Roast Prime Rib Au Poivre Food

BONELESS PRIME RIB AU POIVRE

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.

ROAST PRIME RIB AU POIVRE

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.

PRIME RIB

Steps:

• Liberally season the prime rib with the salt and some pepper and refrigerate overnight.
• An hour before cooking, remove the roast from the refrigerator to allow it to come to room temperature.
• Meanwhile, preheat the oven to 400 degrees F.
• Put the reserved ribs in a roasting pan bowed-side up (the ribs will be acting as the roasting rack). Scatter any fat and meat trimmings in the pan around the bones. Roast the bones and trimmings for about 30 minutes, or until the fat starts to render.
• Remove the pan from the oven, put the rosemary sprigs on top of the bones, then top with the prime rib. Put the smashed garlic in the bottom of the pan with the trimmings. Baste the beef with the fat drippings and return the pan to the oven.
• Cook for 30 minutes and then baste the roast again.
• Reduce the heat to 350 degrees F and cook until the meat is medium rare (an internal temperature of 125 degrees F to 130 degrees F), about 1 hour, 15 minutes, basting the roast every 30 minutes until it is done. Keep in mind that the roast will continue to cook while resting.
• Remove the roast from the oven and put it on a cutting board to rest, uncovered, for 20 minutes. Slice the prime rib to the desired thickness and garnish with the arugula and olive oil.

ROAST PRIME RIB AU POIVRE WITH MIXED PEPPERCORNS

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 AU POIVRE

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)

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.

ROAST PRIME RIB

Steps:

• For the prime rib: Preheat the oven to 500 degrees F. Put the butter, horseradish, peppercorns and 2 tablespoons salt in a medium bowl and stir until evenly combined. Slather the seasoned butter evenly over the top and sides of the roast (leave the bottom bare) and put on a rack set in a large roasting pan. Roast for 35 to 40 minutes (5 minutes per pound), then turn the oven off and let the roast sit inside the oven for 1 1/2 hours (do not open the oven door during this time). It should be dark golden brown on the outside and medium rare on the inside.
• For the sauce: Meanwhile, whisk the sour cream, horseradish, 2 teaspoons salt and 1 teaspoon pepper together in a medium bowl until well combined. Stir in the chives, cover and refrigerate until ready to serve.
• Cut the roast into 1-inch-thick slices and serve with the sauce.