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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Ishan Lakshitha
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The beef was absolutely delicious, and the cracked pepper crust was the perfect finishing touch.
Makayla Davis
[email protected]I'm not sure what I did wrong, but my beef turned out dry and tough. I followed the recipe exactly, so I'm not sure what happened.
Ramy omara
[email protected]This recipe is definitely a keeper. The beef was cooked to perfection, and the cracked pepper crust was amazing. I'll be making this again for my next dinner party.
Brandy Murray
[email protected]I had some trouble finding cracked peppercorns, but I was able to make do with regular black pepper. The beef still turned out great, and the cracked pepper crust added a nice flavor.
S-H Gamers
[email protected]This recipe was a bit too complicated for me, and the beef didn't turn out as well as I'd hoped. I'll stick to simpler recipes in the future.
Zara Abdul Rahman
[email protected]I've tried many roast prime ribs recipes, but this one is by far the best. The beef is always cooked perfectly, and the cracked pepper crust is to die for. I highly recommend this recipe.
Mariya Eva
[email protected]This was my first time making roast prime ribs, and I was so happy with the results. The beef was tender and juicy, and the cracked pepper crust was a nice touch. I'll definitely be making this again for special occasions.
Alamin Shek
[email protected]I'm not a big fan of beef, but this recipe changed my mind. The cracked pepper crust was so flavorful, and the beef was cooked to perfection. I'll definitely be making this again.
mdjummonmia rayhan2005
[email protected]The beef came out a little overcooked for my taste, but the flavor was still great. I'll definitely try this recipe again, but I'll cook it for a shorter amount of time.
Brenda Tuttle
[email protected]I've made this roast prime ribs recipe several times now, and it always turns out perfect. The cooking instructions are spot-on, and the beef is always juicy and flavorful. I highly recommend this recipe to anyone looking for a special occasion meal.
Nylah Holder
[email protected]This recipe was absolutely amazing! The cracked pepper crust gave the beef a delicious and flavorful exterior, while the inside was cooked to a perfect medium-rare. My family raved about it, and I'll definitely be making it again.