Prime Rib Au Poivre Recipe
Ingredients
| 1 6- to 8-pound beef rib roast | ||
| 2 tablespoons Dijon-style mustard | ||
| 2 teaspoons bottled minced garlic or 4 cloves garlic, minced | ||
| Whole black peppercorns | 2 Tablespoon | |
Directions
Have butcher completely loosen bones for easier carving of roast.
Trim any excess fat from top of beef, leaving a layer about 1/4 inch thick.
Combine mustard and garlic in a small bowl; spread over top of beef.
Sprinkle peppercorns over mustard mixture.
Place meat, bone side down and mustard side up, in a foil-lined 15 1/2x10 1/2x2-inch roasting pan.
Insert a meat thermometer into center of meat, without touching bone.
Roast in a 350° oven until thermometer registers 135° for medium rare (2 1/4 to 2 1/2 hours) and 1 50° for medium (2 3/4 to 3 hours).
Cover meat with foil.
Let meat stand 15 minutes before carving. (The meat's temperature will rise 5 to 10 degrees during standing.)
Trim any excess fat from top of beef, leaving a layer about 1/4 inch thick.
Combine mustard and garlic in a small bowl; spread over top of beef.
Sprinkle peppercorns over mustard mixture.
Place meat, bone side down and mustard side up, in a foil-lined 15 1/2x10 1/2x2-inch roasting pan.
Insert a meat thermometer into center of meat, without touching bone.
Roast in a 350° oven until thermometer registers 135° for medium rare (2 1/4 to 2 1/2 hours) and 1 50° for medium (2 3/4 to 3 hours).
Cover meat with foil.
Let meat stand 15 minutes before carving. (The meat's temperature will rise 5 to 10 degrees during standing.)
Chef
