Peppercorn Prime Rib Roast
Cooking Time:
3:10 (approx.)Number of Servings:
6INGREDIENTS
1
(2-rib) prime rib beef roast, about 4½ lbs (2.5 kg), excess fat trimmed
1
tbsp (20 ml)
herbes de Provence
2
tbsp (30 ml)
horseradish-flavoured Dijon mustard
2
tbsp (30 ml)
mixed whole peppercorns, crushed
DIRECTIONS
- Preheat oven to 450 F (230 C).
- Place beef, rib side down, on a rack in a roasting pan.
- Spread Dijon mustard evenly over all sides.
- Roast beef in the centre of the oven for 10 minutes to quickly sear in juices.
- Reduce heat to 275 F (140 C) and continue roasting for 2½ to 3 hours for medium rare.
- A meat thermometer inserted into the centre of beef registers 140 F (60 C) for rare or 145 F (63 C) for medium rare.
- Cover loosely with a sheet of foil if meat browns too quickly.
- Transfer beef to a platter when done.
- Cover and let stand for about 15 minutes before slicing and serving.
- Serve with Merlot Sauce.
Price: $ 16.99
Volume:
750 mL
Country:
Canada
SKU: #76877 UPC:
620654011087
Tasting Notes
This big wine is made for opening up in a decanter. Try it with braised meats, chicken tagine or duck confit.
Price: $ 19.99
Volume:
750 mL
Country:
France
Tasting Notes
Price: $ 21.99
Volume:
750 mL
Country:
France
Tasting Notes
this syrah, Grenache and Mourvèdre blend is dark red and shiny with fresh red berries and spices on the nose. the palate is full, round and racy with smooth tannins. Full-bodied, rich and intensely aromatic, this wine has a long finish and plenty of finesse to match with this elegant dish.
