HERB & PEPPER CRUSTED RIB OF BEEF
Planning a dinner party? James Martin's crusted roast beef will wow your guests
Provided by James Martin
Categories Dinner
Time 2h40m
Number Of Ingredients 10
Steps:
- Heat oven to 220C/200C fan/gas 7. Mix the rock salt, peppercorns, garlic, rosemary, parsley and olive oil. Rub this mixture all over the beef rib then place in a roasting tin. Put in the oven and cook for 30 mins, then turn the oven down to 160C/140C fan/gas 3 and cook for a further 1 hr 20 mins. Remove from the oven, transfer the beef to a board, cover with tin foil and rest for 30 mins before carving.
- While the beef rests, make the gravy. Pour off all but 2 tbsp of fat from the roasting tin and reserve any juices. Fry the onions in the roasting tin over a medium heat for about 10 mins, then add the wine, stock and reserved juices. Keep cooking for a further 10 mins to reduce to a thick sauce, season well and serve alongside the roast beef.
Nutrition Facts : Calories 694 calories, Fat 46 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 63 grams protein, Sodium 1.43 milligram of sodium
BLACK PEPPER CRUSTED PRIME RIB
Provided by Sandra Lee
Categories main-dish
Time 3h25m
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F.
- Rinse the roast and pat dry. Bring roast to room temperature. Stud prime rib with garlic cloves by cutting slits into the meat and placing cloves inside. Rub Italian dressing mix all over roast. Pour black peppercorns into a shallow dish and dredge the roast in the pepper so that it's completely covered. Transfer to a roasting pan lined in aluminum foil.
- Place roast in the oven and cook for 1 hour. Turn oven off and let meat sit in oven until meat reaches the desired degree of doneness, about 130 to 135 degrees F for medium rare. Let rest for 10 minutes before carving.
- *Cook's Note: Have butcher remove ribs from roast and tie it.
ROAST PRIME RIBS OF BEEF WITH CRACKED PEPPER CRUST
Make and share this Roast Prime Ribs of Beef With Cracked Pepper Crust recipe from Food.com.
Provided by lazyme
Categories Roast Beef
Time 2h22m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Let the meat stand at room temperature for 1 hour.
- In a small bowl combine the black peppercorns, green peppercorns, white peppercorns, allspice, thyme, and coarse salt. Rub the meat with the mixture.
- Roast the meat, rib side down in a roasting pan, in a preheated 500 degrees Fahrenheit oven for 30 minutes, reduce the heat to 350 degrees Fahrenheit.
- Roast the meat for 1 hour and 45 minutes to 2 hours more, or until a meat thermometer inserted in the fleshy part of the meat registers 130 degrees Fahrenheit for medium-rare.
- Twenty minutes before the roast is done, add the blanched baby carrots, garlic, and shallots, all patted dry, to the pan.
- (Remove the vegetables with a slotted spoon if they brown too quickly.).
- Transfer the roast to a heated platter, drain the vegetables on paper towels, and keep them warm, covered loosely.
- Let the roast rest for at least 20 minutes and up to 30 minutes before carving it.
- Make the sauce:.
- Skim the fat from the pan juices, add the red wine, and deglaze the pan over moderately high heat, scraping up the brown bits.
- Boil the liquid until it is reduced by half and transfer it to a saucepan.
- Add the beef broth and 1/4 cup of the Madeira wine and boil the mixture for 5 minutes.
- In a small bowl stir together the remaining 2 tablespoons Madeira, arrowroot, and the mustard; add the mixture to the pan in a stream, whisking constantly.
- Bring the sauce to a boil, whisking, and boil it for 1 minute.
- Season the sauce with salt and pepper and transfer it to a heated sauceboat.
- Arrange the roasted vegetables around the roast with the fresh thyme and serve the roast with sauce.
Nutrition Facts : Calories 98.6, Fat 0.9, SaturatedFat 0.3, Sodium 559, Carbohydrate 18.5, Fiber 3.4, Sugar 2.3, Protein 2.7
ROAST PRIME RIBS OF BEEF W/ CRACKED PEPPER CRUST
I found this recipe in Bon Appetit, April 1997 and hope to try it for Christmas this year. It has great reviews and I'm looking forward to it.
