Roast Prime Rib - Au Poivre

Time

prep 0:30      

Yield

8 servings

Ingredients

Ingredients

1 (9 lbs.) 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 or
brandy

Instructions

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.

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9 Recipe Reviews

June Phillips

June Phillips reviewed Roast Prime Rib - Au Poivre on June 9, 2001

This is the second time that I have made Prime rib in my life! I made this recipe for some old friends that we have not seen in a long time. We all thought it was one of the best prime ribs that we have ever had!
Thanks foodgeeks for helping me out!
Bill Waters

Bill Waters reviewed Roast Prime Rib - Au Poivre on November 23, 2001

It took some time to make. But it was well worth the time! Every one said it was the best Prime Rib that they have had in a long time! We are looking for more of your recipes. Thank You Mr. Hansen!!
Bill Waters
Tom Keller

Tom Keller reviewed Roast Prime Rib - Au Poivre on March 7, 2003

WOW!!
I have had some good prime ribs over the years. But this was the best that I have had in a long time.
Mark J.

Mark J. reviewed Roast Prime Rib - Au Poivre on March 15, 2003

Thought I would try this out after reading the reviews. Glad I made it! My wife and I loved it. It was well worth the time to do! Try it if you see this recipe!! It's a must do thing!!!
Tom Clancy

Tom Clancy reviewed Roast Prime Rib - Au Poivre on February 8, 2004

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

tomb reviewed Roast Prime Rib - Au Poivre on December 18, 2004

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!
skwerl

skwerl reviewed Roast Prime Rib - Au Poivre on January 12, 2007

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
snowyowl

snowyowl reviewed Roast Prime Rib - Au Poivre on September 6, 2010

I need some advice here!!! The very first time I made this recipe it turned out awesome! The juices are what really make this meal! Now here is my problem. The last three times I have attempted this recipe the roast turns out BUT the juices have only a hint of the desired flavour.I followed the recipe exactly but each time it turns out weak in flavour. Any ideas here?
einar

einar reviewed Roast Prime Rib - Au Poivre on May 28, 2012

Snowyowl, Try to use home made beef broth and good brand sherry or conac not the the stuff you get at the market it has a lot of salt and junk in it.