Roast Prime Rib au Poivre

Christmas to me is all about traditions and starting new one's. So I thought I would try to recreate The Keg's Prime Rib with Garlic Mashed Potatoes and Frizzled Onions for New Year's Dinner. All in all I succeeded with the potatoes and onions, but the prime rib was a bloody mess. Seriously, cooking the roast to a suggested internal temperature of 120 degrees which is rare (the internal temperature will rise another 10 degrees for medium-rare when the roast is removed from the oven and let to stand, uncovered, 30 minutes before carving. This lets the juices re-distribute throughout the roast.) is still raw to me. I put the roast back in the oven and brought the internal temperature to 150 degrees which is more medium well. The roast was still slightly pink in the center and more well done outside offering different degrees of doneness for different tastes. A meat thermometer is really the only way to go here as opposed to timing! I will post the recipes for the onions and potatoes seperately. Happy New Year and Enjoy!

P.S. Leftovers slices are delicious pan fried with some eggs for New Year's Day breakfast or brunch!

Roast Prime Rib au Poivre(from Bon Appetit Magazine)

1 9-pound prime rib beef roast (about 4 ribs), excess fat trimmed
2 tablespoons Dijon mustard
4 teaspoons minced garlic
2 tablespoons plus 1 teaspoon mixed whole peppercorns, coarsely crushed

1/3 cup minced shallots
3 1/2 cups canned beef broth
1/3 cup Cognac or brandy

Position rack in center of oven and preheat to 450°F. Place beef, fat side up, in shallow roasting pan. Sprinkle beef with salt. Mix mustard and garlic in small bowl. Spread mustard mixture over top of beef. Sprinkle 2 tablespoons crushed peppercorns over mustard mixture.
Roast beef 15 minutes. Reduce heat to 325°F. Roast until meat thermometer inserted into center of beef registers 125°F. for medium-rare, tenting loosely with foil if crust browns too quickly, about 2 hours 45 minutes. Transfer beef to platter. Tent with foil to keep warm.
Pour pan juices into 2-cup glass measuring cup (do not clean pan). Freeze juices 10 minutes. Spoon fat off top of pan juices, returning 1 tablespoon fat to roasting pan. Reserve juices.
Melt fat in same roasting pan over medium-high heat. Add shallots and sauté until tender, scraping up any browned bits from bottom of pan, about 2 minutes. Remove pan from heat. Add canned beef broth, then Cognac (liquid may ignite). Return pan to heat and boil until liquid is reduced to 2 cups, about 15 minutes. Add pan juices and remaining 1 teaspoon crushed peppercorns. Transfer pan juices to sauceboat.
Carve roast and serve with juices.

Here are two other tasty pan sauces:

2 cups beef stock
sprig of thyme or 1/2 tsp. dried
worchestershire to taste
salt and freshly ground pepper

or

1/2 cup red wine
1 1/2 cups beef stock
1 small sprig of rosemary
1 small sprig of thyme
1 garlic clove, smashed
salt and freshly ground pepper