Roast Prime Ribs Of Beef With Cracked Pepper Crust Recipes

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BLACK PEPPER-CRUSTED ROAST BEEF WITH GRAVY

Provided by Alex Guarnaschelli

Categories     main-dish

Time 2h50m

Yield 12 to 14 servings

Number Of Ingredients 9



Black Pepper-Crusted Roast Beef with Gravy image

Steps:

  • For the meat: Preheat the oven to 500 degrees F.
  • Sprinkle the roast beef generously on all sides with salt and coat with the pepper. Put the roast on a rack in a roasting pan. Arrange the garlic halves in a single layer of foil with some foil to spare. Drizzle with olive oil and sprinkle with salt. Wrap the foil over the garlic into a little package and place in the oven. Roast 45 minutes, then set aside.
  • Meanwhile, place the roasting pan in the center of the oven and cook, undisturbed, for 20 minutes. Lower the temperature to 350 degrees F, and continue to cook until a thermometer inserted in the center of the meat registers between 135 and 140 degrees F for medium-rare, about 2 hours Remove the roast beef and place it on a cutting board to rest for 20 minutes. (The roast temperature will continue to increase as it rests; the end slices will be more well done.)
  • For the gravy: Pour off excess grease from the roasting pan, then add the wine and bring to a boil over a burner. Reduce the liquid by half and whisk in the mustard. Add the stock and simmer until the sauce thickens slightly, 8 to 10 minutes. Add the lemon juice. Season to taste.
  • Squeeze 4 of the garlic halves like lemons over the blender to release the flesh from the skins, allowing the flesh to fall into the blender. Ladle some of the gravy into the blender and blend until smooth. Whisk the garlic back into the gravy. Squeeze the remaining garlic halves directly into the gravy and use the back of a spoon to smash them into the gravy. Taste for seasoning.
  • Serve the roast whole on the platter to carve at the table with the gravy on the side, or arrange slices of beef on a platter and coat with a layer of the gravy.

One 8- to 10-pound beef top round roast
Kosher salt
1/2 cup coarsely ground black pepper
3 heads garlic, ends removed, turned on their sides and sliced into two halves through the middle to expose each clove of garlic
Olive oil, for drizzling
1 cup hearty red wine
1/2 cup Dijon mustard
3 cups enriched beef stock
Juice from 1/2 lemon

BLACK PEPPER CRUSTED PRIME RIB

Provided by Sandra Lee

Categories     main-dish

Time 3h25m

Yield 6 to 8 servings

Number Of Ingredients 4



Black Pepper Crusted Prime Rib image

Steps:

  • Preheat oven to 375 degrees F.
  • Rinse the roast and pat dry. Bring roast to room temperature. Stud prime rib with garlic cloves by cutting slits into the meat and placing cloves inside. Rub Italian dressing mix all over roast. Pour black peppercorns into a shallow dish and dredge the roast in the pepper so that it's completely covered. Transfer to a roasting pan lined in aluminum foil.
  • Place roast in the oven and cook for 1 hour. Turn oven off and let meat sit in oven until meat reaches the desired degree of doneness, about 130 to 135 degrees F for medium rare. Let rest for 10 minutes before carving.
  • *Cook's Note: Have butcher remove ribs from roast and tie it.

1 (3 1/2-pound) beef rib roast, de-boned* and tied
1 jar peeled whole garlic cloves
1 packet Italian dressing mix
About 1 cup cracked black peppercorns

ROAST PRIME RIBS OF BEEF WITH CRACKED PEPPER CRUST

Make and share this Roast Prime Ribs of Beef With Cracked Pepper Crust recipe from Food.com.

Provided by lazyme

Categories     Roast Beef

Time 2h22m

Yield 8 serving(s)

Number Of Ingredients 16



Roast Prime Ribs of Beef With Cracked Pepper Crust image

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.

