Herb-Crusted Beef Rib Roast with Potatoes, Carrots, and Pinot Noir Jus

Name: Herb-Crusted Beef Rib Roast with Potatoes, Carrots, and Pinot Noir Jus
Ingredients: 1 (4-rib) standing beef rib roast (bone-in prime rib; 9 to 10 pounds); 1/4 cup mixed peppercorns (pink, white, and green); 3 tablespoons plus 2 1/2 teaspoons kosher salt, divided; 2 tablespoons chopped fresh thyme; 2 tablespoons chopped fresh rosemary; 1 tablespoon extra-virgin olive oil; 3 pounds medium Yukon Gold potatoes, peeled and each cut into 6 wedges (keep in a bowl of cold water to prevent discoloration); 3 pounds carrots, peeled and cut diagonally into 2-inch pieces; 1 (750 milliliter) bottle Pinot Noir; 1/2 cup chopped shallots; 4 tablespoons unsalted butter, divided; 2 1/4 cups reduced-salt beef or chicken broth

Herb-Crusted Beef Rib Roast with Potatoes, Carrots, and Pinot Noir Jus was pinched from <a href="http://www.epicurious.com/recipes/food/views/Herb-Crusted-Beef-Rib-Roast-with-Potatoes-Carrots-and-Pinot-Noir-Jus-51142000" target="_blank">www.epicurious.com.</a>

INGREDIENTS

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1 (4-rib) standing beef rib roast (bone-in prime rib; 9 to 10 pounds)

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1/4 cup mixed peppercorns (pink, white, and green)

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3 tablespoons plus 2 1/2 teaspoons kosher salt, divided

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2 tablespoons chopped fresh thyme

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2 tablespoons chopped fresh rosemary

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1 tablespoon extra-virgin olive oil

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3 pounds medium Yukon Gold potatoes, peeled and each cut into 6 wedges (keep in a bowl of cold water to prevent discoloration)

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3 pounds carrots, peeled and cut diagonally into 2-inch pieces

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1 (750 milliliter) bottle Pinot Noir

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1/2 cup chopped shallots

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4 tablespoons unsalted butter, divided

•

2 1/4 cups reduced-salt beef or chicken broth

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