KING'S FEAST RIB ROAST OF BEEF AU POIVRE WITH SAUCE DIABOLIQUE
1/2 cup whole black peppercorns
1 5 to 6-pound standing rib roast of beef
Preheat the oven to 475 F.
Place the peppercorns in a small heavy brown bag and crush by banging with a mallet. With the palm of your hand, press the peppercorns into all surfaces of the meat.
Place the roast fat side up, on a rack in a shallow roasting pan; then put into the oven and roast for 30 minutes. Lower the oven temperature to 300 F. Baste the roast with the pan juices and insert a meat thermometer into the thickest part of the meat, making sure that the thermometer dos not touch the bone. Continue roasting for about 30 minues and check the thermometer reading. Roast until the thermometer reads 135 F for rare to 160 F for medium-well.
When desired doneness is reached, remove the roast from the oven and allow it to rest, loosely covered with aluminum foil, about 30 minutes before carving. Prepare Sauce Diabolique (recipe follows.)
To Serve, carve into slices and ladle a few tablespoons of the sauce onto each serving.
Serves 8 to 10.
Sauce Diabolique
2/3 cup dry red wine
1 cup pan juices from roast and or beef stock
1 teaspoon dry mustard
2 Tablespoons chopped parsley
2 Tablespoons finely chopped shallots
2 Tablespoons prepared horseradish
Combine the red wine and pan juices in a small saucepan and place over medium heat. Stir in the peppercorns and dry mustard, bring to a boil and simmer for about five minutes. Stir in the remaining ingredients and serve immediately in a warmed gravy boat or small serving bowl. Makes 2 cups.