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

Little Next Door
Los Angeles
by Juliet Seniff

coffee.jpgIt’s 4 o’clock on Sunday afternoon, and like any well-adjusted twentysomething, I’m eating breakfast.  More specifically, I’m having brioche french toast and cappuccino at the Little Next Door on...

Read more...
Olio Pizzeria
Los Angeles
by Maia Harari

ImageI think there might be a reason most of the neutral or positive reviews of Olio Pizzeria focus mainly on breakfast. Their overhyped pizza crust tastes like english muffins. And, unfortunately,...

Read more...
The Lucky Pig
Northern California
by Amy Sherman

LuckyPigI am somewhat obsessed with a dish called the Lucky Pig, it’s served at Solbar in Calistoga and I order it almost every time I dine there. It’s basically tender roast pork served with a lot of...

Read more...
Talk About Cheesy! Greenspan's Grilled Cheese
Los Angeles
by Annie Stein

greenspans1Greenspans is tiny and sandwiched (no pun intended) in between a bar and some tacky Melrose clothing store on the old Tommy Tang strip of Melrose, where Evan Kleiman opened Angeli Cafe all those...

Read more...