1 cup Fleur de sel or gros sel
1 tablespoon ground black peppercorn
1 tablespoon ground white peppercorn
1 tablespoon ground green peppercorn
Canola oil to cook and rub on prime rib
1 10-15 pound prime rib, off the bone
4 sliced shallots
1 cup sliced shiitakes
2 cups dry red wine
4 cups veal stock and beef bouillon
3 each star anise
1 tablespoon dark soy sauce
1 tablespoon minced thyme
1 tablespoon butter
Pre-heat large, roasting pan in a 550 degree oven. Rub meat with oil. Mix the ground peppers and salt together. Generously coat the meat, patting the mix in. (This should be done at least 4 hours in advance, preferably overnight). Place in heavy roasting pan and in oven and roast until brown, about 30 minutes. Turn oven down to 325 degrees, cover the meat with foil to prevent burning and roast, 2-3 hours, depending on weight. I shoot for medium rare, about 130 degrees. Let meat rest on a cutting board for 15-20 minutes before slicing. Place roasting pan on high heat on the stove. Add shallots and mushrooms to brown, about 5 minutes. Deglaze with wine and scrape off drippings and reduce by 75%. Add stock, star anise, soy sauce, thyme and simmer for 20-30 minutes, about 50% reduction. Check for seasoning. Remove star anise and transfer to a blender. Blend and add butter and check for flavor. Reserve warm.
Yield:
Prep Time: minutes
Cooking Time: minutes
Difficulty: Easy