Pink Peppercorn Mustard Recipes

Steps:

• In a nonreactive container, combine mustard seeds with alcohol (beer, wine, or sherry; according to recipe) and vinegar. Let sit 48 hours. Check periodically to make sure seeds are covered by liquid; add more if necessary.
• Transfer seeds and liquid to a food processor. Add remaining ingredients. Process until seeds become creamy, 4 to 6 minutes. Store in an airtight container in the refrigerator for at least 1 week before using to let the flavors develop. The mustard will keep for up to 1 month.

Steps:

• Use a mortar and pestle to grind the peppercorns and mustard seeds to your desired texture (I like them relatively coarse). You could also use a spice grinder for a finer grain.
• Mix in the wine and let soak for an hour.
• Stir in the remaining ingredients, adding more wine if the mixture seems too dry; cover and let sit for 24 hours.
• Spoon into small, sterilized jars with tight fitting lids to prevent drying out.

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.