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Roast Prime Rib with Shallot and Four Peppercorn Sauce

8 servings


No Added Sugars

Nutritional Facts Per Serving

34.5 g
3.2 g
0.2 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 299
  • Fat 14.5 g
    • Saturated   5.4 g
    • + Trans 
  • Cholesterol 81 mg
  • Sodium   461 mg
  • Carbohydrate 3.2 g
    • Fibre   0.2 g
    • Sugars  
  • Protein 34.5 g
    • Vitamin A 1 %
    • Vitamin C 0 %
    • Calcium 3 %
    • Iron 23 %


Preheat the oven to 450 degrees F. Place the roast in a roasting pan. Brush with the mustard; sprinkle with rosemary, salt and pepper. Roast 20 minutes; reduce oven temperature to 325 degrees F. Roast to desired doneness; allow 20 minutes per pound - total cooking time - for rare, 25 for medium rare and 30 for well done. While the beef cooks, heat the oil in a pot over medium heat. Add the shallots and cook until tender, about 3 minutes. Add the wine and reduce by half. Whisk the stock and flour together in a bowl, add to the pot. Bring to a simmer and cook until lightly thickened; remove from the heat. Transfer the cooked roast to a plate; tent with foil and rest 10 minutes before carving. Drain the fat from the pan and set on the stovetop over medium-high. Pour in the sauce and simmer 5 minutes. Serve the sauce in a gravy boat alongside the roast.

Serving Suggestions

Compliment the tender roast with some of side dishes found in our website recipe collection, such as Buttermilk-Mashed Yukon Gold Potatoes, Oven-Ready Vegetable Casserole and the popovers featured in this on-line recipe: Roast Prime Rib with Rosemary and Green Onion Popovers.

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