The u ltimate standing rib roast
Hands-on time: 20 minutes
Total time: 4 hours
Makes: 8 to 10 servings
Our trick to cooking the perfect mediumrare prime rib? Start it off on high heat, then turn off the oven and let the roast cook gradually in the residual heat. Look for brined green peppercorns in the pickle aisle. Roast:
1 beef standing rib premium oven roast (about 3 kg) 2 cloves garlic, minced 2 tsp chopped fresh rosemary ½ tsp pepper ¼ tsp salt 4 tsp D ijon mustard Green Peppercorn Horseradish Sauce:
1 tbsp butter
3 shallots, finely chopped
¼ cup brandy
2¼ cups sodium-reduced beef broth
2 tbsp green peppercorns in brine, drained ½ cup whipping cream (35%)
3 tbsp prepared horseradish
1 tsp Worcestershire sauce
¼ tsp pepper
3 tbsp cornstarch
Roast: Place roast, bone side down, on rack in roasting pan. Mash together garlic, rosemary, pepper and salt. Brush mustard over top and sides of roast; spread garlic mixture over mustard, pressing to adhere. Let stand at room temperature for 45 minutes.
Roast in 500°F oven for 11 minutes per kilogram, or 33 minutes total. Turn off oven; do not open door. Let stand in oven for 2 hours.
Green Peppercorn Horseradish Sauce: Meanwhile, in saucepan, melt butter over medium heat; cook shallots, stirring often and reducing heat if browning too quickly, until golden and softened, about 5 minutes. Add brandy; cook, stirring, until almost no liquid remains, about 1 minute. Stir in broth and peppercorns; simmer over medium-low heat for 5 minutes.
Stir in cream, horseradish, Worcestershire sauce and pepper. Stir cornstarch with 3 tbsp water; whisk into broth mixture. Cook, whisking, until thickened, about 1 minute. Serve with roast. per each of 10 servings: about 501 cal, 44 g pro, 31 g total fat (15 g sat. fat), 5 g carb (1 g dietary fibre, 1 g sugar), 123 mg chol, 399 mg sodium, 526 mg potassium. % RDI : 4% calcium, 28% iron, 5% vit A, 3% vit C, 6% folate. This cooking method requires exact timing, so keep an eye on the clock to guarantee the best results. The roast doesn’t need the usual resting time before carving since it finishes cooking— and cools a bit— in the unheated oven.