Roast Prime Rib - Au Poivre

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

Directions:

Preheat oven to 450°F. Put beef fat side up in a roasting pan. Sprinkle with salt.

Mix mustard and garlic in a small bowl. Spread mustard mixture over the roast. And put peppercorns on top of mustard mixture. Roast beef for 15 minutes. Reduce heat to 325°F. Roast about 2 hours and 45 minutes.


Pour juices into a 2 cup measuring cup. Freeze for 10 minutes. Spoon off fat from the top. Melt the fat in a pan. Add the shallots, cook about 2 minutes. Add the beef broth,then the congnac or brandy. Reduce to about 2 cups and add 1 teaspoon of more cruched peppercorns, about 15 minutes. Carve roast and serve with juices.

User Reviews:

Wonderful. For birthdays we used to take the kids to the Keg for Prime rib. Since cooking the rib following the recipe the kids ask for us to cook at home now. Thanks

submitted by skwerl1 on December 01, 2006

Ok, I read the other reviews and thought this was just a prime rib recipe and what was so great about it. Well I have to hand it to you Einar, this is one of the best recipes for prime rib roast that I have had. When I go out to eat I always look for or try to have prime rib. Nothing compares to this. VERY VERY GOOD!

submitted by tomb on November 02, 2003

JUST DO IT!! The hard part was the waiting while it was in the oven and the aroma just made you hungry. TRY IT !!!!

Submitted by Tom Clancy on December 02, 2003

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