Recipe: Spiced Prime Rib of Beef with Peppered Wine Sauce

SPICED PRIME RIB OF BEEF WITH PEPPERED WINE SAUCE

"Here is a modern take on traditional spiced roast beef that used to b e brined for three weeks before Christmas. Spread a choice roast with a combo of the original spices but roast immediately, then tart it up with a peppery red-wine gravy."

1 (6 to 7 lb) pounds prime rib roast or beef, boned and rolled
3 tablespoons Dijon mustard
1 tablespoon vegetable oil
2 teaspoons pickling spice
1 1/2 teaspoons each of coarsely ground black pepper, cinnamon, mace and allspice
for the Wine Sauce:
2 tablespoons cornstarch
1/4 cup water
1 1/2 cups Merlot, rose or light red wine
1 tablespoon Dijon mustard
1 tablespoon soy sauce
1 teaspoon coarsely ground black pepper

Remove beef from refrigerator and place, fat-side up, in an oiled shallow roasting pan. Whisk Dijon with oil until thoroughly blended. Stir in spices. Using your hands, spread evenly over fat coating and meat, but coat ends lightly. Do not coat bottom. Let stand, uncovered and at room temperature, for about 3 hours so meat will come to room temperature. Or cover with tent of foil so it does not touch coating and refrigerate up to 2 days. Bring to room temperature before roasting.

TO ROAST:
Preheat oven to 325 degrees F.

Roast meat in center of 325 degree F oven, uncovered, until a meat thermometer inserted in centre of meat reads 120 degrees F for rare, approximately 20 minutes per pound. Remove to a carving board and cover with a tent of foil. Let stand at least 15 minutes before slicing.

WHILE MEAT IS ROASTING, PREPARE SAUCE:
Measure cornstarch and 1/4 cup cold water into a small saucepan. Stir with a spoon until cornstarch is dissolved. Add all of remaining ingredients. Place saucepan over medium-high heat. Whisk gently and almost continuously until thickened, from 6 to 8 minutes. Remove from heat. Cover and let stand until roast is cooked. Reheat over low heat, stirring often, until hot. Serve sauce in a gravy boat.

Makes 12 to 18 servings
Source: Chatelaine Magazine, December 2000