green peppercorns
Butter
All Purpose Flour
Brown Sugar
1 tablespoon Dijon mustard
Salt and pepper to taste
Dry Red Wine
1 cup beef broth
1 tablespoon cornstarch
1 tablespoon Worcestershire sauce
2 tablespoons water

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How to Make Roast Prime Rib Of Beef With Pink And Green Peppercorn Crust

Let rib roast stand at room temperature for 1 hour.
Preheat oven to 500°F (260°C).
**Make the crust:** In a small bowl, combine 1/4 cup pink peppercorns, 1/4 cup green peppercorns, 2 tablespoons olive oil, 1 tablespoon Dijon mustard, and 1 teaspoon salt. Stir until a paste forms.
Pat the beef dry with paper towels and season generously with salt and pepper.
In a large roasting pan, sear the beef, ribs side down, for 30 minutes at 500°F (260°C).
Transfer the beef to a platter.
Reduce oven temperature to 350°F (175°C).
Return the beef to the roasting pan, ribs side down, and spread the peppercorn paste evenly over the top.
Roast for 1 hour and 15 minutes, or until a meat thermometer inserted into the thickest part registers 135°F (57°C) for medium-rare (adjust cooking time depending on desired doneness).
Transfer the beef to a cutting board and loosely tent with foil.
Let stand for at least 20 minutes and up to 30 minutes before carving to allow the juices to redistribute.
**Make the sauce:** Skim excess fat from the drippings in the roasting pan.
Add 1/2 cup red wine to the pan and deglaze over moderately high heat, scraping up any browned bits.
Boil until reduced by about half. Transfer to a saucepan.
Add 1 cup beef broth and boil for 5 minutes.
In a small bowl, whisk together 1 tablespoon cornstarch, 1 tablespoon Worcestershire sauce, and 2 tablespoons cold water until smooth.
Add the cornstarch slurry to the saucepan in a slow stream, whisking constantly.
Bring to a boil, whisking, and boil for 1 minute, or until the sauce thickens. Season with salt and pepper to taste.