Prime Rib with a Peppercorn Crust and Madeira Sauce
A grand roast perfect for a special occasion or a Sunday supper: succulent, tender beef with the spicy crunch of peppercorns and silky Madeira sauce. Serve it with mashed potatoes and a bottle of your favorite hearty red wine and wow everyone around your table!
1 teaspoon whole allspice berries, crushed
3 tablespoons mixed peppercorns (green, pink, white, and black), curshed
4 cloves garlic, minced
2 tablespoons Dijon mustard
1 9-pound prime rib beef roast (4 ribs), trimmed of excess fatSalt
2 tablespoons Glace de Viande Gold® dissolved in 3 cups hot water
1 1/2 cups Madeira wine
1 cup dry red wine
1 bay leaf
3 sprigs fresh thyme, plus additional for garnish
3 sprigs fresh rosemary, plus additional for garnish
2 tablespoons unsalted butter
2 tablespooons flour
Ground black pepper
Preheat the oven to 450 degrees. Combine the crushed allspice berries and peppercorns with the garlic and mustard in a small bowl. Stir to blend well.
Place the roast in a heavy roasting pan, fat side up. Season with salt. Spread the peppercorn mixture all over the beef. Transfer it to the oven and roast for 15 minutes.
Reduce the temperature to 325 degrees and continue roasting to desired doneness (125 degrees internal temperature for medium rare), about 2 1/2 to 3 hours. Tent the beef with aluminum foil if the crust gets too brown.
Meanwhile, combine the Glace de Viande Gold®, Madeira, red wine, bay leaf, thyme, and rosemary in a saucepan. Bring the mixture to a boil and cook until it has reduced by about 2/3, to just under 2 cups. Remove and discard the herbs and set aside.
When the beef is done, transfer it to a cutting board and let it stand, tented with foil, for 30 minutes.
Pour off the fat from the roasting pan, and pour the remaining pan juices into the saucepan with the Madeira mixture, also scraping in any browned bits. Bring to a boil over high heat, then reduce the heat so the liquid simmers. In a small bowl, stir together the butter and flour until well blended. Whisk it into the simmering sauce and cook until the sauce is smooth and slightly thickened, about 2 minutes. Season to taste with salt and pepper.
Serve slices of prime rib with the sauce spooned over them, garnished with thyme and rosemary sprigs.
For a thicker sauce, increase the butter and flour to 3 or 4 tablespoons each.
Wine Pairing: Cabernet Sauvignon or red Cotes-du-Rhone.