Prime Rib Au Poivre

Holiday.Cook's picture

Sep. 16, 2011


Beef rib roast 8 Pound
Dijon style mustard 2 Tablespoon
Bottled minced garlic/4 cloves garlic, minced 2 Clove (10 gm)
Whole peppercorns 2 Tablespoon , coarsely cracked (Black, Pink, And/Or White)


Have butcher completely loosen bones for easier carving of roast.

Trim any excess fat from top of beef, leaving a layer about 1/4 inch thick.

Combine mustard and garlic in a small bowl; spread over top of beef.

Sprinkle peppercorns over mustard mixture.

Place meat, bone side down and mustard side up, in a foil-lined 15 1/2x10 1/2x2-inch roasting pan.

Insert a meat thermometer into center of meat, without touching bone.

Roast in a 350° oven until thermometer registers 135° for medium rare (2 1/4 to 2 1/2 hours) and 1 50° for medium (2 3/4 to 3 hours).

Cover meat with foil.

Let meat stand 15 minutes before carving. Serve with saucce of your choice. (The meat's temperature will rise 5 to 10 degrees during standing.)

Recipe Summary

Difficulty Level: Medium
Cook Time: 180 Minutes
Ready In: 180 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 8193Calories from Fat 3732

 % Daily Value*

Total Fat 417 g641.5%

Saturated Fat 165 g825%

Trans Fat 0 g


Sodium 3259 mg135.79%

Total Carbohydrates 30 g10%

Dietary Fiber %


Protein 1000 g2000%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet