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Spice-Crusted Prime Rib

Photo: Annabelle Breakey; Styling: Robyn Valarik
Total time 3 hrs, 30 mins
Yield Serves 10 to 12
Coated in a spicy, sugary mixture, this prime rib is simple to make but indulgent in every other way.

Ingredients

  • 1 four-rib beef rib roast (about 7 lbs.)
  • 1 tablespoon green peppercorns
  • 1 tablespoon pink peppercorns
  • 1 tablespoon white peppercorns
  • 1 tablespoon black peppercorns
  • 1 tablespoon whole allspice
  • 1 tablespoon coarse salt
  • 2 tablespoons flour
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 3 tablespoons packed light or dark brown sugar

Nutrition Information

  • calories 472
  • caloriesfromfat 71 %
  • protein 27 g
  • fat 37 g
  • satfat 14 g
  • carbohydrate 5.8 g
  • fiber 0.5 g
  • sodium 621 mg
  • cholesterol 99 mg

How to Make It

  1. Let beef come to room temperature 1 hour. Preheat oven to 500°. Set beef in a large roasting pan, rib side down, and roast 30 minutes to render off some fat.

  2. Transfer beef to a platter and reduce oven temperature to 350°. Drain fat from pan, then return beef to pan, rib side down. Set aside.

  3. Grind peppercorns, allspice, and salt in a spice grinder until coarsely ground. Put in a small bowl and mix with remaining ingredients to make a thick paste. Use a small spatula to spread paste evenly over top and sides of beef.

  4. Cook beef until well browned and a meat thermometer inserted into thickest part reads 115°, about 1 1/2 hours for medium rare (temperature will rise to at least 135° as it stands). Cover beef loosely with foil and let stand about 30 minutes before slicing.

  5. Note: Nutritional analysis is per serving.