Filed Under: Dinner, prime rib, roast

Prime Rib Roast with Madeira Green Peppercorn Sauce

Don't be daunted by the long list of ingredients...this recipe is not nearly as difficult as it seems at first glance

January 26th, 2016

Ricardo Magazine

Big and beefy, this delicious cut of meat is perfect for a Saturday night dinner. Here it's partnered with a butter-nutty green peppercorn sauce, making it even more decadent than usual.
Servings
12
Prep Time
55 minutes
Cook Time
2 hours 45 minutes
Ingredients
  • Vegetable Papillote
  • 12 small carrots, peeled
  • 12 small parsnips, peeled
  • 1 rutabaga, peeled and cut into 8 wedges
  • 2 onions, cut into wedges
  • 2 tbsp (30 ml) olive oil
  • 2 oz (55 g) blue cheese, diced (optional)
  • 3 tbsp (25 g) walnuts, toasted and coarsely chopped
  • 2 tbsp chopped flat-leaf parsley
  • 2 tbsp chopped fresh chives
  • Salt and pepper
  • Prime Rib
  • 1 tbsp unbleached all-purpose flour
  • 2 tsp crushed black pepper
  • 2 tsp salt
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • ¼ tsp ground nutmeg
  • 1 prime rib beef roast, about 9 lb (4 kg) (4 ribs), left at room temperature 1 hour
  • Madeira Green Peppercorn Sauce
  • ¼ cup (55 g) butter
  • ¼ cup (35 g) unbleached all-purpose flour
  • 2 cloves garlic, chopped
  • 4 cups (1 litre) beef broth
  • ½ cup (125 ml) Madeira wine
  • 2 tsp pickled green peppercorns, drained
  • ½ tsp ground black pepper
Directions
  1. Vegetable Papillote

  2. With the rack in the middle position, preheat the oven to 500°F (260°C).

  3. Place the vegetables and the oil in the centre of a large double-layer sheet of aluminum foil. Season with salt and pepper. Close the papillote tightly. Set aside.

  4. In a bowl, combine the blue cheese, walnuts, parsley and chives. Keep in the refrigerator until ready to serve.

  5. Prime Rib

  6. In a bowl, combine the flour, pepper, salt, onion powder, garlic powder and nutmeg.

  7. On a baking sheet lined with aluminum foil, rub the roast with the spice mixture on all sides. Place the roast fat side up. Roast in the oven for 45 minutes alongside the vegetable papillote. After 45 minutes, turn the oven off and keep the door closed for 2 hours. At this stage, it is very important to prevent the heat from escaping.

  8. Madeira Green Peppercorn Sauce

  9. Meanwhile, in a large skillet over medium-high heat, melt the butter. Add the flour and garlic. Continue cooking, stirring constantly, for about 5 minutes, until the mixture turns golden brown.

  10. Add the broth, Madeira, green peppercorns and black pepper. Bring to a boil, whisking constantly. Reduce over medium heat until the sauce coats the back of a spoon. Keep warm.

  11. Remove the vegetables and the roast from the oven. Run the blade of a chef’s knife between the meat and the bone. Cut the meat into thin slices.

  12. Spread the blue cheese topping over the vegetables. Serve with the roast and the sauce.

Prime Rib Roast with Madeira Green Peppercorn Sauce
From Ricardo Magazine

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