Roast Prime Rib au Poivre

By Grandmax4

Ingredients

• 1 9 pound prime rib beef roast (about 4 ribs) -- excess fat trimmed
• 2 tablespoons Dijon mustard
• 4 teaspoons minced garlic
• 2 tablespoons plus 1 teaspoon mixed whole peppercorns -- coarsely crushed
• 1/3 cup minced shallots
• 3 1/2 cups canned beef broth
• 1/3 cup Cognac or brandy

Details

Servings 8

Preparation

Step 1

1. Position rack in center of oven and preheat to 450°F. Place beef, fat side up, in shallow roasting pan. Sprinkle beef with salt. Mix mustard and garlic in small bowl. Spread mustard mixture over top of beef. Sprinkle 2 tablespoons crushed peppercorns over mustard mixture.

2. Roast beef 15 minutes. Reduce heat to 325°F. Roast until meat thermometer inserted into center of beef registers 125°F. for medium-rare, tenting loosely with foil if crust browns too quickly, about 2 hours 45 minutes. Transfer beef to platter. Tent with foil to keep warm.

3. Pour pan juices into 2-cup glass measuring cup (do not clean pan). Freeze juices 10 minutes. Spoon fat off top of pan juices, returning 1 tablespoon fat to roasting pan. Reserve juices.

4. Melt fat in same roasting pan over medium-high heat. Add shallots and sauté until tender, scraping up any browned bits from bottom of pan, about 2 minutes. Remove pan from heat. Add canned beef broth, then Cognac (liquid may ignite). Return pan to heat and boil until liquid is reduced to 2 cups, about 15 minutes. Add pan juices and remaining 1 teaspoon crushed peppercorns. Transfer pan juices to sauceboat.

Carve roast and serve with juices.