Yield
Makes 8 servings
Fran Gealer

How to Make It

Step 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.

Step 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.**

Step 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.

Step 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.

Step 5

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

Step 6

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

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