ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Peppercorn-crusted Standing Rib Roast

Fran Gealer
Yield Makes 8 servings
Have the butcher remove the bone and then tie it back on. This will give you more flavor, but allow you to easily remove the bone for carving.

Ingredients

  • 1/3 cup crushed or ground peppercorn medley (green, white, pink, and black)
  • 3 tablespoons butter, softened
  • 2 tablespoons all-purpose flour
  • 1 tablespoon light brown sugar
  • 1 tablespoon coarse-ground mustard
  • 1 teaspoon salt
  • 1 (8- to 9-pound) standing rib roast (about 4 ribs)
  • 1/2 cup red wine
  • 1 (14 1/2-ounce) can beef broth
  • 1/4 cup water
  • 1 tablespoon cornstarch
  • Garnishes: sugar pears, kumquats, and fresh rosemary sprigs

How to Make It

  1. Combine peppercorns and next 5 ingredients. Place roast, bone side down, on a rack in a shallow roasting pan. Spread peppercorn mixture over roast.

  2. Bake at 325° for 2 1/2 to 3 hours or until a meat thermometer inserted into roast registers 140° or until desired degree of doneness.* Remove from pan and let stand for 15 to 20 minutes before slicing.**

  3. Strain pan juices from roasting pan into a measuring cup. Skim off any fat drippings from top of juices, and reserve drippings for Yorkshire Pudding. Return pan juices to roasting pan; set pan over 2 burners. Add wine and broth to pan, scraping up any browned bits from bottom of pan, and boil 5 minutes or until mixture is reduced to 1 cup.

  4. Stir together water and cornstarch; add to broth mixture, stirring constantly, 1 minute or until mixture boils and thickens. Remove from heat and serve with roast. Garnish, if desired.

  5. *Note: Large cuts of meat will continue to cook from residual heat. Final temperature will rise 5° to 10°.

  6. **Allowing meat to rest before carving brings juices back to the center, holding in flavor.