Roast Prime Rib Au Poivre Recipes

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ROAST PRIME RIB AU POIVRE



Roast Prime Rib Au Poivre image

White, black, green and pink peppercorns add wonderful flavor to this very special roast. A full-bodied Cabernet Sauvignon or French Bordeaux is the perfect wine to serve. As for vegetables, mix butter and tarragon with cooked baby carrots and green beans for a delicious accompaniment, then round it out with my Recipe #321181. Now that's a holiday feast!

Provided by JackieOhNo

Categories     Roast Beef

Time 3h40m

Yield 8 serving(s)

Number Of Ingredients 9

1 (9 lb) prime rib roast, excess fat trimmed (about 4 ribs)
salt (to taste)
2 tablespoons Dijon mustard
4 teaspoons minced garlic
2 tablespoons mixed peppercorns, coarsely crushed
1 teaspoon mixed peppercorn, coarsely crushed
1/3 cup minced shallot
3 1/2 cups canned beef broth
1/3 cup cognac or 1/3 cup brandy

Steps:

  • Position rack in center of oven and preheat to 450 degrees.
  • Place beef, fat side up, in a shallow roasting pan. Sprinkle beef with salt.
  • Mix mustard and garlic in a small bowl. Spread mustsard mixture over top of beef. Sprinkle 2 T. crushed peppercorns over mustard mixture.
  • Roast beef 15 minutes. Reduce heat to 325 degrees. Roast until meat thermometer inserted in center of roast registers 125 degrees for medium-rare, tenting loosely with foil if crust browns too quickly, about 2 hours and 45 minutes. Transfer beef to platter; tent with foil to keep warm and rest.
  • Meanwhile, pour pan juices into a 2-cup glass measuring cup (do not clean pan). Freeze pan juices for 10 minutes. Spoon fat off top of pan juices, returning 1 T. fat to roasting pan. Reserve juices.
  • Melt fat in same roasting pan over medium-high heat. Add shallots and saute until tender, scraping up any browned bits from bottom of pan, about 2 minutes. Remove pan from heat. Add canned beef broth, then Cognac (be careful, liquid may ignite). Return pan to heat and boil until liquid is reduced to 2 cups, about 15 minutes. Add pan juices and remaining 1 t. crushed peppercorns. Transfer pan juices to sauceboat.
  • Carve roast and serve with juices.

Nutrition Facts : Calories 1884.7, Fat 168.2, SaturatedFat 70.2, Cholesterol 372.5, Sodium 657.6, Carbohydrate 4.6, Fiber 1.2, Sugar 0.1, Protein 83.2

BONELESS PRIME RIB AU POIVRE



Boneless Prime Rib au Poivre image

This pepper-crusted boneless prime rib roast is so easy to make and tastes delicious! Use a piece of meat that is between 4 and 6 lbs.

Provided by minka

Categories     Main Dish Recipes     Roast Recipes

Time 2h20m

Yield 12

Number Of Ingredients 4

6 pounds boneless prime rib roast
2 tablespoons Dijon mustard
2 tablespoons minced garlic
2 tablespoons coarsely cracked black peppercorns

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Trim fat off the beef and place in a shallow roasting pan. Stir together mustard and garlic in a small bowl and spread on top of the beef. Sprinkle with pepper.
  • Roast uncovered in the preheated oven until an instant-read thermometer inserted into the center reads 150 degrees F (65 degrees C), 2 to 3 hours. Remove from oven, cover with foil, and let stand for 15 minutes.

Nutrition Facts : Calories 390.2 calories, Carbohydrate 1.7 g, Cholesterol 84.3 mg, Fat 32.2 g, Fiber 0.3 g, Protein 22 g, SaturatedFat 13.3 g, Sodium 124.7 mg

ROAST PRIME RIB



Roast Prime Rib image

The cooking method for this show-stopping roast may seem unconventional, but that's by design: Roasting at an initial high temperature sears the outside into a crust, then shutting off the oven and leaving the roast inside allows it to cook itself to the perfect medium rare. Use that time to whip up the creamy horseradish sauce.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h25m

Yield 10 to 12 servings

Number Of Ingredients 9

2 sticks (1 cup) unsalted butter, at room temperature
1/4 cup prepared horseradish
2 tablespoons mixed or tri-color peppercorns, coarsely cracked
Kosher salt
One 7- to 8-pound boneless prime rib roast
2 cups sour cream
2/3 cup prepared horseradish, drained
Kosher salt and freshly ground black pepper
1 bunch fresh chives, coarsely chopped (about 3/4 cup)

Steps:

  • For the prime rib: Preheat the oven to 500 degrees F. Put the butter, horseradish, peppercorns and 2 tablespoons salt in a medium bowl and stir until evenly combined. Slather the seasoned butter evenly over the top and sides of the roast (leave the bottom bare) and put on a rack set in a large roasting pan. Roast for 35 to 40 minutes (5 minutes per pound), then turn the oven off and let the roast sit inside the oven for 1 1/2 hours (do not open the oven door during this time). It should be dark golden brown on the outside and medium rare on the inside.
  • For the sauce: Meanwhile, whisk the sour cream, horseradish, 2 teaspoons salt and 1 teaspoon pepper together in a medium bowl until well combined. Stir in the chives, cover and refrigerate until ready to serve.
  • Cut the roast into 1-inch-thick slices and serve with the sauce.

