Recipe: Pepper-Crusted Prime Rib with Zinfandel Sauce

PEPPER-CRUSTED PRIME RIB WITH ZINFANDEL SAUCE

FOR THE ROAST:
1 (6-lb.) boneless prime or choice beef rib roast*
3 garlic cloves, sliced
1 tablespoon mixed peppercorns,** coarsely ground
1 tablespoon mustard seed
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
FOR THE SAUCE:
2 tablespoons minced shallots
1 cup red Zinfandel wine***
1 (14 1/2 oz.) can ready-to-serve beef broth
1/4 cup all purpose or unbleached flour
2 tablespoons brandy
1 tablespoon chopped fresh parsley (for garnish)

Heat oven to 450 degrees F.

With tip of knife, make shallow slits in surface of beef roast. Insert slices of garlic.

In small bowl, combine ground peppercorns, mustard seed, Worcestershire sauce and Dijon mustard; mix well. Spread over surface of roast. Place roast on rack in shallow roasting pan.

Roast at 450 degrees F for 15 minutes. Reduce oven temperature to 350 degrees F; bake an additional 1 1/4 to 1 1/2 hours or until meat thermometer inserted in center registers 140 degrees F for rare. Remove roast from pan; cover with foil to keep warm.

TO MAKE THE SAUCE:
Remove all but 2 tablespoons drippings from pan. Add shallots; cook over medium heat for 2 to 3 minutes or until shallots are tender. Add wine; cook over medium-high heat until mixture boils, scraping brown bits from bottom of pan.

In small bowl, combine broth and flour; blend well. Stir into wine mixture. Cook until mixture comes to a boil, stirring frequently. Boil 3 minutes or until slightly thickened. Stir in brandy.

TO SERVE:
Slice roast; serve with sauce. Sprinkle individual servings with parsley.

*Rib roasts are very tender. Either prime or choice beef works well for this recipe. Most prime meat is sold to restaurants, so you are more likely to find choice beef in your supermarket's meat department.

**Mixed peppercorns are available packaged in a container fitted with a grinder top. Black peppercorns can be used in place of the mixed peppercorns in this recipe, but the pepper flavor will be stronger. If you desire, reduce the amount to 2 teaspoons of black peppercorns.

***Red Zinfandel, a fruity red wine, is a good match for robust beef dishes. White Zinfandel does not have enough "body" for this sauce. Another fruity red wine, such as a Cabernet Sauvignon or Pinot Noir, can be used in place of the red Zinfandel.

Makes 12 servings
From: Recipelink.com
Source: Recipe booklet: Holiday Get-Togethers, Pillsbury Classic Cookbooks #250, December 2001