| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
December 19 |
1 |
servings |
INGREDIENTS
|
|
A; (4-rib) standing rib |
|
|
; roast (about 7 1/2 |
|
|
; to 8 pounds |
|
|
; trimmed) |
| 2 |
ts |
Whole allspice berries; crushed |
| 3 |
tb |
Pink peppercorns*; crushed lightly |
| 3 |
tb |
Freeze-dried green peppercorns; crushed lightly |
| 3 |
tb |
Unsalted butter; softened |
| 2 |
tb |
All-purpose flour |
| 1 |
tb |
Firmly packed brown sugar |
| 1 |
tb |
Dijon mustard |
| 1 1/2 |
ts |
Salt |
| 2/3 |
c |
Dry red wine |
| 2 |
c |
Low-salt beef broth |
| 1 1/2 |
tb |
Cornstarch |
| 1 |
tb |
Worcestershire sauce |
| 1 |
tb |
Water |
|
|
Garnish: rosemary sprigs |
INSTRUCTIONS
FOR CRUST
FOR SAUCE
*available at specialty foods shops
Let rib roast stand at room temperature 1 hour.
Preheat oven to 500F.
Make crust:
In a small bowl combine crust ingredients, stirring to form a paste.
Pat beef dry and sprinkle with salt and pepper. In a roasting pan roast
beef, ribs side down, 30 minutes. Transfer beef to a platter and discard
remaining drippings.
Reduce oven temperature to 350F. Return beef to roasting pan, ribs side
down, and spread with peppercorn paste. Roast beef 1 to 1 1/4 hours more,
or until a meat thermometer inserted in fleshy section registers 135F. for
medium-rare meat.
Transfer beef to a cutting board and discard strings if necessary. Let beef
stand, covered loosely, at least 20 minutes and up to 30 minutes before
carving.
Make sauce:
Skim fat from drippings in roasting pan. To pan add wine and deglaze over
moderately high heat, scraping up brown bits. Boil mixture 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 pan in a stream, whisking. Bring sauce to a boil, whisking, and boil
1 minutes. Season sauce with salt and pepper.
Garnish rib roast and serve with sauce.
Serves 8.
Gourmet December 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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