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Pepper-Crusted Prime Rib with Zinfandel Sauce

(2)

1 reviews

25 min prep time
2 hr 10 min total time
12 ingredients
12 servings

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Delicious pork roast baked with spices for dinner and served with zesty Zinfandel Sauce.

Ingredients

Roast

1: boneless prime or choice beef rib roast (6 lb)

3: garlic cloves, sliced

1: tablespoon mixed peppercorns, coarsely ground

1: tablespoon mustard seed

1: tablespoon Worcestershire sauce

1: tablespoon Dijon mustard

Sauce

2: tablespoons finely chopped shallots

1: cup red Zinfandel wine or nonalcoholic red wine

1: can (14 oz) beef broth

1/4: cup all-purpose flour

2: tablespoons brandy or beef broth

1: tablespoon chopped fresh parsley

Steps

1 Heat oven to 450°F. With tip of knife, make shallow slits in surface of beef roast. Insert slices of garlic. In small bowl, mix ground peppercorns, mustard seed, Worcestershire sauce and Dijon mustard. Spread over surface of roast. Place roast on rack in shallow metal roasting pan.
2 Bake 15 minutes. Reduce oven temperature to 350°F; bake 1 hour 15 minutes to 1 hour 30 minutes longer or until meat thermometer inserted in center registers 140°F for medium-rare.
3 Remove roast from pan; cover with foil to keep warm. Remove and discard all but 2 tablespoons drippings from pan. Add shallots; cook and stir over medium heat 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.
4 In small bowl, mix broth and flour until smooth. Stir into wine mixture. Cook until mixture comes to a boil, stirring frequently. Boil 3 minutes or until slightly thickened. Stir in brandy. Cut roast into slices. Serve with sauce. Sprinkle individual servings with parsley.

1 Heat oven to 450°F. With tip of knife, make shallow slits in surface of beef roast. Insert slices of garlic. In small bowl, mix ground peppercorns, mustard seed, Worcestershire sauce and Dijon mustard. Spread over surface of roast. Place roast on rack in shallow metal roasting pan.
2 Bake 15 minutes. Reduce oven temperature to 350°F; bake 1 hour 15 minutes to 1 hour 30 minutes longer or until meat thermometer inserted in center registers 140°F for medium-rare.
3 Remove roast from pan; cover with foil to keep warm. Remove and discard all but 2 tablespoons drippings from pan. Add shallots; cook and stir over medium heat 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.
4 In small bowl, mix broth and flour until smooth. Stir into wine mixture. Cook until mixture comes to a boil, stirring frequently. Boil 3 minutes or until slightly thickened. Stir in brandy. Cut roast into slices. Serve with sauce. Sprinkle individual servings with parsley.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 440
Calories from Fat: 240

% Daily Value

Total Fat: 26g; 40%
Saturated Fat 10g 49% Trans Fat 1g
Cholesterol: 140mg; 47%
Sodium: 310mg; 13%
Total Carbohydrate: 3g; 1%
Dietary Fiber 0g 0% Sugars 0g
Protein: 47g

% Daily Value*:

Vitamin A: 4%; 4%
Vitamin C: 0%; 0%
Calcium: 0%; 0%
Iron: 30%; 30%

Exchanges:

0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choice

0

*Percent Daily Values are based on a 2,000 calorie diet.

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