Provided by Vicki Butts (lazyme)
Categories Beef
Time 2h40m
Number Of Ingredients 17
Steps:
- 1. Let the meat stand at room temperature for 1 hour. In a small bowl combine the black pepper, the green pepper, the white pepper, the allspice, the thyme, and the salt and rub the meat with the mixture. Roast the meat rib side down in a roasting pan in a preheated 500°F. oven for 30 minutes, reduce the heat to 350°F., and roast the meat for 1 hour and 45 minutes to 2 hours more, or until a meat thermometer inserted in the fleshy part of the meat registers 130°F. for medium-rare.
- 2. Twenty minutes before the roast is done add to the pan the carrots, the garlic, and the shallots, all patted dry. (Remove the vegetables with a slotted spoon if they brown too quickly.)
- 3. Transfer the roast to a heated platter, drain the vegetables on paper towels, and keep them warm, covered loosely.
- 4. Let the roast rest for at least 20 minutes and up to 30 minutes before carving it.
- 5. Make the sauce: Skim the fat from the pan juices, add the red wine, and deglaze the pan over moderately high heat, scraping up the brown bits. Boil the liquid until it is reduced by half and transfer it to a saucepan. Add the broth and 1/4 cup of the Madeira and boil the mixture for 5 minutes. In a small bowl stir together the remaining 2 tablespoons Madeira, the arrowroot, and the mustard and add the mixture to the pan in a stream, whisking.
- 6. Bring the sauce to a boil, whisking, and boil it for 1 minute. Season the sauce with salt and pepper and transfer it to a heated sauceboat. Arrange the roasted vegetables around the roast with the fresh thyme and serve the roast with sauce.
ROASTED PRIME RIB BONES OR BEEF SHORT RIBS
I have made this recipe many times using baby back pork ribs, the sauce from this is amazing, I have even added in a bottle of barbecue sauce in with the other ingredients! All ingredients can be doubled and adjusted to suit taste ---I most always serve these ribs with homemade fries or potato pancakes, see my recipe#129156 --- If you prefer a more spicy sauce just increase the cayenne or add in some crushed chili peppers to taste --- make certain to roast the bones in the oven for about 45 minutes before cooking them in the sauce it improves the flavor.
Provided by Kittencalrecipezazz
Categories Pork
Time 2h35m
Yield 4-5 serving(s)
Number Of Ingredients 14
Steps:
- Prepare and grease a casserole or baking pan (large enough to hold ribs and sauce).
- Season prime rib bones (baby back pork ribs if using) with seasoning salt, pepper and garlic powder.
- Place the ribs in the casserole dish, and bake uncovered in a 350 degree oven for about 45-50 minutes; drain any fat.
- In a bowl mix together the garlic, ketchup vineger, both sugars, chili powder, cayenne pepper and mustard powder; mix well to combine.
- Add in chopped onions; mix well.
- Pour the sauce over ribs, and mix with your hands to coat the ribs.
- Bake uncovered for about 1 - 1-1/2 hours or until the beef (or pork) ribs are tender (baste occasionally, and season sauce salt and pepper if desired).
- Delicious!
Nutrition Facts : Calories 320.6, Fat 1.5, SaturatedFat 0.2, Sodium 1702.3, Carbohydrate 78.8, Fiber 2.6, Sugar 68, Protein 4.2
BLACK PEPPER-CRUSTED STANDING RIB ROAST AU JUS
Categories Beef Garlic Roast Christmas Winter Watercress Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Place roast, fat side up, in roasting pan. Brush exposed ends of roast with vegetable oil. Sprinkle roast lightly all over with salt. Mix 8 tablespoons butter, 2 tablespoons cracked pepper, minced garlic, and 1/2 teaspoon salt in small bowl. Reserve 2 tablespoons pepper butter for sauce. Spread remaining pepper butter all over top (fat side) of roast. (Can be prepared 1 day ahead. Cover roast and reserved pepper butter separately; chill.)
- Position rack in bottom third of oven and preheat to 350°F. Roast rib roast until instant-read thermometer inserted into thickest part of meat registers 125°F for medium-rare, about 2 hours 45 minutes. Transfer roast to platter and cover loosely with foil; let rest 30 minutes (temperature will rise slightly as roast stands).
