Peppercorn-crusted Standing Rib Roast

Peppercorn-crusted Standing Rib Roast
Photo by Fran Gealer

Ingredients

  • 1/3 cup crushed or ground peppercorn medley (green, white, pink, and black)
  • 1 (8- to 9-pound) standing rib roast (about 4 ribs)
  • 1 tablespoon light brown sugar
  • 1 (14 1/2-ounce) can beef broth
  • 1 teaspoon salt
  • 1 tablespoon cornstarch
  • 1 tablespoon coarse-ground mustard
  • + 5 more ingredients
    • ¼ cup water
    • 2 tablespoons all-purpose flour
    • 3 tablespoons butter, softened
    • ½ cup red wine
    • Garnishes: sugar pears, kumquats, and fresh rosemary sprigs

Combine peppercorns and next 5 ingredients. Place roast, bone side down, on a rack in a shallow roasting pan. Spread peppercorn mixture over roast. Bake at 325° for 2 1/2 to 3 hours or until a meat thermometer inserted into roast registers 140° or until desired degree of doneness.* Remove from pa...

View full recipe at My Recipes

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