ROAST PRIME RIB WITH PEPPERCORN CRUST

ROAST PRIME RIB WITH PEPPERCORN CRUST image

Categories Beef

Yield 8

Number Of Ingredients 9

4 rib standing prime rib beef roast (7 1/2 to 8 pounds trimmed well)
1 1/2 teaspoon salt
2 tablespoons Dijon mustard
4 teaspoons minced garlic
2 1/2 tablespoons mixed whole peppercorns, coarsely crushed
(Use black, green & pink peppercorns)
4 shallots, minced
2 - 14 1/2 oz cans low sodium beef broth
1/3 cup brandy

Steps:

Let rib roast stand at room temperature for 1 hour. Preheat oven to 450. Pat beef dry with paper towels. Sprinkle with salt. Place roast, fat side up, in shallow roasting pan. In small mixing bowl, blend mustard and garlic. Cover top of roast with mustard and garlic paste. Sprinkle the crushed peppercorns over the mustard paste. Roast beef 15 minutes. Reduce heat to 325. Roast 2 1/2 hours or until meat thermometer inserted into beef registers 130, for medium-rare. Tent beef with foil if crust browns too quickly. Transfer beef to cutting board. Let roast stand for 20 minutes, covered lightly with foil to keep warm before carving. Pour pan juices into glass measuring cup; but do not clean roasting pan. Freeze juices 10 minutes. Spoon fat off top of pan juices and melt 1 tablespoon fat in the same pan over medium heat. Reserve juices. To pan, add shallots; sauté until tender, scraping up any browned bits. Remove pan from heat. Stir in beef broth, then brandy carefully as liquid may flame up. Return pan to heat; boil until liquid is reduced to 2 cups. Add reserved pan juices. Season to taste. Thicken with cornstarch mixed with water, if desired. Transfer sauce to gravyboat. Carve roast, garnish and serve with sauce.