Recipes Pepper-Crusted Prime Rib Roast 5.0 (5,684) Add your rating & review A mix of soy sauce, ground chile, garlic and peppercorns coats this gorgeous prime rib from TV chef Marcela Valladolid; as it roasts, the rub forms a peppery crust around the juicy meat. By Marcela Valladolid Updated on January 1, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Christina Holmes Active Time: 15 mins Total Time: 4 hrs 30 mins Yield: 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 Directions Season the roast with the salt and let stand at room temperature for 1 hour. In a spice grinder, grind the peppercorns, guajillo chile and rosemary until coarse. Transfer to a medium bowl. Add all of the remaining ingredients except the broth and mix well. Preheat the oven to 400°. Rub the pepper mix all over the roast. Place the roast on a rack set over a roasting pan. Add 2 cups of the broth to the pan and roast for 30 minutes, until the meat is well browned. Add 2 more cups of the broth and loosely tent the roast with foil. Reduce the oven temperature to 350°. Roast for about 2 1/2 hours, until an instant-read thermometer registers 115°; add the remaining 2 cups of broth halfway through. Set the roast on a cutting board to rest for about 30 minutes (the center of the roast will register at 125° for medium rare). Strain the pan juices into a small saucepan. Skim off as much fat as possible and bring to a simmer. Carve the roast and serve with the pan jus. Suggested Pairing Try this beef with a peppery California Cabernet. Rate it Print