Roast Prime Rib - Au Poivre

• 1 (9 lb.) prime rib roast, fat removed
• 2 tbsp. dijon mustard
• 1-1/3 tbsp. garlic, minced
• 2 tbsp. black peppercorns, crushed
• 1/3 cup shallots, minced
• 3-1/2 cup beef broth
• 1/3 cup Cognac
• brandy

1. Preheat oven to 450F.
2. Put beef fat side up in a roasting pan.
3. Sprinkle with salt.
4. Mix mustard and garlic in a small bowl.
5. Spread mustard mixture over the roast.
6. And put peppercorns on top of mustard mixture.
7. Roast beef for 15 minutes.
8. Reduce heat to 325F.
9. Roast about 2 hours and 45 minutes.
10. Pour juices into a 2 cup measuring cup.
11. Freeze for 10 minutes.
12. Spoon off fat from the top.
13. Melt the fat in a pan.
14. Add the shallots, cook about 2 minutes.
15. Add the beef broth,then the congnac or brandy.
16. Reduce to about 2 cups and add 1 teaspoon of more cruched peppercorns, about 15 minutes.
17. Carve roast and serve with juices.

prime, mustard, garlic, black peppercorns, shallots, beef broth, cognac, brandy

Taken from www.foodgeeks.com/recipes/6024 (may not work)