PRIME RIB AU POIVRE
Serve this magnificent pepper-crusted roast at the holiday meal or a special occasion dinner. If desired, serve the meat with prepared McCormick® Herb Gravy Mix for Beef.
Provided by McCormick Gourmet
Categories Entrees,
Yield 12
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F. Trim excess fat from top of beef, leaving a layer of fat about 1/4-inch thick. Place meat on rack in shallow roasting pan. Mix mustard and garlic in small bowl; spread over top of beef. Sprinkle cracked peppercorns over mustard mixture
- Roast, uncovered, until internal temperature reaches 135°F for medium-rare (1 3/4 to 2 1/4 hours) or 150°F for medium (2 1/4 to 2 3/4 hours). Cover with foil and let stand 15 minutes before carving. (The temperature of the meat will rise about 10° during standing)
Nutrition Facts : Calories 146 Calories
PRIME RIB AU JUS
Provided by Sandra Lee
Time 2h55m
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Using a paring knife make small slits into roast about 3-inches apart and press the garlic slivers into the slits. Using a pastry brush, coat the entire roast with the mustard. Sprinkle on the peppercorn and garlic marinade to completely cover the roast. Place on a rack in a roasting pan and cook until the thermometer inserted into the center reads 130 degrees F. Remove the roast from the oven, cover with foil and allow to rest for 10 to 15 minutes.
- To make the Au Jus: Place the roasting pan over stovetop burners on medium low. Whisk in the worcestershire sauce and wine and scrape up the little brown bits from the bottom of the roasting pan. Reduce slightly and add the broth. Bring to a simmer and reduce slightly. Serve along with the sliced prime rib.
RIB-EYE STEAK AU POIVRE WITH BALSAMIC REDUCTION
Steps:
- Coarsely grind peppercorns with a mortar and pestle. Pat steaks dry and coat both sides with peppercorns, pressing to adhere. Season with salt.
- Heat oil with 1 tablespoon butter in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Reduce heat to moderate and cook steaks, 2 at a time, about 4 minutes on each side for medium-rare.
- Transfer steaks to a platter. Add vinegar to skillet and deglaze by boiling over high heat, scraping up brown bits. Simmer vinegar until reduced to about 1/4 cup. Remove from heat and whisk in remaining tablespoon butter until melted. Season sauce with salt and drizzle over steaks.
ROAST PRIME RIB AU POIVRE
White, black, green and pink peppercorns add wonderful flavor to this very special roast. A full-bodied Cabernet Sauvignon or French Bordeaux is the perfect wine to serve. As for vegetables, mix butter and tarragon with cooked baby carrots and green beans for a delicious accompaniment, then round it out with my Recipe #321181. Now that's a holiday feast!
Provided by JackieOhNo
Categories Roast Beef
Time 3h40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Position rack in center of oven and preheat to 450 degrees.
- Place beef, fat side up, in a shallow roasting pan. Sprinkle beef with salt.
- Mix mustard and garlic in a small bowl. Spread mustsard mixture over top of beef. Sprinkle 2 T. crushed peppercorns over mustard mixture.
- Roast beef 15 minutes. Reduce heat to 325 degrees. Roast until meat thermometer inserted in center of roast registers 125 degrees for medium-rare, tenting loosely with foil if crust browns too quickly, about 2 hours and 45 minutes. Transfer beef to platter; tent with foil to keep warm and rest.
- Meanwhile, pour pan juices into a 2-cup glass measuring cup (do not clean pan). Freeze pan juices for 10 minutes. Spoon fat off top of pan juices, returning 1 T. fat to roasting pan. Reserve juices.
- Melt fat in same roasting pan over medium-high heat. Add shallots and saute until tender, scraping up any browned bits from bottom of pan, about 2 minutes. Remove pan from heat. Add canned beef broth, then Cognac (be careful, liquid may ignite). Return pan to heat and boil until liquid is reduced to 2 cups, about 15 minutes. Add pan juices and remaining 1 t. crushed peppercorns. Transfer pan juices to sauceboat.
- Carve roast and serve with juices.
Nutrition Facts : Calories 1884.7, Fat 168.2, SaturatedFat 70.2, Cholesterol 372.5, Sodium 657.6, Carbohydrate 4.6, Fiber 1.2, Sugar 0.1, Protein 83.2
BONELESS PRIME RIB AU POIVRE
This pepper-crusted boneless prime rib roast is so easy to make and tastes delicious! Use a piece of meat that is between 4 and 6 lbs.
Provided by minka
Categories Main Dish Recipes Roast Recipes
Time 2h20m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Trim fat off the beef and place in a shallow roasting pan. Stir together mustard and garlic in a small bowl and spread on top of the beef. Sprinkle with pepper.
- Roast uncovered in the preheated oven until an instant-read thermometer inserted into the center reads 150 degrees F (65 degrees C), 2 to 3 hours. Remove from oven, cover with foil, and let stand for 15 minutes.
