- 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
Combine peppercorns and next 5 ingredients. Place roast, bone side down, on a rack in a shallow roasting pan. Spread peppercorn mixture over roast.
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.**
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.
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.
*Note: Large cuts of meat will continue to cook from residual heat. Final temperature will rise 5° to 10°.
**Allowing meat to rest before carving brings juices back to the center, holding in flavor.