ROAST PRIME RIB AU POIVRE



Roast Prime Rib au Poivre image

Categories     Beef     Garlic     Mustard     Roast     Christmas     Brandy     Winter     Bon Appétit

Yield Serves 8

Number Of Ingredients 7

1 9-pound prime rib beef roast (about 4 ribs), excess fat trimmed
2 tablespoons Dijon mustard
4 teaspoons minced garlic
2 tablespoons plus 1 teaspoon mixed whole peppercorns, coarsely crushed
1/3 cup minced shallots
3 1/2 cups canned beef broth
1/3 cup Cognac or brandy

Steps:

  • Position rack in center of oven and preheat to 450°F. Place beef, fat side up, in shallow roasting pan. Sprinkle beef with salt. Mix mustard and garlic in small bowl. Spread mustard mixture over top of beef. Sprinkle 2 tablespoons crushed peppercorns over mustard mixture.
  • Roast beef 15 minutes. Reduce heat to 325°F. Roast until meat thermometer inserted into center of beef registers 125°F. for medium-rare, tenting loosely with foil if crust browns too quickly, about 2 hours 45 minutes. Transfer beef to platter. Tent with foil to keep warm.
  • Pour pan juices into 2-cup glass measuring cup (do not clean pan). Freeze juices 10 minutes. Spoon fat off top of pan juices, returning 1 tablespoon fat to roasting pan. Reserve juices.
  • Melt fat in same roasting pan over medium-high heat. Add shallots and sauté until tender, scraping up any browned bits from bottom of pan, about 2 minutes. Remove pan from heat. Add canned beef broth, then Cognac (liquid may ignite). Return pan to heat and boil until liquid is reduced to 2 cups, about 15 minutes. Add pan juices and remaining 1 teaspoon crushed peppercorns. Transfer pan juices to sauceboat.
  • Carve roast and serve with juices.

BEEF ROAST AU POIVRE WITH CARAMELIZED ONIONS



Beef Roast au Poivre with Caramelized Onions image

This beef roast with crushed peppercorns is elegant, delicious and perfect for company. The aroma in your kitchen while it's cooking will be out of this world! Elaine Sweet, Dallas, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 6 servings.

Number Of Ingredients 17

2 tablespoons each whole black and pink peppercorns or 1/4 cup whole black peppercorns
3 dried chipotle chiles, stems removed
1 tablespoon coriander seeds
1 tablespoon dried minced onion
1 tablespoon dried thyme
1-1/2 teaspoons salt
1 teaspoon dried orange zest
3 tablespoons steak sauce
1 beef tri-tip roast (2 to 3 pounds)
ONIONS:
4 large onions, thinly sliced
3 tablespoons olive oil
1/2 cup chardonnay or other white wine
2 teaspoons dried thyme
1/2 teaspoon pepper
1/8 teaspoon salt
2 tablespoons minced fresh parsley

Steps:

  • Place the peppercorns, chiles and coriander in a blender. Cover and process until coarsely ground. Stir in the onion, thyme, salt and orange peel., Rub steak sauce and seasoning mixture over roast; cover and refrigerate for 8 hours or overnight., Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 425° for 1 to 1-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a large skillet, cook onions in oil over low heat for 30-35 minutes or until golden brown, stirring frequently. Stir in wine and bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until liquid is evaporated. Stir in the thyme, pepper and salt., Transfer meat to a warm serving platter. Let stand for 10 minutes before slicing. Sprinkle with parsley. Serve with onions.

Nutrition Facts : Calories 367 calories, Fat 18g fat (5g saturated fat), Cholesterol 91mg cholesterol, Sodium 851mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 3g fiber), Protein 33g protein.

ROAST PRIME RIB AU POIVRE WITH MIXED PEPPERCORNS



Roast Prime Rib au Poivre with Mixed Peppercorns image

White, black, green, and pink peppercorns add wonderful flavor to this very special prime rib. If possible, search out a butcher who carries dry-aged beef-it's more tender, flavorful, and juicy than the non-aged variety. A full-bodied California Cabernet Sauvignon or French Bordeaux is the perfect wine to serve. As for vegetables, mix butter and tarragon with cooked baby carrots and green beans for a delicious accompaniment.

Provided by Denver cooks

Categories     Very Low Carbs

Time 3h30m

Yield 1 Roast, 8 serving(s)

Number Of Ingredients 7

9 lbs prime rib roast, excess fat trimmed (about 4 ribs)
2 tablespoons Dijon mustard
4 teaspoons minced garlic
2 tablespoons mixed peppercorns, coarsely crushed
1/3 cup minced shallot
3 1/2 cups canned beef broth
1/3 cup cognac or 1/3 cup brandy

Steps:

  • Position rack in center of oven and preheat to 450°F. Place beef, fat side up, in shallow roasting pan. Sprinkle beef with salt. Mix mustard and garlic in small bowl. Spread mustard mixture over top of beef. Sprinkle 2 tablespoons crushed peppercorns over mustard mixture.
  • Roast beef 15 minutes. Reduce heat to 325°F. Roast until meat thermometer inserted into center of beef registers 125°F. for medium-rare, tenting loosely with foil if crust browns too quickly, about 2 hours 45 minutes. Transfer beef to platter. Tent with foil to keep warm.
  • Pour pan juices into 2-cup glass measuring cup (do not clean pan). Freeze juices 10 minutes. Spoon fat off top of pan juices, returning 1-tablespoon fat to roasting pan. Reserve juices.
  • Melt fat in same roasting pan over medium-high heat. Add shallots and sauté until tender, scraping up any browned bits from bottom of pan, about 2 minutes. Remove pan from heat. Add canned beef broth, then Cognac (liquid may ignite). Return pan to heat and boil until liquid is reduced to 2 cups, about 15 minutes. Add pan juices and remaining 1 teaspoon crushed peppercorns. Transfer pan juices to sauceboat.
  • Carve roast and serve with juices.

Nutrition Facts : Calories 2063.4, Fat 172.4, SaturatedFat 71.4, Cholesterol 433.8, Sodium 766.3, Carbohydrate 3.2, Fiber 0.7, Sugar 0.1, Protein 117

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