Photo: Annabelle Breakey; Styling: Robyn Valarik
YieldsServes 10 to 12
Coated in a spicy, sugary mixture, this prime rib is simple to make but indulgent in every other way.

How to Make It

Step 1
1

Let beef come to room temperature 1 hour. Preheat oven to 500°. Set beef in a large roasting pan, rib side down, and roast 30 minutes to render off some fat.

Step 2
2

Transfer beef to a platter and reduce oven temperature to 350°. Drain fat from pan, then return beef to pan, rib side down. Set aside.

Step 3
3

Grind peppercorns, allspice, and salt in a spice grinder until coarsely ground. Put in a small bowl and mix with remaining ingredients to make a thick paste. Use a small spatula to spread paste evenly over top and sides of beef.

Step 4
4

Cook beef until well browned and a meat thermometer inserted into thickest part reads 115°, about 1 1/2 hours for medium rare (temperature will rise to at least 135° as it stands). Cover beef loosely with foil and let stand about 30 minutes before slicing.

Step 5
5

Note: Nutritional analysis is per serving.

Ingredients

 1 four-rib beef rib roast (about 7 lbs.)
 1 tablespoon green peppercorns
 1 tablespoon pink peppercorns
 1 tablespoon white peppercorns
 1 tablespoon black peppercorns
 1 tablespoon whole allspice
 1 tablespoon coarse salt
 2 tablespoons flour
 2 tablespoons olive oil
 1 tablespoon Dijon mustard
 3 tablespoons packed light or dark brown sugar

Directions

Step 1
1

Let beef come to room temperature 1 hour. Preheat oven to 500°. Set beef in a large roasting pan, rib side down, and roast 30 minutes to render off some fat.

Step 2
2

Transfer beef to a platter and reduce oven temperature to 350°. Drain fat from pan, then return beef to pan, rib side down. Set aside.

Step 3
3

Grind peppercorns, allspice, and salt in a spice grinder until coarsely ground. Put in a small bowl and mix with remaining ingredients to make a thick paste. Use a small spatula to spread paste evenly over top and sides of beef.

Step 4
4

Cook beef until well browned and a meat thermometer inserted into thickest part reads 115°, about 1 1/2 hours for medium rare (temperature will rise to at least 135° as it stands). Cover beef loosely with foil and let stand about 30 minutes before slicing.

Step 5
5

Note: Nutritional analysis is per serving.

Spice-Crusted Prime Rib