Pepper-Crusted Prime Rib Roast

• Meat

  • 1 9- to 10-pound prime rib, roast

• Produce

  • 4 Garlic cloves
  • 1 Guajillo chile
  • 2 tbsp Rosemary, leaves

• Canned Goods

  • 6 cups Beef broth, low sodium

• Condiments

  • 1/4 cup Dijon mustard
  • 2 tbsp Soy sauce
  • 2 tbsp Worcestershire sauce

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 2 tbsp Kosher salt
  • 1/4 cup Multicolor whole peppercorns

Found on foodandwine.com

Description

Ingredients

• One 9- to 10-pound prime rib roast
• 2 tablespoons kosher salt
• 1/4 cup multicolor whole peppercorns
• 1 guajillo chile, stemmed and chopped
• 2 tablespoons rosemary leaves
• 1/4 cup Dijon mustard
• 2 tablespoons all-purpose flour
• 2 tablespoons soy sauce
• 2 tablespoons Worcestershire sauce
• 4 garlic cloves, minced
• 6 cups low-sodium beef broth

Directions

• Season the roast with the salt and let stand at room temperature for 1 hour. In a spice grinder, grind the peppercorns, guajillo chile and rosemary until coarse. Transfer to a medium bowl. Add all of the remaining ingredients except the broth and mix well. Preheat the oven to 400°. Rub the pepper mix all over the roast. Place the roast on a rack set over a roasting pan. Add 2 cups of the broth to the pan and roast for 30 minutes, until the meat is well browned. Add 2 more cups of the broth and loosely tent the roast with foil. Reduce the oven temperature to 350°. Roast for about 2 1/2 hours, until an instant-read thermometer registers 115°; add the remaining 2 cups of broth halfway through. Set the roast on a cutting board to rest for about 30 minutes (the center of the roast will register at 125° for medium rare). Strain the pan juices into a small saucepan. Skim off as much fat as possible and bring to a simmer. Carve the roast and serve with the pan jus.