Rosemary Prime Rib with Peppercorn Cream

Ingredients

• 1 bone-in rib roast, 5–6 lb
• Kosher salt and cracked black pepper
• 4 garlic cloves, rosemary and sage
• 2 tbsp Dijon mustard
• 2 tbsp olive oil
• Carrots, onions and mushrooms
• 1 cup beef stock and ½ cup red wine
• ¾ cup heavy cream and green peppercorns

Method

1. Salt the roast overnight. Bring toward room temperature, then coat with mustard, garlic, herbs, oil, and pepper.
2. Roast at 450°F for 20 minutes; lower to 325°F and continue until the center reaches 125–130°F for medium-rare.
3. Rest at least 25 minutes. Meanwhile, deglaze the roasting pan with wine and stock and reduce by half.
4. Stir cream and peppercorns into the reduction. Simmer until it coats a spoon, then carve and serve with the roasted vegetables.