Rib Roast – Dinner In A Pan

• 4-rib standing rib roast (trimmed weight about 10 to 10 1/2 pounds)
• 1 tablespoon black peppercorns, ground coarse (or coarse black pepper)
• 2 teaspoons dried green peppercorns (available at specialty foods shops), ground coarse (not a critical ingredient)
• 1 teaspoon white peppercorns, ground coarse (or coarse white pepper)
• 4 whole allspice, ground coarse (or ground allspice in jar)
• 1/2 teaspoon dried thyme
• 1 teaspoon coarse salt
• 3/4 pound very small carrots, peeled, trimmed, and 1/2 pound large shallots blanched in boiling salted water for 3 minutes, and refreshed under cold water (peel shallots after blanching)
• 3/4 pound small red potatoes, skin on, and 1 head of garlic, separated into cloves, blanched in boiling salted water for 5 minutes refreshed under cold water
• For the sauce:
• 2 cups canned beef broth
• 1/4 diced onion
• 1 sections garlic crushed
• 1/4 tsp salt
• 1/4 tsp coarse pepper
• Fresh thyme sprigs for garnish
• Horseradish - gourmet.
• Special equipment: an instant-read thermometer

1. In a small bowl combine the black pepper, the green pepper, the white pepper, the allspice, the thyme, and the salt and rub the meat well with the mixture. Let the meat stand at room temperature for 1 hour.
2. Roast the meat rib side down in a roasting pan in a preheated 500u0b0F. oven for 30 minutes, reduce the heat to 350u0b0F., and roast the meat for 1 hour and 45 minutes to 2 hours more, or until a meat thermometer inserted in the meaty part (make sure thermometer isn't touching bone) registers 130u0b0F. for medium-rare.
3. Twenty minutes before the roast is done add around roast the potatoes, carrots, garlic, and the shallots, all patted dry. (Remove the vegetables with a slotted spoon if they brown too quickly.)
4. Transfer the roast to a heated platter, drain the vegetables on paper towels, and keep warm and covered loosely. Let the roast "rest" for at least 20 minutes and up to 30 minutes before carving it as it continues to cook.
5. Make the sauce while roast is resting:
6. Skim the fat from the pan juices, add the beef broth, and dissolve the small particles left in the pan over moderately high heat by scraping up all brown bits using a wooden spoon. Cook by boiling the liquid until it is reduced by half, stirring occasionally, then transfer liquid to a saucepan. Add the broth seasonings and boil the mixture for 5 minutes while whisking.
7. Presentation: Arrange the roasted vegetables around the roast with the fresh thyme and serve the roast with sauce and horseradish.
8. Potatoes are sweet - no need for gravy. Beautiful!

black peppercorns, ground coarse, white peppercorns, allspice, thyme, coarse salt, carrots, red potatoes, beef broth, onion, garlic, salt, pepper, thyme, horseradish, thermometer

Taken from www.epicurious.com/recipes/member/views/rib-roast-dinner-in-a-pan-1251952 (may not work)