posted by MariaDNoCa
If possible, search out a butcher who carries dry-aged beef-it's more tender, flavorful and juicy than the non-aged variety.
1 9-pound prime rib beef roast (about 4 ribs), excess fat trimmed
2 tablespoons Dijon mustard
4 teaspoons minced garlic
2 tablespoons plus 1 teaspoon mixed whole peppercorns, coarsely crushed
1/3 cup minced shallots
3 1/2 cups canned beef broth
1/3 cup Cognac or brandy
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.
Serves 8.
Bon Appétit
December 1998
If possible, search out a butcher who carries dry-aged beef-it's more tender, flavorful and juicy than the non-aged variety.
1 9-pound prime rib beef roast (about 4 ribs), excess fat trimmed
2 tablespoons Dijon mustard
4 teaspoons minced garlic
2 tablespoons plus 1 teaspoon mixed whole peppercorns, coarsely crushed
1/3 cup minced shallots
3 1/2 cups canned beef broth
1/3 cup Cognac or brandy
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.
Serves 8.
Bon Appétit
December 1998
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