Pink Peppercorn-Crusted Prime Rib of Beef with Cabernet Gravy

By slebel

Ingredients

• 4 to 5 lb (2 to 2.5 kg) prime rib premium oven roast
• 1/4 cup (50 mL) butter, softened
• 3 tbsp (45 mL) all-purpose flour
• 3 tbsp (45 mL) pink peppercorns, crushed lightly
• 2 tbsp (25 mL) Dijon mustard
• 1 tbsp (15 mL) cracked black peppercorns
• 1 tbsp (15 mL) packed brown sugar
• 1 tsp (5 mL) salt
• Cabernet Gravy
• 1 onion, finely chopped
• 3 tbsp (45 mL) all-purpose flour
• 3/4 cup (175 mL) Cabernet or other full-bodied red wine
• 2 cups (500 mL) beef stock
• Salt and freshly ground pepper

Preparation

Step 1

1. Let roast stand at room temperature for 30 minutes. Preheat oven to 325ºF (160ºC).

2. Place roast, rib-side down, in roasting pan. Make a paste with butter, flour, pink peppercorns, mustard, black peppercorns, sugar and salt. Rub over top and sides of roast. Roast, uncovered, for about 1½ hours for rare or until meat thermometer reads 135ºF (57ºC) or 2 hours for medium or until meat thermometer reads 155ºF (68ºC). Place roast on cutting board, and tent with foil for 15 minutes.

3. To make Cabernet Gravy, skim most of the fat from roasting pan and discard. Place pan over medium heat and stir in onions. Cook, stirring, for about 3 minutes or until soft. Sprinkle in flour and cook, stirring, for 1 to 2 minutes. Whisk in wine then beef stock, scraping up any bits stuck to pan. Simmer, stirring often, for about 5 minutes or until thickened. Season to taste with salt and pepper. Strain into a warmed gravy boat. Serve slices of roast drizzled with gravy.