Dijon and Green Peppercorn–Crusted Standing Rib Roast

Name: Dijon and Green Peppercorn–Crusted Standing Rib Roast
Total time: 3 h 15 min
Yield: 8 - 10 serving(s)
Ingredients: 4- or 5-rib prime rib roast (about 8 1/2 lb. total), chine bone removed; Kosher salt; 1/3 c. Dijon mustard; 2 tbsp. olive oil; 2 large cloves garlic, grated; 1/2 tbsp. rosemary leaves, chopped, plus sprigs for serving; 2 tsp. thyme leaves; 1/2 tbsp. green peppercorns, coarsely cracked; 1/2 tbsp. black peppercorns, coarsely cracked; 1 small shallot, finely chopped; 1/2 c. dry white wine; 1/2 c. low-sodium chicken broth

Serve something extra-special this holiday.

By Tina MartinezPublished: Nov 10, 2023

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dijon and green peppercorn crusted standing rib roast

mike garten

Yields:

8 - 10 serving(s)

Total Time:

3 hrs 15 mins

Cal/Serv:

999

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Turn heads at Christmas dinner with a striking rib roast brushed with a savory, aromatic mustard mixture featuring chopped rosemary and a duo of cracked peppercorns. The white wine and shallot pan sauce (made with the drippings!) take this meaty main over the top.

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Ingredients

4- or 5-rib prime rib roast (about 8 1/2 lb. total), chine bone removed
Kosher salt
1/3 cup
Dijon mustard
2 Tbsp.
olive oil
2
large cloves garlic, grated
1/2 Tbsp.
rosemary leaves, chopped, plus sprigs for serving
2 tsp.
thyme leaves
1/2 Tbsp.
green peppercorns, coarsely cracked
1/2 Tbsp.
black peppercorns, coarsely cracked
1
small shallot, finely chopped
1/2 cup
dry white wine
1/2 cup
low-sodium chicken broth

Directions

1. Step 1Let rib roast sit at room temperature at least 1 hour, up to 2 hours.
2. Step 2Thirty minutes before cooking, heat oven to 450°F. Set rack in roasting pan or on rimmed baking sheet.
3. Step 3Place roast, bone side down, on roasting rack and season with 1 1/2 teaspoon salt. Roast until fat has rendered and top is golden brown, 25 to 45 minutes (depending on thickness of fat cap). Remove from oven and lower oven temperature to 275°F.
4. Step 4Meanwhile, in small bowl, whisk together mustard, oil, and 1 1/2 teaspoon salt, then stir in garlic, rosemary, thyme, and peppercorns. Transfer 2 tablespoons to second small bowl and reserve for sauce; brush remaining all over beef.
5. Step 5Return roast to oven and cook, turning pan every 30 minutes, to desired temperature (thickest part of roast should register 125°F for medium-rare, 135°F for medium to medium-well on instant-read thermometer), 1 1/2 to 2 hours total.
6. Step 6Remove roast from oven, tent loosely with foil, and let rest at least 30 minutes, up to 1 hour.
7. Step 7Just before carving and serving, place roasting pan over 2 burners. Discard all but 2 tablespoons fat from roasting pan. Add shallot and cook on medium, stirring occasionally, until tender, 2 to 3 minutes. Add wine and simmer, scraping up browned bits, until nearly evaporated, then add chicken broth and reserved mustard mixture and simmer, stirring, 1 minute. Carve rib roast and serve with sauce.

SERVING SECRET: Carve only the amount of beef you plan to serve immediately. This will keep the rest of the roast from drying out as it sits.

PAIR WITH... A smooth, supple, and complex Bordeaux with velvety tannins, such as Château le Coteau Margaux 2018

NUTRITIONAL INFORMATION: About 999 calories, 85.5 g fat (34.5 g saturated), 194 mg cholesterol, 929 mg sodium, 2 g carb, 0 g fiber, 0.5 g sugar (0 g added sugar), 51 g protein

Did you make this recipe? Comment below!

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