Instructions

1. Set the roast in a large roasting pan and let it sit out at room temperature for one hour before you cook it. A consistent precooking internal temperature will help ensure that your roast cooks evenly, too.

2. Crush your favorite peppercorns in a small bowl. Choose the standard black peppercorns or try a mixture of pink, green and white peppercorns. Trust your sense of smell and sniff the peppercorns one variety at a time. The aromas are better experienced than recommended, especially as you may register a strong reaction to some varieties, such as pungent white peppercorns. Add some brown mustard, a little brown sugar and flour and enough melted butter to make a paste with the lightly crushed peppercorns.

3. Heat some olive oil in a large skillet on medium-high heat. Sear the prime rib, rotating it until all sides are nicely browned and you create a crispy edge. Alternatively, bake the prime rib at 450 degrees Fahrenheit in the oven for about 10 or 15 minutes to achieve the same effect.

4. Preheat your oven – or lower the heat in your oven – to 350 degrees F. Give the prime rib time to cool off for a few minutes before spooning up the paste and spreading it over the top of the prime rib.

5. Cook a standard, four-rib roast for about 1 ½ hours at 325 degrees F. Remove the roast from the oven a few minutes early and check the internal temperature with an instant-read thermometer. Medium-rare is achieved when the prime rib registers between 125 and 130 degrees, but keep in mind that the roast must rest at least 15 minutes before you carve it and that it will increase in temperature a few degrees during this time.

6. Make a light sauce for your prime rib by scooping up the browned pieces of meat from the roasting pan and putting them in a small saucepan. Add some beef broth, heat to a boil and stir. Add some flour to thicken the sauce, if you like, as well as some red wine.