Pepper-Crusted Prime Rib Roast with Mushroom-Armagnac Sauce
To keep this prime rib extra juicy, "ask your butcher to leave the fat cap on before tying the beef," says Melissa Perello, an F&W Best New Chef 2004 and executive chef at San Francisco's Fifth Floor. Roasting the prime rib in a bath of butter, a common chef's trick that Perello uses here, also helps. More Centerpiece Roasts
The porcini sauce can be prepared through Step 5 and refrigerated overnight. Reheat gently and whisk in the butter before serving.
To pair with the complex, buttery sauce for this luxurious meat, consider a spicy, fruity Zinfandel.