oftt

Roast Prime Rib au Poivre

by Lisa
Print Email

1 9-pound prime rib beef roast (about 4 ribs), excess fat trimmed
2 tablespoons Dijon mustard
1½ tablespoons minced garlic
2½ tablespoons mixed whole peppercorns, coarsely crushed
1/4 cup minced shallots
3½ cups canned low-sodium beef broth
1/3 cup Brandy

Salt to taste

 

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.

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.

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

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 crushed peppercorns. Add salt if desired. Transfer pan juices to sauceboat.

Carve roast and serve with juices.

 

--Adapted from Bon Appetit

 

restaurant news

The River Cafe
London - British Isles
by Michael Elias

rivercafe.jpg The good thing about having a sister who owns a restaurant – and The River Café is a great one in my opinion – is that when she’s cooking my son is allowed to order ‘off the menu’. In his case...

Read more...
An Old Bear Worth a Second Encounter
Italy
by Libby Segal

ImageNormally, one encounter with an old bear would terrify a person. It would probably scare a person out of the wilderness and into solitude for an unforeseeable amount of time. It would most likely...

Read more...
Pasteis de Belem
Europe
by Amy Sherman

portugal.jpg"I just returned from Lisbon and only have one thing to say - Belem Pasteis de Nata"

Thanks to a reader for reminding me of what is the can't miss taste of Lisbon. While there are wonderful...

Read more...
Coming Soon: Vice District Brewing
Chicago
by Tim Ruddell

ViceDistrictStanding outside the landmark Buick Building in Chicago’s historic Motor Row District, Curtis Tarver II and Quintin Cole have beer and business on their minds. They plan to open a brewpub, Vice...

Read more...