Coated in a spicy, sugary mixture, this prime rib is simple to make but indulgent in every other way.
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
How to Make It
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.
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.
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.
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.