- Strain pan juices from roasting pan into measuring cup. Skim off any fat from top of pan juices; discard fat. Return pan juices to roasting pan; set pan over 2 burners. Add broth and wine to roasting pan and boil over high heat until liquid is reduced to 1 1/4 cups, scraping up any browned bits from bottom of pan, about 6 minutes. Whisk in reserved pepper butter and remaining 4 tablespoons plain butter. Season with more salt and pepper, if desired.
- Surround roast with Roasted Red Onions. Garnish with watercress. Slice roast and serve with sauce.
ROAST PRIME RIB OF BEEF WITH PINK AND GREEN PEPPERCORN CRUST
If you're looking for THE recipe to make for your next roast beef dinner - this is it! I love the peppery crust on this. Make sure you check out the recipe for Rosemary Popovers that are so good made with the beef drippings.
Provided by evelynathens
Categories One Dish Meal
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Let rib roast stand at room temperature 1 hour.
- Preheat oven to 500°F.
- Make crust: In a small bowl combine all crust ingredients, stirring to form a paste.
- Pat beef dry and season.
- In a pan, roast beef, ribs side down, 30 minutes.
- Transfer beef to a platter.
- (if you are making Rosemary Popovers to accompany the roast - the recipe is in My Recipes - then save 5 tablespoons of drippings and then discard the rest).
- Reduce oven temperature to 350°F.
- Return beef to roasting pan, ribs side down, and spread with peppercorn paste.
- Roast beef 1 - 1 ¼ hours longer, or until a meat thermometer registers 135F for medium-rare.
- Transfer to a cutting board.
- Let stand, covered loosely, at least 20 minutes and up to 30 minutes before carving.
- Make sauce: Skim fat from drippings in roasting pan.
- Add wine and deglaze over moderately-high heat, scraping up browned bits.
- Boil until reduced by about half and transfer to a saucepan.
- Add broth and boil 5 minutes.
- In a small bowl, dissolve cornstarch in Worcestershire Sauce and water and add to saucepan in a stream, whisking.
- Bring to a boil, whisking, and boil 1 minute.
- Season.
Nutrition Facts : Calories 1590.4, Fat 137.8, SaturatedFat 57.7, Cholesterol 338.2, Sodium 893.8, Carbohydrate 5.5, Fiber 0.1, Sugar 2.1, Protein 73.7
SALT AND PEPPER CRUSTED RIB ROAST
Provided by Ian Knauer
Categories Pepper Roast Father's Day Back to School Dinner Beef Rib Fall Gourmet
Number Of Ingredients 4
Steps:
- Preheat oven to 450°F with rack in middle.
- Rub roast all over with oil, then sprinkle all over with kosher salt. Coarsely crush peppercorns in a folded kitchen towel (not terry cloth) with a meat pounder or bottom of a heavy skillet. Coat meat on all sides with peppercorns, pressing to help them adhere.
- Roast on a rack in a 13- by 9-inch roasting pan 20 minutes. Reduce oven temperature to 350°F and roast until an instant-read thermometer inserted into center of meat (do not touch bone) registers 110°F, 1 1/2 to 2 hours more. Transfer to platter and let rest, uncovered, 30 minutes (temperature of meat will rise to about 130°F for medium-rare).◊
SHEILA'S PEPPER-CRUSTED PRIME RIB WITH HORSERADISH SAUCE
This main course is as simple to prep as it is show-stopping and, most importantly, it gives you time to enjoy the company of your guests.
Provided by JackieOhNo
Categories Roast Beef
Time 2h10m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- About 1 hour before roasting, remove the prime rib from the refrigerator and let come to room temperature. Preheat oven to 500 degrees. Place rib roast, fat side up, on rack in 14x10-inch roasting pan.
- Make small slits all over the prime rib and insert a slice of garlic in each slit. Using a fork, poke holes in roast and then rub roast with Worcestershire sauce. Mix together cracked peppercorns, kosher salt, garlic powder, and thyme and then rub all over roast.
- Cut top third off head of garlic, keeping top and bottom intact. Drizzle oil over cut sides and place garlic top back on bottom. Wrap tightly in foil.
