Roast Prime Rib Of Beef With Pink And Green Peppercorn Crust

• 8 lbs standing rib roast (4 ribs, trimmed)
• crust
• 2 teaspoons allspice berries, crushed
• 3 tablespoons pink peppercorns, crushed lightly
• 3 tablespoons freeze-dried green peppercorns, crushed lightly
• 3 tablespoons butter, softened
• 2 tablespoons all-purpose flour
• 1 tablespoon firmly packed brown sugar
• 1 tablespoon Dijon mustard
• 1 1/2 teaspoons salt
• sauce
• 2/3 cup dry red wine
• 2 cups beef broth
• 1 1/2 tablespoons cornstarch
• 1 tablespoon Worcestershire sauce
• 1 tablespoon water

1. Let rib roast stand at room temperature 1 hour.
2. Preheat oven to 500u0b0F.
3. Make crust: In a small bowl combine all crust ingredients, stirring to form a paste.
4. Pat beef dry and season.
5. In a pan, roast beef, ribs side down, 30 minutes.
6. Transfer beef to a platter.
7. (if you are making Rosemary Popovers to accompany the roast - the recipe is in My Recipes - then save 5 tablespoons of drippings and then discard the rest).
8. Reduce oven temperature to 350u0b0F.
9. Return beef to roasting pan, ribs side down, and spread with peppercorn paste.
10. Roast beef 1 - 1 1/4 hours longer, or until a meat thermometer registers 135F for medium-rare.
11. Transfer to a cutting board.
12. Let stand, covered loosely, at least 20 minutes and up to 30 minutes before carving.
13. Make sauce: Skim fat from drippings in roasting pan.
14. Add wine and deglaze over moderately-high heat, scraping up browned bits.
15. Boil until reduced by about half and transfer to a saucepan.
16. Add broth and boil 5 minutes.
17. In a small bowl, dissolve cornstarch in Worcestershire Sauce and water and add to saucepan in a stream, whisking.
18. Bring to a boil, whisking, and boil 1 minute.
19. Season.

crust, allspice berries, pink, green peppercorns, butter, flour, brown sugar, mustard, salt, sauce, dry red wine, beef broth, cornstarch, worcestershire sauce, water

Taken from www.food.com/recipe/roast-prime-rib-of-beef-with-pink-and-green-peppercorn-crust-72072 (may not work)