Recipes

... Standing Rib Roast (Prime Rib) with Carrots in Peppercorn Cream

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This recipe was specially created and paired by local food columnist Michele Anna Jordan (Press Democrat) for our 2009 Block 007 Estate Vineyard Cabernet Sauvignon. You'll find her block, "East This Now" at pantry.blogs

Makes 6 to 8

Ingredients:

 

4 to 5 garlic cloves, peeled and crushed
Kosher salt
4 teaspoons black peppercorns, lightly cracked
4 teaspoons white Peppercorns, likely cracked
1 tablespoon sweet paprika, preferably Spanish
1 tablespoon olive oil
3 -rib beef roast, about 6 pounds
¾ cup heavy cream
pounds carrots, preferably Nantes, peeled and cut into ¼-inch thick diagonal slices
½ cup dry red wine (editor’s note: we recommend Pedroncelli Cabernet Sauvignon)
2 tablespoons butter
3 tablespoons Italian parsley, chopped
 Black pepper in a mill
Preparation:

 

Preheat the oven to 450 degrees. Put the garlic into a suribachi or large mortar, sprinkle with salt and use a wooden pestle to grind it into a paste. Add 2 teaspoons of black peppercorns and 2 teaspoons of white peppercorns; mix in the paprika and the olive oil.

Set the roast on a clean work surface and rub the mixture into it. Set the roast, bone-side down, in a heavy shallow roasting pan, set in the oven and cook for 20 minutes. Reduce the heat to 325 degrees and cook 35 minutes more, without opening the oven.

Test the temperature of the meat with an instantread meat thermometer; if it is between 115 and 120 degrees, remove from the oven. If not, cook 10 minutes more and test again. Continue until the temperature reaches 115 degrees for very rare and 120 for medium rare. Remove from the oven and cover, loosely, with a sheet of aluminum foil. Let rest for 20 minutes.

While the meat cooks, put the cream into a small saucepan, add the remaining black and white peppercorns, set over medium heat and bring to a boil. Cover, remove from the heat and let steep.

When the roast comes out of the oven, put the carrots into a medium saucepan, add the wine and enough water to cover the carrots. Season with salt, set over medium heat and when the water boils, reduce the heat, cover and simmer the carrots gently until just tender, about 8 to 9 minutes. Remove from the heat and drain. Strain the cream into the pan, return to a medium low flame and heat through.

Season with salt to taste, stir in the parsley and transfer to a warmed serving bowl. Grind black pepper over the carrots, cover and keep hot. Carve the beef into 1/3 to 1/2-inch thick slices, arrange on a platter, season with salt and pepper and serve immediately, with the carrots alongside.
Serve With:

Pedroncelli Winery ~ A Sonoma County Tradition Since 1927