Beef Veal: Prime Rib 10 by Recipe Cottage

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	Prime Rib 10

		Peppered Rib Roast with Brandy 4 lb boneless rib eye roast 1/4 cup whole green, pink, or black peppercorns (or combination) 2 Tbsp brandy or cognac 1/2 cup heavy creme 1 Tbsp Dijon-style mustard 1 Tbsp Worcestershire Sauce Juice of 1/2 lemon 6 red potatoes 2 Tbsp macadamia nut or olive oil 2 tsp minced garlic 2 portabella mushrooms, thinly sliced Preheat oven to 325 F. Crack peppercorns coarsely; sprinkle on roast and press into surface. Set meat in a shallow roasting pan and cook for about 1 1/2 hours or until meat thermometer inserted into center registers 140 to 150 F. Cut red potatoes lengthwise into 6 wedges each and toss with oil and galic. One hour before meat is done, place potatoes around meat in roasting pan. About 15 minutes before meat is done, add mushrooms to potatoes. When cooked, transfer roast and vegetables to a serving platter and keep warm. Add brandy to drippings in roasting pan and ignite mixture with match. After fire extinguishes, whisk in heavy cream, mustard and Worcestershire sauce and bring to a boil, reduce heat and cook for 3 minutes or until thickened. Remove from heat and add lemon juice. Carve roast and pour sauce over sliced meat. Serve with potatoes and mushrooms. Makes 8 servings. Serve with Oven Roasted Garlic Potatoes and Portabella Mushrooms