Herb-Crusted Prime Rib with Red Wine Pepper Sauce
Experience a perfect holiday or special occasion centerpiece with this Herb-Crusted Prime Rib. Featuring a delectable crust of pink and green peppercorns, Dijon mustard, and brown sugar, this roast is beautifully tender and flavorful. The red wine pepper sauce, created from the roast's drippings, adds a depth of flavor and elegance to this gourmet dish. Pair with our suggested Rosemary Popovers for a truly unforgettable meal.
8
Servings
N/A
Calories
14
Ingredients
Ingredients
standing rib roast
8 lbs (trimmed (4 ribs))
allspice berries
2 teaspoons (crushed)
pink peppercorns
3 tablespoons (crushed lightly)
freeze-dried green peppercorns
3 tablespoons (crushed lightly)
butter
3 tablespoons (softened)
all-purpose flour
2 tablespoons (none)
brown sugar
1 tablespoon (firmly packed)
Dijon mustard
1 tablespoon (none)
salt
1 1/2 teaspoons (none)
dry red wine
2/3 cup (none)
beef broth
2 cups (none)
cornstarch
1 1/2 tablespoons (none)
Worcestershire sauce
1 tablespoon (none)
water
1 tablespoon (none)
Instructions
1
Allow the rib roast to reach room temperature by letting it stand for about 1 hour.
2
Preheat your oven to a searing 500°F (260°C) to ensure a perfectly crisp exterior.
3
For the crust, combine 2 teaspoons of crushed allspice berries, 3 tablespoons each of lightly crushed pink and green peppercorns, 3 tablespoons of softened butter, 2 tablespoons of all-purpose flour, 1 tablespoon of firmly packed brown sugar, 1 tablespoon of Dijon mustard, and 1 1/2 teaspoons of salt in a small bowl. Mix well to a paste consistency.
4
Pat the beef dry before seasoning it lightly with the prepared paste.
5
Roast the beef, bone side down in your pan for 30 minutes. This initial high-temperature roasting locks in the juices and browns the crust.
6
Remove the beef temporarily and save its drippings should you wish to make our Rosemary Popovers (refer to My Recipes).
7
Reduce the oven temperature to 350°F (175°C).
8
Place the rib roast back into the roasting pan and generously spread the peppercorn paste evenly over the top and sides.
9
Continue roasting for an additional 1 to 1 ¼ hours or until a meat thermometer indicates a medium-rare at 135°F (57°C).
10
Transfer the roast to a cutting board, covering it loosely with foil. Allow it to rest for at least 20–30 minutes to let the juices redistribute.
11
For the sauce, first skim off excess fat from the drippings in the roasting pan.
12
Add 2/3 cup of dry red wine to the pan and deglaze over moderately-high heat, scraping the pan's flavorful browned bits. Reduce this by half.
13
Transfer the wine reduction to a saucepan and incorporate 2 cups of beef broth. Bring this to a boil for about 5 minutes.
14
Combine 1 ½ tablespoons of cornstarch, 1 tablespoon of Worcestershire sauce, and 1 tablespoon of cold water to create a slurry. Gradually whisk this into the boiling broth and wine mixture.
15
Continue to boil and whisk for about a minute until the sauce thickens.
16
Taste and adjust the seasoning to your preference. Serve the sauce with carved prime rib.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein for this recipe?
The main protein is an 8-pound standing rib roast, trimmed to 4 ribs.
How long should the rib roast sit at room temperature before cooking?
Allow the rib roast to stand for about 1 hour to reach room temperature.
What is the initial preheating temperature for the oven?
Preheat the oven to a searing 500°F (260°C) to ensure a crisp exterior.
What ingredients are used to make the herb crust?
The crust consists of allspice berries, pink peppercorns, green peppercorns, butter, flour, brown sugar, Dijon mustard, and salt.
How should the peppercorns be prepared for the crust?
Both the pink and freeze-dried green peppercorns should be lightly crushed.
How many teaspoons of allspice berries are needed?
You will need 2 teaspoons of crushed allspice berries.
What type of mustard is used in the crust?
The recipe calls for 1 tablespoon of Dijon mustard.
How should the beef be prepared before applying the crust paste?
Pat the beef dry before seasoning it lightly with the prepared paste.
In what position should the roast be placed in the pan?
The roast should be placed bone side down in the roasting pan.
How long is the initial high-temperature roasting phase?
Roast the beef at the high temperature for 30 minutes to lock in juices.
What should you do with the drippings after the first 30 minutes of roasting?
Save the drippings if you wish to make Rosemary Popovers.
What is the secondary roasting temperature?
Reduce the oven temperature to 350°F (175°C) for the remainder of the cooking time.
When should the majority of the peppercorn paste be applied?
Spread the paste evenly over the top and sides after the initial 30-minute sear and after reducing the oven temperature.
How much longer does the roast cook after reducing the heat?
It should continue roasting for an additional 1 to 1 1/4 hours.
What is the target internal temperature for a medium-rare prime rib?
The meat thermometer should indicate 135°F (57°C) for medium-rare.
How long must the roast rest before carving?
Allow the roast to rest for at least 20 to 30 minutes covered loosely with foil.
Why is resting the meat important?
Resting allows the juices to redistribute throughout the meat, ensuring it stays tender.
How do you start the Red Wine Pepper Sauce?
First, skim off excess fat from the roasting pan drippings.
What is used to deglaze the roasting pan?
Add 2/3 cup of dry red wine to the pan to deglaze.
By how much should the red wine be reduced?
The red wine should be reduced by half over moderately-high heat.
How much beef broth is added to the sauce?
Incorporate 2 cups of beef broth into the wine reduction.
How long should the broth and wine mixture boil?
Bring the mixture to a boil for about 5 minutes.
What ingredients make up the thickening slurry for the sauce?
The slurry is made from 1 1/2 tablespoons of cornstarch, 1 tablespoon of Worcestershire sauce, and 1 tablespoon of cold water.
How do you incorporate the slurry into the sauce?
Gradually whisk the slurry into the boiling broth and wine mixture.
How long should the sauce boil after adding the slurry?
Continue to boil and whisk for about one minute until the sauce thickens.
How many servings does this recipe provide?
This recipe yields 8 servings.
Is there a recommended side dish for this meal?
The recipe suggests pairing the prime rib with Rosemary Popovers.
What type of green peppercorns are used?
The recipe specifies freeze-dried green peppercorns.
What is the total number of ingredients in this recipe?
There are 14 ingredients required for this recipe.
What tags are associated with this recipe?
Associated tags include prime rib, peppercorn crust, roast beef, red wine sauce, holiday meal, special occasion, gourmet, and main course.