Roast Prime Rib Of Beef With Pink And Green Peppercorn Crust - cooking recipe

Ingredients

8 lbs standing rib roast (4 ribs, trimmed)
crust
2 teaspoons allspice berries, crushed
3 tablespoons pink peppercorns, crushed lightly
3 tablespoons freeze-dried green peppercorns, crushed lightly
3 tablespoons butter, softened
2 tablespoons all-purpose flour
1 tablespoon firmly packed brown sugar
1 tablespoon Dijon mustard
1 1/2 teaspoons salt
sauce
2/3 cup dry red wine
2 cups beef broth
1 1/2 tablespoons cornstarch
1 tablespoon Worcestershire sauce
1 tablespoon water

Preparation

Let rib roast stand at room temperature 1 hour.
Preheat oven to 500\u00b0F.
Make crust: In a small bowl combine all crust ingredients, stirring to form a paste.
Pat beef dry and season.
In a pan, roast beef, ribs side down, 30 minutes.
Transfer beef to a platter.
(if you are making Rosemary Popovers to accompany the roast - the recipe is in My Recipes - then save 5 tablespoons of drippings and then discard the rest).
Reduce oven temperature to 350\u00b0F.
Return beef to roasting pan, ribs side down, and spread with peppercorn paste.
Roast beef 1 - 1 1/4 hours longer, or until a meat thermometer registers 135F for medium-rare.
Transfer to a cutting board.
Let stand, covered loosely, at least 20 minutes and up to 30 minutes before carving.
Make sauce: Skim fat from drippings in roasting pan.
Add wine and deglaze over moderately-high heat, scraping up browned bits.
Boil until reduced by about half and transfer to a saucepan.
Add broth and boil 5 minutes.
In a small bowl, dissolve cornstarch in Worcestershire Sauce and water and add to saucepan in a stream, whisking.
Bring to a boil, whisking, and boil 1 minute.
Season.