- Place rib roast in oven and immediately turn oven down to 350 degrees. Place garlic on oven rack next to rib roast. Remove garlic after about an hour, then remove from oven, unwrap, and let cool. Roast beef until meat thermometer inserted into thickest part of meat (not touching bone) reaches 135 degrees (this is about 18-20 minutes per pound). Internal temperature of meat will rise to 145 degrees (medium-rare) upon standing. Or, roast until desired doneness. Transfer to large serving platter; cover loosely with foil and let roast stand 15 minutes for easier slicing.
- Meanwhile, in medium bowl, with wire whisk, whisk sour cream and heavy cream until soft peaks form. Into small bowl, press soft roasted garlic from each clove; discard skin. Add horseradish to garlic and mash together with fork. Fold into cream mixture. Stir in 1/4 t. table salt and 1/4 t. freshly ground black pepper. Spoon into small serving bowl.
- To serve, garnish platter with fresh herbs. Serve sauce alongside beef.
ROAST PRIME RIBS OF BEEF WITH CRACKED PEPPER CRUST
Steps:
- Let the meat stand at room temperature for 1 hour. In a small bowl combine the black pepper, the green pepper, the white pepper, the allspice, the thyme, and the salt and rub the meat with the mixture. Roast the meat rib side down in a roasting pan in a preheated 500°F. oven for 30 minutes, reduce the heat to 350°F., and roast the meat for 1 hour and 45 minutes to 2 hours more, or until a meat thermometer inserted in the fleshy part of the meat registers 130°F. for medium-rare. Twenty minutes before the roast is done add to the pan the carrots, the garlic, and the shallots, all patted dry. (Remove the vegetables with a slotted spoon if they brown too quickly.) Transfer the roast to a heated platter, drain the vegetables on paper towels, and keep them warm, covered loosely. Let the roast rest for at least 20 minutes and up to 30 minutes before carving it.
- Make the sauce:
- Skim the fat from the pan juices, add the red wine, and deglaze the pan over moderately high heat, scraping up the brown bits. Boil the liquid until it is reduced by half and transfer it to a saucepan. Add the broth and 1/4 cup of the Madeira and boil the mixture for 5 minutes. In a small bowl stir together the remaining 2 tablespoons Madeira, the arrowroot, and
- the mustard and add the mixture to the pan in a stream, whisking. Bring the sauce to a boil, whisking, and boil it for 1 minute. Season the sauce with salt and pepper and transfer it to a heated sauceboat. Arrange the roasted vegetables around the roast with the fresh thyme and serve the roast with sauce.
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- In a spice grinder, grind the peppercorns, guajillo chile and rosemary until coarse. Transfer to a medium bowl. Add all of the remaining ingredients except the broth and mix well.
- Preheat the oven to 400°. Rub the pepper mix all over the roast. Place the roast on a rack set over a roasting pan. Add 2 cups of the broth to the pan and roast for 30 minutes, until the meat is well browned. Add 2 more cups of the broth and loosely tent the roast with foil. Reduce the oven temperature to 350°. Roast for about 2 1/2 hours, until an instant-read thermometer registers 115°; add the remaining 2 cups of broth halfway through. Set the roast on a cutting board to rest for about 30 minutes (the center of the roast will register at 125° for medium rare).
- Strain the pan juices into a small saucepan. Skim off as much fat as possible and bring to a simmer. Carve the roast and serve with the pan jus.
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- Preheat the oven to 325°. In a pepper grinder or a spice mill, coarsely grind all of the peppercorns. Transfer to a small bowl. Season the roast with salt and the pepper mixture.
- In a large ovenproof skillet, heat the oil until shimmering. Add the roast, fat side down, and cook over moderate heat until browned, about 5 minutes. Turn the roast and brown it on each of the other sides, about 13 minutes longer. Set the roast, fat side up, in the skillet and add the butter. When the butter is melted, baste the roast all over. Add the thyme, bay leaves and marjoram and roast for 1 hour.
- Add the garlic and shallots to the skillet and continue roasting the meat until an instant-read thermometer inserted in the center registers 130° for medium-rare, about 45 minutes longer.
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