Nutrition Facts : Calories 98.6, Fat 0.9, SaturatedFat 0.3, Sodium 559, Carbohydrate 18.5, Fiber 3.4, Sugar 2.3, Protein 2.7

standing rib roast (trimmed weight about 10 to 10 1/2 pounds, 4-ribs)
1 tablespoon black peppercorns, ground coarse
2 teaspoons dried green peppercorns, ground coarse
1 teaspoon white peppercorns, ground coarse
4 whole allspice, ground coarse
1/2 teaspoon dried thyme
1 teaspoon coarse salt
3/4 lb baby carrots, peeled, trimmed, blanched in boiling salted water for 4 minutes, and refreshed under cold water
1 head garlic, separated into cloves, blanched in boiling water for 5 minutes, refreshed under cold water, and peel
1/2 lb large shallot, blanched in boiling water for 3 minutes, refreshed under cold water, and peeled
1/2 cup dry red wine
2 cups canned beef broth
6 tablespoons madeira wine
1 tablespoon arrowroot
2 tablespoons dijon-style mustard
fresh thyme sprig (to garnish)

ROAST PRIME RIBS OF BEEF WITH CRACKED PEPPER CRUST

Categories     Beef     Garlic     Roast     Red Wine     Winter     Gourmet

Yield Serves 8 generously

Number Of Ingredients 17



Roast Prime Ribs of Beef with Cracked Pepper Crust image

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.

a 4-rib standing rib roast (trimmed weight about 10 to 10 1/2 pounds)
1 tablespoon black peppercorns, ground coarse
2 teaspoons dried green peppercorns (available at specialty foods shops), ground coarse
1 teaspoon white peppercorns, ground coarse
4 whole allspice, ground coarse
1/2 teaspoon dried thyme
1 teaspoon coarse salt
3/4 pound very small carrots, peeled, trimmed, blanched in boiling salted water for 4 minutes, and refreshed under cold water
1 head of garlic, separated into cloves, blanched in boiling water for 5 minutes, refreshed under cold water, and peeled
1/2 pound large shallots, blanched in boiling water for 3 minutes, refreshed under cold water, and peeled
For the sauce
1/2 cup dry red wine
2 cups canned beef broth
6 tablespoons Madeira
1 tablespoon arrowroot
2 tablespoons Dijon-style mustard
fresh thyme sprigs for garnish

ROAST PRIME RIBS OF BEEF W/ CRACKED PEPPER CRUST

I found this recipe in Bon Appetit, April 1997 and hope to try it for Christmas this year. It has great reviews and I'm looking forward to it.

Provided by Vicki Butts (lazyme)

Categories     Beef

Time 2h40m

Number Of Ingredients 17



Roast Prime Ribs Of Beef w/ Cracked Pepper Crust image

Steps:

  • 1. 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.
  • 2. 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.)
  • 3. Transfer the roast to a heated platter, drain the vegetables on paper towels, and keep them warm, covered loosely.
  • 4. Let the roast rest for at least 20 minutes and up to 30 minutes before carving it.
  • 5. 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.
  • 6. 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.

4-rib standing rib roast (trimmed weight about 10 - 10 1/2 pounds)
1 Tbsp black peppercorns, coarsely ground
2 tsp dried green peppercorns, coarsely ground
1 tsp white peppercorns, coarsely ground
4 whole allspice, coarsely ground
1/2 tsp dried thyme
1 tsp coarse salt
3/4 lb very small carrots, peeled, trimmed, blanched in boiling salted water for 4 minutes, and refreshed under cold water
1 head garlic, separated into cloves, blanched in boiling water for 5 minutes, refreshed under cold water and peeled
1/2 lb large shallots, blanched in boiling water for 3 minutes, refreshed under cold water, and peeled
FOR SAUCE:
1/2 c dry red wine
2 c canned beef broth
6 Tbsp madeira
1 Tbsp arrowroot
2 Tbsp dijon mustard
fresh thyme sprigs for garnish

HERB & PEPPER CRUSTED RIB OF BEEF

Planning a dinner party? James Martin's crusted roast beef will wow your guests

Provided by James Martin

Categories     Dinner

Time 2h40m

Number Of Ingredients 10



Herb & pepper crusted rib of beef image

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.

Nutrition Facts : Calories 694 calories, Fat 46 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 63 grams protein, Sodium 1.43 milligram of sodium

1 tbsp rock salt
2 tbsp cracked black peppercorn
3 garlic cloves, crushed
small bunch rosemary, finely chopped
small bunch parsley, chopped
4 tbsp olive oil
3kg rib of beef on the bone
2 onions, sliced
250ml red wine
400ml fresh beef stock

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