Prep Time: 1 hour 15 minutes | Cook Time: 3 hours | Servings: 10–12
Ingredients
- One 9- to 10-pound prime rib roast
- 2 tablespoons kosher salt
- 1/4 cup multicolor whole peppercorns
- 1 guajillo chile, stemmed and chopped
- 2 tablespoons rosemary leaves
- 1/4 cup Dijon mustard
- 2 tablespoons all-purpose flour
- 2 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 4 garlic cloves, minced
- 6 cups low-sodium beef broth
Instructions
- Season the roast with salt and let it stand at room temperature for 1 hour.
- In a spice grinder, grind the peppercorns, guajillo chile, and rosemary until coarse. Transfer to a bowl and mix in the Dijon mustard, flour, soy sauce, Worcestershire sauce, and garlic.
- Preheat the oven to 400°F (200°C). Rub the pepper mixture all over the roast and place it on a rack set over a roasting pan. Add 2 cups of the beef broth to the pan.
- Roast for 30 minutes, until the meat is browned. Add 2 more cups of broth, loosely tent with foil, and reduce the oven to 350°F (175°C).
- Continue roasting for about 2 1/2 hours, until an instant-read thermometer registers 115°F for medium-rare. Add the remaining broth halfway through.
- Transfer the roast to a cutting board and rest for 30 minutes (the temperature will rise to 125°F).
- Strain the pan juices into a saucepan, skim off excess fat, and simmer until slightly reduced. Slice the roast and serve with the pan jus.
Serving Tip
Pair with garlic mashed potatoes, roasted vegetables, and a glass of red wine for a true steakhouse experience at home.
