Ingredients:
4-rib standing rib roast (trimmed weight about 10 to 10-1/2-pounds)
1 tablespoon black peppercorns, ground coarse
2 teaspoons dried green peppercorns, ground coarse
1 teaspoon white peppercorns, ground coarse
Four whole allspice, ground coarse
1/2 teaspoon dried thyme
1 teaspoon coarse salt
3/4 pound very small carrots, peeled, trimmed
1 head garlic, separated into cloves
1/2 pound large shallots
1/2 cup dry red wine
2 cups canned beef broth
6 tablespoons Madeira (divided)
1 tablespoon arrowroot
2 tablespoons Dijon-style mustard
Salt and ground black pepper to taste
Fresh thyme sprigs for garnish, if desired
Directions:
Let meat stand at room temperature for one hour.
Preheat oven to 500-degrees.
In a small bowl, combine black, green and white peppercorns, allspice, dried thyme and salt and rub meat with mixture. Roast the meat rib-side down in a roasting pan in a preheated oven for 30 minutes. Reduce heat to 350-degrees. Roast meat for one hour and 45-minutes to two hours more or until thermometer inserted into fleshy part of meat registers 130-degrees for medium rare.
Meanwhile, blanch the peeled and trimmed carrots in boiling salted water four minutes and refresh under cold water. Blanch garlic cloves in boiling water five minutes, refresh under cold water, and then peel. Blanch shallots in broiling water three minutes, refresh under cold water and peel.
Twenty minutes before roast is cooked, add to the pan the carrots, garlic and shallots, all patted dry. Remove vegetables with slotted spoon if they brown too quickly. Transfer roast to heated platter, drain vegetables on paper towel and keep warm, covered loosely. Let roast rest 20 to 30 minutes before carving.
Make sauce:
Skim fat from pan juices, add red wine and deglaze pan over medium-high heat, scraping up brown bits. Boil liquid until it reduces by half and transfer to saucepan. Add broth and ¼-cup of the Madeira and boil mixture five minutes. In a small bowl, stir together remaining two tablespoons Madeira, the arrowroot and mustard and add mixture to pan in a stream, whisking. Bring sauce to a boil, whisking and boil one-minute. Season sauce with salt and ground pepper, and transfer to heated sauce-boat.
Arrange roasted vegetables around roast with fresh thyme and serve roast with sauce.
Serve salmon with sauce, onion ribbons and potatoes.
Recipe makes eight generous servings.