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Black Pepper-Crusted Rib Roast

    1 (8 1/2 pound) standing rib roast (weight with bones), top fat
      trimmed
    Vegetable oil
    12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
    2 tablespoons cracked or coarsely ground black pepper
    4 large garlic cloves, minced
    1/2 teaspoon salt
    2 1/4 cups low-salt beef broth
    1/2 cup dry red wine

  Place roast, fat side up, in roasting pan. Brush exposed ends of
 roast with vegetable oil. Sprinkle roast lightly all over with salt.
 Mix 8 tablespoons butter, 2 tablespoons cracked pepper, minced
 garlic, and 1/2 teaspoon salt in small bowl. Reserve 2 tablespoons
 pepper butter for sauce. Spread remaining pepper butter all over top
 (fat side) of roast.

  Position rack in bottom third of oven and preheat to 350F. Roast rib
 roast until instant-read thermometer inserted into thickest part of
 meat registers 125F for medium-rare, about 2 hours 45 minutes.
 Transfer roast to platter and cover loosely with foil; let rest 30
 minutes (temperature will rise slightly as roast stands).

  Strain pan juices from roasting pan into measuring cup. Skim off any
 fat from top of pan juices; discard fat. Return pan juices to
 roasting pan; set pan over 2 burners. Add broth and wine to roasting
 pan and boil over high heat until liquid is reduced to 1 1/4 cups,
 scraping up any browned bits from bottom of pan, about 6 minutes.
 Whisk in reserved pepper butter and remaining 4 tablespoons plain
 butter. Season with more salt and pepper, if desired. Slice roast and
 serve with sauce.