Name: Prime Rib Roast with Madeira Green Peppercorn Sauce
Prep time: 55 min
Cook time: 2 h 45 min
Total time: 3 h 40 min
Yield: 12 serving(s)
Ingredients: 12 small carrots, peeled or unpeeled; 12 small parsnips, peeled; 1 rutabaga, peeled and cut into 8 wedges; 2 onions, peeled and cut into wedges; 2 tbsp (30 ml) olive oil; 2 oz (55 g) blue cheese, diced (optional); 3 tbsp roasted walnuts, coarsely chopped; 2 tbsp flat-leaf parsley, chopped; 2 tbsp chives, chopped; 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 for 1 hour; ¼ cup (55 g) butter; ¼ cup (35 g) unbleached all-purpose flour; 2 garlic cloves, chopped; 4 cups (1 litre) beef broth; ½ cup (125 ml) Madeira wine; 2 tsp pickled green peppercorns, drained; ½ tsp ground black pepper

Prime Rib Roast with Madeira Green Peppercorn Sauce

Preparation

55 MIN

Cooking

2 H 45 MIN

Servings

Preparation

Vegetable Papillote

With the rack in the middle position, preheat the oven to 500°F (260°C).
Place the vegetables and the oil in the centre of a large double-layer sheet of foil. Season with salt and pepper. Close the papillote tightly. Set aside.
In a bowl, combine the blue cheese (if using), walnuts, parsley and chives. Refrigerate until ready to serve.

Prime Rib

In a bowl, combine the flour, pepper, salt, onion powder, garlic powder and nutmeg.
On a baking sheet lined with foil, rub the roast with the spice mixture on all sides. Arrange the roast fat side up on the baking sheet. Roast for 45 minutes along with 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 any heat from escaping the oven.

Madeira Green Peppercorn Sauce

Meanwhile, in a large skillet over medium-high heat, melt the butter. Add the flour and garlic. Continue cooking, stirring constantly, for 5 minutes or until golden.
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.
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.
Spread the blue cheese topping over the vegetables. Serve with the roast and the sauce.

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Comment

Paulette D.

November 2nd, 2016

I definately want to make this roast for the holidays. I want to know, if the roast only weighs 6 pounds do I still leave it in for 2 hours after the heat has been turned off.

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Prime Rib Roast with Madeira Green Peppercorn Sauce