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A unique take on a drool-worthy prime rib
Brined fresh green peppercorns are plump and soft compared to their dried counterparts; they add a unique dimension to a quick sauce for traditional pepper-crusted prime rib, roasted in the oven using the simplest method imaginable.
1 bone-in standing prime rib roast (adjust recipe proportionately depending on how many bones in your roast)Sea salt¼ cup multicoloured whole peppercorns
Green Peppercorn Cream1 tbsp butter1 small shallot, finely chopped1 cup beef stock1 tbsp green peppercorns in brine, drained¾ cup heavy (whipping) cream
Take meat from fridge and sprinkle with salt. Coarsely grind peppercorns in a spice mill or with a mortar and pestle and sprinkle all over the meat, pressing to help adhere. Let roast sit at room temperature for 30 minutes while you preheat oven to 500ËF.
Set roast fat side up and bones down in a cast iron skillet. Place in oven and roast for 30 minutes for a 2-bone, 45 for a 3-bone, or 1 hour for a 4-bone. Turn oven off, leaving the door closed, and cook for exactly 2 hours longerwithout opening the oven door.
When ready to serve, transfer roast to a carving board and set skillet over medium-high heat. Add butter and shallot to the pan and cook for 2 to 3 minutes, until soft. Add stock and bring to a simmer, scraping to loosen any browned bits from the bottom of the pan, and cook until reduced by about half. Add peppercorns and crush lightly with a fork. Stir in cream and bring to a simmer; cook for a minute, then serve with prime rib. Serves 6 to 12.
Recipe by Julie van RosendaalPhotographs and styling by Gabriel Cabrera