Bone-In Rib Roast and Mushroom Au Poivre Sauce
For a classic, peppercorn crusted, bone in rib roast, season it heavily with Pierre Poivre and Fleur de sel. The long and slow roast will make the inside juicy and tender while the outside gets bold and crusty. Drizzle on the Mushroom au Poivre sauce for that luxurious finishing touch.
Ingredients
4-5 pounds bone-in rib roast, tied
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3 Tbsp olive oil
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½ cup Pierre Poivre blend
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½ cup Fleur de Sel
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- 1 8oz package cremini mushrooms, cleaned and sliced
- 3 Tbsp olive oil or beef roast pan drippings
- 2 Tbsp finely chopped shallot
- 2 Tbsp butter
- 2 Tbsp AP flour
- 2 Tbsp brandy
- 1 cup beef stock
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2 Tbsp dried garlic slices
- 1 ½ cup heavy cream
- 2 Tbsp Pierre Poivre Blend
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1 tsp fine sea salt
Directions
- Preheat the oven to 350°F.
Rub the roast with olive and coat with the Pierre Poivre and Fleur de Sel.
- Bake on a tray for a about 2 hours (130-140°F for medium rare), rotating the tray halfway.
- While the roast is cooking, heat a heavy bottom skillet with the olive oil (or beef trimmings) and cook the mushrooms until golden brown.
- Reduce the heat to medium and add the shallot and butter and continue cooking until the shallots have softened.
- Add the flour and stir well to combine and cook evenly.
- Add the brandy and flambé to cook off the alcohol.
- Add the beef stock, garlic slices, heavy cream, Pierre Poivre and salt and bring the pan to boil.
Reduce the heat to simmer for 20 minutes or until the sauce is reduced, flavorful and can coat the back of a spoon. Adjust with more salt and pepper as necessary.
- When the roast is ready remove it from the oven and let it rest for 15-20 minutes before carving and serve with plenty of sauce.
- Enjoy!
