Standing Rib Roast With Green Peppercorn-And-Port Sauce

• 1 (12-pound) beef rib roast (6 ribs)
• 1 teaspoon coarse-grain sea salt
• 1/2 teaspoon freshly ground pepper
• 4 shallots, diced
• 1 cup port wine
• 1/4 cup all-purpose flour
• 1 (14 1/2-ounce) can beef broth
• 1 (14 1/2-ounce) can chicken broth
• 2 tablespoons green peppercorns
• Garnish: fresh parsley sprigs

1. Sprinkle roast with salt and pepper and place, fat side up, on a rack in a shallow roasting pan.
2. Bake at 325u0b0, basting occasionally with pan drippings, for about 2 hours and 45 minutes, until a meat thermometer inserted into thickest portion registers 145u0b0 (medium-rare), or to desired degree of doneness. Remove roast from pan, reserve drippings; let stand 20 minutes before slicing.
3. Pour drippings into a large saucepan; skim fat. Add shallots and cook over medium-high heat, stirring occasionally, until reduced by half. Whisk in port wine.
4. Whisk together flour and broths; whisk into wine mixture. Bring to a boil; reduce heat, and simmer, whisking often, 15 minutes or until thickened. Stir in peppercorns; serve with roast. Garnish, if desired.

beef, coarsegrain sea salt, freshly ground pepper, shallots, port wine, allpurpose, beef broth, chicken broth, green peppercorns, parsley sprigs

Taken from www.myrecipes.com/recipe/standing-rib-roast-with-green-peppercorn-and-port-sauce (may not work)