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Receta Roast Prime Ribs Of Beef With Pink And Green Peppercorn Cru

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Ingredientes

Cost per recipe $4.73 view details
  •     A, (4-rib) standing rib roast (about 7 1/2 to 8 pounds trimmed)
  • 2 tsp Whole allspice berries, crushed
  • 3 Tbsp. Pink peppercorns*, crushed lightly
  • 3 Tbsp. Freeze-dry green peppercorns, crushed lightly
  • 3 Tbsp. Unsalted butter, softened
  • 2 Tbsp. All-purpose flour
  • 1 Tbsp. Firmly packed brown sugar
  • 1 Tbsp. Dijon mustard
  • 1 1/2 tsp Salt
  • 2/3 c. Dry red wine
  • 2 c. Low-salt beef broth
  • 1 1/2 Tbsp. Cornstarch
  • 1 Tbsp. Worcestershire sauce
  • 1 Tbsp. Water
  •     Garnish: rosemary sprigs

Direcciones

  1. *Available at specialty foods shops
  2. Let rib roast stand at room temperature 1 hour.
  3. Preheat oven to 500F.
  4. Make crust:In a small bowl combine crust ingredients, stirring to create a paste.
  5. Pat beef dry and sprinkle with salt and pepper. In a roasting pan roast beef, ribs side down, 30 min. Transfer beef to a platter and throw away remaining drippings.
  6. Reduce oven temperature to 350F. Return beef to roasting pan, ribs side down, and spread with peppercorn paste. Roast beef 1 to 1 1/4 hrs more, or possibly till a meat thermometer inserted in fleshy section registers 135F. for medium-rare meat.
  7. Transfer beef to a cutting board and throw away strings if necessary. Let beef stand, covered loosely, at least 20 min and up to 30 min before carving.
  8. Make sauce:Skim fat from drippings in roasting pan. To pan add in wine and deglaze over moderately high heat, scraping up brown bits. Boil mix till reduced by about half and transfer to a saucepan. Add in broth and boil 5 min.
  9. In a small bowl dissolve cornstarch in Worcestershire sauce and water and add in to pan in a stream, whisking. Bring sauce to a boil, whisking, and boil 1 min. Season sauce with salt and pepper.
  10. Garnish rib roast and serve with sauce.
  11. Serves 8.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 796g
Calories 703  
Calories from Fat 325 46%
Total Fat 37.03g 46%
Saturated Fat 22.67g 91%
Trans Fat 0.0g  
Cholesterol 92mg 31%
Sodium 5417mg 226%
Potassium 941mg 27%
Total Carbs 58.05g 15%
Dietary Fiber 6.4g 21%
Sugars 16.8g 11%
Protein 10.58g 17%
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