Beef Rib Roast with Green Peppercorn Sauce

slice of beef rib roast with au jus on brown plate

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Beef Rib Roast with Green Peppercorn Sauce

A delicious beef rib roast is cooked perfectly and served with a rich peppercorn sauce that isn't spice, but has excellent flavor to pair with the richness of this cut of beef.

Course Main Course

Cuisine American

Keyword Keto Beef, Keto Beef Rib Roast, paleo beef, Paleo Beef Rib Roast

Prep Time 35

Cook Time 2 2

Total Time 2 35

Servings

Calories 943kcal

Cost $50

Equipment

Ingredients

6 lb beef rib roast about 4 ribs
1 onion chopped
3 garlic cloves minced
1 medium carrot sliced
½ cup red wine
1 cup beef stock
2 tablespoons green peppercorns
1 teaspoon dried thyme
Salt and black pepper to taste
6 tablespoon Cooking fat beef tallow, lard, or bacon grease

Instructions

Preheat your oven to 400°F/200°C.
Trim excess fat off of the rib points and whole roast. Do not discard the fat you trim off of the beef. Place it into the roasting pan with the carrot, garlic, onion, and dried thyme. You may also add salt and black pepper to taste.
1 onion, 3 garlic cloves, 1 medium carrot, 1 teaspoon dried thyme
Add 3 to 4 tablespoons of cooking fat to the pan. Now, place the pan into the oven and cook for 20 minutes. The mixture should be golden.
6 tablespoon Cooking fat
Add the beef roast on top of the vegetables, and season the meat with salt, pepper, and additional thyme if desired. Add an additional 3 tablespoons of cooking fat to the pan. Then put back into the oven and cook for 45 minutes.
6 lb beef rib roast, Salt and black pepper
At 45 minutes, lower the oven temperature to 350°F and continue cooking for another 45-minutes. This should result in a medium-rare cut of beef. Once cooked to your desired doneness, remove the pan from the oven. Place just the roast on a plate or pan, and cover loosely with aluminum foil for 15 minutes.
Now, place the roasting pan (or Dutch oven) on the stovetop over medium heat. Add the red wine and deglaze the pan, scraping any food off the bottom that has cooked on. Boil this mixture until it has reduced by ⅓. Then, add in the beef stock and continue boiling for another 5 minutes.
½ cup red wine, 1 cup beef stock
Add in the green peppercorns, and crush them with the back of a fork or spoon. If you do not like the chunks of peppercorn, you may strain them before serving the sauce.
2 tablespoons green peppercorns
Slice and serve the rib roast with a generous spoon of the sauce.

Notes

This recipe is best when served medium-rare, but you may prefer a different level of doneness. Below are the internal temperatures that would represent different levels of cooking.
- Rare - 125°F
- Medium Rare - 135°F
- Medium - 145°F
- Medium Well - 150°F
- Well Done - 160°F
Green peppercorns are not spicy. They are more fresh and piquant. You can reduce the amount if you prefer, or for a spicier sauce, use traditional peppercorns.

Nutrition