Roast Prime Ribs Of Beef With Cracked Pepper Crust Food

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.

HERB & PEPPER CRUSTED RIB OF BEEF

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.

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 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.

SHEILA'S PEPPER-CRUSTED PRIME RIB WITH HORSERADISH SAUCE

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.