1. Let rib roast stand at room temperature 1 hour. 2. Preheat oven to 500°F. 3. Make crust: In a small bowl combine all crust ingredients, stirring to form a paste. 4. Pat beef dry and season. 5. In a pan, roast beef, ribs side down, 30 minutes. 6. Transfer beef to a platter. 7. (if you are making Rosemary Popovers to accompany the roast – the recipe is in My Recipes – then save 5 tablespoons of drippings and then discard the rest). 8. Reduce oven temperature to 350°F. 9. Return beef to roasting pan, ribs side down, and spread with peppercorn paste. 10. Roast beef 1 – 1 ¼ hours longer, or until a meat thermometer registers 135F for medium-rare. 11. Transfer to a cutting board. 12. Let stand, covered loosely, at least 20 minutes and up to 30 minutes before carving. 13. Make sauce: Skim fat from drippings in roasting pan. 14. Add wine and deglaze over moderately-high heat, scraping up browned bits. 15. Boil until reduced by about half and transfer to a saucepan. 16. Add broth and boil 5 minutes. 17. In a small bowl, dissolve cornstarch in Worcestershire Sauce and water and add to saucepan in a stream, whisking. 18. Bring to a boil, whisking, and boil 1 minute. 19. Season. ---------------------------------------------------------------------------
Nutrition
Ingredients
