Peppercorn Prime Rib

Name: Peppercorn Prime Rib
Prep time: 150 min
Yield: 6
Cuisine: Internacional
Ingredients: 4 kilos prime rib, 4 kilograms, trimming excess fat; 2 tablespoons Dijon mustard; 4 tablespoons garlic; 2 tablespoons combined pepper, ground; 1/3 cups shallot; 3 1/2 cups beef broth; 1/3 cups cognac

Elda Benassini

The prime rib cut is delicious when cooked slowly, so be sure to try this peppercorn prime rib recipe for everyone's delight.

Reviewed by Editorial Team of Kiwilimón

Published: 17-01-2010

Preparation

2h 30 mins

Place the oven rack in the center and preheat to 450 F, or 230 degrees Celsius. Place the meat with the fat side down in a roasting pan. Season with salt. Mix the mustard and minced garlic and spread it on the meat. Sprinkle the 2 tablespoons of pepper over the mustard. Put in the oven for 15 minutes and lower the heat to 200 F (90 degrees Celsius). Insert a meat thermometer into the center and let it register 125 F (50 degrees Celsius). Cover with aluminum foil if it browns too quickly and leave for about 2 more hours. Remove from the oven and cover with aluminum foil. Pour the juices into a measuring cup and remove the fat. Sauté the shallots and add the beef broth and cognac. Boil until reduced to 2 cups. Add a teaspoon of pepper. Serve the prime rib with this sauce.