Our trick to cooking the perfect medium-rare prime rib? Start it off on high heat, then turn off the oven and let the roast cook gradually in the residual heat. Look for brined green peppercorns in the pickle aisle.
- Prep time 20 minutes
- Total time 4 hours
Green Peppercorn Horseradish Sauce:
Roast: Place roast, bone side down, on rack in roasting pan. Mash together garlic, rosemary, pepper and salt. Brush mustard over top and sides of roast; spread garlic mixture over mustard, pressing to adhere. Let stand at room temperature for 45 minutes.
Roast in 500 F (260 C) oven for 11 minutes per kilogram, or 33 minutes. Turn off oven; do not open door. Let stand in oven for 2 hours.
Green Peppercorn Horseradish Sauce: Meanwhile, in saucepan, melt butter over medium heat; cook shallots, stirring often and reducing heat if browning too quickly, until golden and softened, about 5 minutes.
Add brandy; cook, stirring, until almost no liquid remains, about 1 minute. Stir in broth and peppercorns; simmer over medium-low heat for 5 minutes.
Stir in cream, horseradish, Worcestershire sauce and pepper. Stir cornstarch with 3 tbsp water; whisk into broth mixture. Cook, whisking, until thickened, about 1 minute. Serve with roast.
Tip from The Test Kitchen: This method requires exact timing, so keep an eye on the clock to guarantee the best results. The bonus: This roast doesn't require the usual resting time because it finishes cooking – and cools a bit – in the unheated oven. There's no need to wait to carve after taking it out.
Makes 8 to 10 servings.
Nutritional facts Per each of 10 servings: about
- Fibre 1 g
- Sodium 399 mg
- Sugars 1 g
- Protein 44 g
- Calories 501.0
- Total fat 31 g
- Cholesterol 123 mg
- Saturated fat 15 g
- Total carbohydrate 5 g
- Iron 28.0
- Folate 6.0
- Calcium 4.0
- Vitamin A 5.0
- Vitamin C 3.0