| Amount | Unit | Ingredient |
|---|---|---|
| 1 | 7-8 lb. | standing rib roast (prime rib) |
| For crust | ||
| 1 | t | allspice, ground |
| 6 | T | green peppercorns, ground/crushed lightly |
| 3 | T | butter, softened |
| 2 | T | flour |
| 1 | T | brown sugar, firmly packed |
| 1 | T | Dijon mustard |
| 1 1/2 | t | salt |
| Instructions |
|---|
| Let prime rib stand at room temperature for 1 hour. |
| Preheat oven to 500 F. |
| In a small bowl combine crust ingredients, stirring to form a paste. |
| Pat beef dry and sprinkle with salt and pepper. In a roasting pan roast beef, ribs side down, 30 minutes. Transfer beef to a platter and discard drippings. |
| Reduce oven temperature to 350 F. Return beef to roasting pan, ribs side down, and spread with peppercorn paste. Roast beef 1 to 1 1/4 hours more, or until a meat thermometer inserted in fleshy section registers 135 F for medium-rare meat. |
| Transfer beef to a cutting board and discard strings if necessary. Let beef stand, covered loosely, at least 20 minutes and up to 30 minutes before carving. |
Page last modified: December,
1998
