Roast Prime Rib of Beef With Pink and Green Peppercorn Crust

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“If you're looking for THE recipe to make for your next roast beef dinner - this is it! I love the peppery crust on this. Make sure you check out the recipe for Rosemary Popovers that are so good made with the beef drippings.”
2hrs 10mins

Ingredients Nutrition


  1. Let rib roast stand at room temperature 1 hour.
  2. Preheat oven to 500°F.
  3. Make crust: In a small bowl combine all crust ingredients, stirring to form a paste.
  4. Pat beef dry and season.
  5. In a pan, roast beef, ribs side down, 30 minutes.
  6. Transfer beef to a platter.
  7. (if you are making Rosemary Popovers to accompany the roast – the recipe is in My Recipes – then save 5 tablespoons of drippings and then discard the rest).
  8. Reduce oven temperature to 350°F.
  9. Return beef to roasting pan, ribs side down, and spread with peppercorn paste.
  10. Roast beef 1 – 1 ¼ hours longer, or until a meat thermometer registers 135F for medium-rare.
  11. Transfer to a cutting board.
  12. Let stand, covered loosely, at least 20 minutes and up to 30 minutes before carving.
  13. Make sauce: Skim fat from drippings in roasting pan.
  14. Add wine and deglaze over moderately-high heat, scraping up browned bits.
  15. Boil until reduced by about half and transfer to a saucepan.
  16. Add broth and boil 5 minutes.
  17. In a small bowl, dissolve cornstarch in Worcestershire Sauce and water and add to saucepan in a stream, whisking.
  18. Bring to a boil, whisking, and boil 1 minute.
  19. Season.

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