Coated in a spicy, sugary mixture, this prime rib is simple to make but indulgent in every other way.
Sunset DECEMBER 2010
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.
Note: Nutritional analysis is per serving.
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