Recipe Courtesy of: Food
tablespoons tricolor peppercorns (or any peppercorns)
cup kosher salt
cloves garlic, minced
10-to-14-pound boneless rib-eye roast
cup olive oil
from the prime rib
Move the oven rack
to the bottom and preheat the oven to 500 degrees F, then
start with the seasoning: Grab the peppercorns and throw them
in a big plastic bag and pound them with a rolling pin to
break them open. Pull the leaves off the rosemary and thyme
sprigs. Throw the crushed peppercorns into a bowl with the
salt and herb leaves and add the minced garlic. Use your
fingers to toss it all together, then set it aside.
Place the beef,
fat-side up, on a rack in a roasting pan. Drizzle the olive
oil all over the surface and rub it in with your hands.
Sprinkle the peppercorn-herb-salt mixture all over the
surface of the beef, pressing it lightly with your hands.
Roast the beef 45
minutes for the first stage. Reduce the oven temperature to
300 degrees F and insert a meat thermometer sideways into the
roast. Roast the beef an additional 1 hour 15 minutes to 1
hour 30 minutes, or until the thermometer registers 120
degrees F to 135 degrees F in the center for medium rare.
(The meat will continue to cook for a bit after you remove it
from the oven.)
Remove the beef
from the rack and let it rest about 15 minutes to allow the
juices to redistribute throughout the meat. When you're ready
to serve, carve it into slices of your preferred width.
Make the batter
before removing the prime rib from the oven: Combine the eggs
and half-and-half in a bowl and whisk until they're totally
combined. Throw the flour and 2 teaspoons salt into a sifter and sift them straight into the bowl. Whisk until it's nice
and smooth, then refrigerate until the prime rib is ready.
After the beef is
removed from the pan, increase the oven temperature to 450
degrees F. Use a slotted spoon to remove the peppercorns,
herbs and excess salt from the drippings. Pour the remaining
drippings into a separate container. They should be speckled
Pour a small
amount (about 1/2 teaspoon or so) of the drippings into each
cup of a standard muffin pan and place the pan in the hot
oven for a couple of minutes, or until just before the
drippings begin to smoke.
the pan from the oven and immediately fill the muffin cups
about 1/2 to 2/3 full. Bake 13 to 14 minutes, or until they've
"popped" about as much as they can pop. Serve them
in a basket with a pretty napkin right next to the prime rib.