Beef rib roast with green peppercorn sauce

Paleo Diet Lifestyle

The cooking process creates a wonderful juice that we’ll use to create the sauce with the addition of green peppercorns.

Ingredients

• One 4 ribs beef roast (about 6 lb);
• 1 onion, chopped;
• 3 garlic cloves, minced;
• 1 medium carrot, sliced;
• 1/2 cup red wine;
• 1 cup beef stock;
• 2 tbsp green peppercorns;
• Dried thyme;
• Butter, lard or tallow pieces;

Preparation

1. Preheat your oven to 400 F.
2. Cut some of the exceeding fat on the rib points and the roast itself. This fat will help in creating the sauce latter on.
3. Put the fat parts you just removed in a roasting pan, add the carrot, garlic, onion and thyme and season to taste with sea salt and black pepper. Add some generous knobs of butter or your chosen cooking fat.
4. Place the pan in the oven and roast the mixture for about 20 minutes, until golden.
5. Remove the pan from the oven, place the roast on top of the vegetables and fat parts and season it with salt, pepper and some more thyme. Add three generous knobs of your chosen cooking fat.
6. Place the pan with the roast back in the oven and roast for 45 minutes.
7. Lower the oven temperature to 350 F and cook for another 45 minutes for a medium-rare roast.
8. Remove the pan from the oven and remove the roast from the pan. Set the roast aside, loosely covered with a piece of parchment or aluminium paper for about 15 minutes.
9. In the mean time, put the roasting pan on the stove top and deglaze it with the red wine, making sure the scrape the pan well with a wooden spoon. Boil and reduce the liquid to 1/3.
10. Add the beef stock and boil for another 5 minutes.
11. Add the green peppercorns and crush them with the back of a fork.
12. If desired, the sauce can be strained to remove the peppercorn bits. It’s perfectly fine otherwise and gives a more rustic final sauce.
13. Serve the hot sauce immediately with slices of rib roast