Prime Rib Roast with Cognac & Green Peppercorn Sauce
Prime Rib Roast with Cognac & Green Peppercorn Sauce - Serves 4-6, perfect for special occasions. Rich flavor and luxurious sauce make it a standout dish.
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Cooking tools:
- Instant-read thermometer
- Roasting pan
- Butcher's twine
- Fine-mesh sieve
- Oven
- Stove
- Saucepan
- Cutting board
- Aluminum foil
- Spoon
- Measuring spoon
- Chef's knife
- Serving platter
- Gravy boat
Ingredients
- 4 lb (2 kg) bone-in prime rib roast
- sea salt
- freshly ground black pepper
- 1 bunch fresh sage
- olive oil, for roasting
- 6 to 8 large sprigs fresh rosemary
- 1 onion, unpeeled, quartered
- 2 heads garlic, halved crosswise
- 2 tbsp (30 ml) green peppercorns in brine, drained
- 3 tbsp (45 ml) salted butter
- 4 tbsp (60 ml) salted butter
- 4 large garlic cloves, crushed
- 3 tbsp (45 ml) green peppercorns in brine, drained, finely chopped, divided
- ¾ cup (175 ml) cognac
- 1 cup (250 ml) crème fraîche or whipping cream
- 2 tbsp (30 ml) lemon juice
- 3 tbsp (45 ml) strong Dijon mustard
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