Nutrition Facts : Calories 390.2 calories, Carbohydrate 1.7 g, Cholesterol 84.3 mg, Fat 32.2 g, Fiber 0.3 g, Protein 22 g, SaturatedFat 13.3 g, Sodium 124.7 mg
ROAST PRIME RIB AU POIVRE
Steps:
- Position rack in center of oven and preheat to 450°F. Place beef, fat side up, in shallow roasting pan. Sprinkle beef with salt. Mix mustard and garlic in small bowl. Spread mustard mixture over top of beef. Sprinkle 2 tablespoons crushed peppercorns over mustard mixture.
- Roast beef 15 minutes. Reduce heat to 325°F. Roast until meat thermometer inserted into center of beef registers 125°F. for medium-rare, tenting loosely with foil if crust browns too quickly, about 2 hours 45 minutes. Transfer beef to platter. Tent with foil to keep warm.
- Pour pan juices into 2-cup glass measuring cup (do not clean pan). Freeze juices 10 minutes. Spoon fat off top of pan juices, returning 1 tablespoon fat to roasting pan. Reserve juices.
- Melt fat in same roasting pan over medium-high heat. Add shallots and sauté until tender, scraping up any browned bits from bottom of pan, about 2 minutes. Remove pan from heat. Add canned beef broth, then Cognac (liquid may ignite). Return pan to heat and boil until liquid is reduced to 2 cups, about 15 minutes. Add pan juices and remaining 1 teaspoon crushed peppercorns. Transfer pan juices to sauceboat.
- Carve roast and serve with juices.
PRIME RIB WITH CABERNET JUS
This special prime rib recipe has received rave reviews from folks at Epicurious, and is a time-tested repeat holiday dish for many of them. The jus goes well on other cuts of beef or buffalo, too! From Bon Appétit, December 1995.
Provided by Julesong
Categories Roast Beef
Time 3h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a large non-aluminum saucepan or pot, combine the jus ingredients: carbernet, stock, port, peeled garlic cloves, shallot, bay leaves, and dried thyme.
- Simmer until mixture reduces to 2 cups, about 1 hour.
- (Note: Cabernet reduction can be prepared 2 days ahead, which gives the flavors time to meld nicely; cool, cover and refrigerate.).
- Preheat oven to 450 degrees F.
- Place the prime rib fat-side-up in a heavy baking pan (13x9x2-inch), and rub it all over with the pressed garlic and 2 teaspoons dried/crushed thyme, then season generously with salt and freshly ground black pepper.
- Roast in 450 degree oven for 30 minutes, then reduce temperature to 200 degrees F, tent the pan with foil, and continue roasting until a meat thermometer inserted into the center registers a rare 118 degrees F, about 2 1/2 hours (depending on cut and oven).
- (Alternately, instead of the slow roasting method you can follow what the recipe originally called for: 450 degrees F for 1 hour, tent with foil, then continue until it reads 118 degrees, about 35 minutes.).
- Transfer the meat to a serving platter, cover loosely with foil, and let stand for 20 minutes.
- About 5 minutes before serving, pour off all the fat from the roasting pan and place it over medium-high heat.
- Add the cabernet reduction to the pan and bring it to a boil - make sure to scrape up all the tasty browned bits - and season to taste with salt and pepper; pour the jus into a sauceboat.
- Garnish the beef serving platter with sprigs of parsley.
- Carve the beef and serve, passing the jus separately.
PRIME RIB RECIPE BY TASTY
It's hard to find a cut of meat that's as pretty, as satisfying, and as delicious as a prime rib: it's just fact. It's a treat unto itself, with melt-in-your-mouth meat that's hard to beat. But amazing prime rib is tough to come by at a good price, and that's why we're bringing you the best of both worlds: garnished with a garlic-herb Butter, our prime rib will convince you that you never need to pay top dollar at a restaurant again.
Provided by Jody Tixier
Categories Dinner
Yield 8 servings
Number Of Ingredients 3
Steps:
- On a cutting board, thoroughly blot the prime rib with paper towels to absorb any moisture.
- Generously season the prime rib all over with salt and pepper.
- Place the prime rib in dish with tall sides and set in the refrigerator uncovered to rest for at least 2-4 hours, or overnight.
- Transfer the prime rib to a roasting rack set inside a roasting pan and let come to room temperature for 1 hour before roasting.
- Preheat the oven to 450˚F (230˚C).
- Roast the prime rib for 30 minutes.
- Reduce the oven temperature to 325˚F (160˚C).
- Continue roasting the rib for 11 minutes per pound, until the internal temperature of the roast reaches 120˚F-125˚F (45-50˚C), for medium rare.
- Remove the rib from the oven, tent with foil, and let rest for 30 minutes.
- Transfer the roast to a cutting board and carve.
- Enjoy!
Nutrition Facts : Calories 1107 calories, Carbohydrate 0 grams, Fat 81 grams, Fiber 0 grams, Protein 88 grams, Sugar 0 grams
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