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Elda

Elda Benassini

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Recipe of Prime Rib with Pepper
Recipe

Prime Rib with Pepper

2h 30 mins
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The prime rib meat cut is delicious when cooked on a low heat, so be sure to try this prime rib recipe with pepper to everyone's delight.
Learn more about Elda Benassini

Ingredients

6 portions
  • 4 kilos prime rib, of 4 kilos, removing excess fat
  • 2 tablespoons Dijon mustard
  • 4 tablespoons garlic
  • 2 tablespoons combined pepper, milled
  • 1/3 cups shallot
  • 3 1/2 cups beef broth
  • 1/3 cups cognac

Preparation

Put the oven rack in the center and preheat to 450 F, or 230 Celsius. Put the meat with the fat underneath in a broiler pan. Put salt.
Stir the mustard and minced garlic and spread it to the meat. Put the 2 tablespoons of pepper on the mustard.
Bake 15 minutes and lower the heat to 200 F (90 Celsius). Put a meat thermometer in the center and let it record 125 F (50 centigrade). Put an aluminum foil if browned very early and leave 2 hours more or less. Remove from the oven and cover with aluminum foil. Put the juices in a measuring cup and remove the fat.
Season the echallot and add the beef consommé and the cognac. Boil until reduced to 2 cups. Put a teaspoon of pepper. Serve the prime rib with this sauce.

TIPS

Serve with mashed potatoes.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
313.8
kcal
15.69%
Carbohydrate, by difference
1.5
g
0.5%
Protein
11.5
g
23%
Total lipid (fat)
28.4
g
43.69%
100
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Provided by USDA
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