Roast Prime Ribs Of Beef With Cracked Pepper Crust

Total Time: 2 hrs 22 mins Preparation Time: 10 mins Cook Time: 2 hrs 12 mins

Ingredients

• Servings: 8
• standing rib roast (trimmed weight about 10 to 10 1/2 pounds, 4-ribs)
• 1 tablespoon black peppercorns, ground coarse
• 2 teaspoons dried green peppercorns, ground coarse
• 1 teaspoon peppercorns, ground coarse
• 4 whole allspice, ground coarse
• 1/2 teaspoon dried thyme
• 1 teaspoon coarse salt
• 3/4 lb baby carrots, peeled, trimmed, blanched in boiling salted water for 4 minutes, and refreshed under cold water
• 1 head garlic, separated into cloves, blanched in boiling water for 5 minutes, refreshed under cold water, and peel
• 1/2 lb large shallot, blanched in boiling water for 3 minutes, refreshed under cold water, and peeled
• 1/2 cup dry red wine
• 2 cups canned beef broth
• 6 tablespoons madeira wine
• 1 tablespoon arrowroot
• 2 tablespoons dijon-style mustard
• fresh thyme sprig (to garnish)

Recipe

• 1 let the meat stand at room temperature for 1 hour.
• 2 in a small bowl combine the black peppercorns, green peppercorns, peppercorns, allspice, thyme, and coarse salt. rub the meat with the mixture.
• 3 roast the meat, rib side down in a roasting pan, in a preheated 500 degrees fahrenheit oven for 30 minutes, reduce the heat to 350 degrees fahrenheit.
• 4 roast the meat for 1 hour and 45 minutes to 2 hours more, or until a meat thermometer inserted in the fleshy part of the meat registers 130 degrees fahrenheit for medium-rare.
• 5 twenty minutes before the roast is done, add the blanched baby carrots, garlic, and shallots, all patted dry, to the pan.
• 6 (remove the vegetables with a slotted spoon if they brown too quickly.).
• 7 transfer the roast to a heated platter, drain the vegetables on paper towels, and keep them warm, covered loosely.
• 8 let the roast rest for at least 20 minutes and up to 30 minutes before carving it.
• 9 make the sauce:.
• 10 skim the fat from the pan juices, add the red wine, and deglaze the pan over moderately high heat, scraping up the brown bits.
• 11 boil the liquid until it is reduced by half and transfer it to a saucepan.
• 12 add the beef broth and 1/4 cup of the madeira wine and boil the mixture for 5 minutes.
• 13 in a small bowl stir together the remaining 2 tablespoons madeira, arrowroot, and the mustard; add the mixture to the pan in a stream, whisking constantly.
• 14 bring the sauce to a boil, whisking, and boil it for 1 minute.
• 15 season the sauce with salt and pepper and transfer it to a heated sauceboat.
• 16 arrange the roasted vegetables around the roast with the fresh thyme and serve the roast with sauce.