Pepper-Crusted Prime Rib Roast

• One 9- to 10-pound prime rib roast
• 2 tablespoons kosher salt
• 1/4 cup multicolor whole peppercorns
• 1 guajillo chile, stemmed and chopped
• 2 tablespoons rosemary leaves
• 1/4 cup Dijon mustard
• 2 tablespoons all-purpose flour
• 2 tablespoons soy sauce
• 2 tablespoons Worcestershire sauce
• 4 garlic cloves, minced
• 6 cups low-sodium beef broth

1. Season the roast with the salt and let stand at room temperature for 1 hour.
2. In a spice grinder, grind the peppercorns, guajillo chile and rosemary until coarse.
3. Transfer to a medium bowl.
4. Add all of the remaining ingredients except the broth and mix well.
5. Preheat the oven to 400.
6. Rub the pepper mix all over the roast.
7. Place the roast on a rack set over a roasting pan.
8. Add 2 cups of the broth to the pan and roast for 30 minutes, until the meat is well browned.
9. Add 2 more cups of the broth and loosely tent the roast with foil.
10. Reduce the oven temperature to 350.
11. Roast for about 2 1/2 hours, until an instant-read thermometer registers 115; add the remaining 2 cups of broth halfway through.
12. Set the roast on a cutting board to rest for about 30 minutes (the center of the roast will register at 125 for medium rare).
13. Strain the pan juices into a small saucepan.
14. Skim off as much fat as possible and bring to a simmer.
15. Carve the roast and serve with the pan jus.

prime, kosher salt, multicolor, guajillo chile, rosemary, dijon mustard, flour, soy sauce, worcestershire sauce, garlic, lowsodium beef broth

Taken from www.foodandwine.com/recipes/pepper-crusted-prime-rib-roast (may not work)