ROAST PRIME RIB
Inspired by: Recipe featured on www.allsands.com/Food/Recipes

Ingredients:

4-rib standing rib roast (10-10.5 pounds)
1 Tbsp PureSpice ® black peppercorns, ground coarse
2 tsp PureSpice ® air-dried green peppercorns, ground coarse
1 tsp PureSpice ® white ground pepper
4 PureSpice ® whole allspice, ground coarse
½ tsp PureSpice ® dried thyme
1 tsp PureSpice ® fleur de sel
3/4 lb small carrots, peeled and trimmed, boiled¸and peeled again
½ lb large shallots, peeled

For Sauce:

½ cup dry red wine
2 cups canned beef broth
6 Tbsp Madeira
1 Tbsp PureSpice ® arrowroot
2 Tbsp Dijon mustard
fresh thyme sprigs for garnish

1.Let the meat stand at room temp for 1 hour. In a small bowl, combine the black pepper, green pepper, white pepper, allspice, thyme and fleur de sel and rub the meat with the mixture.
2.Roast the meat rib side down in a pan in a preheated 500 degree oven for 30 minutes. Reduce heat to 350, and roast for another 1 ½ to 2 hours more, or until meat thermometer reads130.
3.20 minutes before roast is done, add the carrots, garlic, and shallots. Transfer the roast to a heated platter, drain veggies on a paper towel, and keep the warm by covering loosely. Let roast sit for 20-30 minutes before carving.

Making the sauce:

1.Skim the fat from the pan juices. Add red wine and deglaze the pan over moderately high heat, scraping up the brown bits. Boil the liquid until it is reduced by half and transfer it to a saucepan. Add the broth and ¼ cup of the Madeira and boil for another 5 minutes. In a small bowl, stir together the remaining 2 Tbsp of Madeira, arrowroot and mustard.
2.Add the mixture to a pan while whisking, and boil for another minute. Season the sauce with salt and pepper and transfer it to a heated sauce boat. Arrange the vegetables around the roast with fresh thyme and serve the roast with sauce.