Prime Rib in Peppercorn Crust in a Wine Pan Sauce

• A four-rib standing rib roast, about 7-8 lbs trimmed.

Crust

• 2 teaspoons whole allspice berries, grated
• 3 tablespoons pink peppercorns, crushed lightly
• 3 tablespoons green peppercorns, crushed lightly
• 3 tablespoons unsalted butter, softened
• 2 tablespoons all-purpose flour
• 1 tablespoon firmly packed brown sugar
• 1 tablespoon Dijon mustard
• 1 1/2 teaspoons sea salt

Let rib roast stand at room temperature 1 hour.Pre-heat oven to 500°F.

In a small bowl combine crust ingredients, stirring to form paste. Pat beef dry, sprinkle with salt and pepper. Place meat in a roasting pan, rib side down, cook for 30 minutes at 500°F. Transfer beef to a platter and discard pan drippings.

Reduce oven temperature to 350°F. Return beef to roasting pan, rib side down and spread peppercorn paste. Roast meat 1 to 1 1/4 hours or until meat thermometer registers 135°F for medium-rate meat. Transfer beef to a carving board and discard strings if necessary. Let beef rest, covered loosely in tin foil at least 20 minutes and up to 30 minutes before carving.

Sauce

• 2/3 cup dry red wine (NH Vino of course!)
• 2 cups low salt beef broth
• 1 1/2 tablespoons Worcestershire sauce
• 1 tablespoon water
• Garnish: Rosemary sprig

Skim fat from drippings in roasting pan. To pan add wine and deglaze over moderately high heat, scraping up brown bits. Boil mixture until reduced by about half and transfer to a saucepan. Add broth and boil 5 minutes.

In an small bowl, dissolve cornstarch in Worcestershire sauce and water and add to pan, whisking. Bring sauce to a boil, whisking and boil 1 minute. Season sauce with salt and pepper. Garnish with rosemary and serve with sauce.

Wine Suggestion: 2007 Petite Syrah