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Herb-Crusted Beef Rib Roast with Potatoes, Carrots, and Pinot Noir Jus
EPICURIOUS12Ingredients
┅Seconds
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Ingredients
US|METRIC
10 SERVINGS
- 1 beef rib roast (4-rib standing, bone-in prime rib; 9 to 10 pounds)
- 1/4 cup peppercorns (mixed, pink, white, and green)
- 3 Tbsp. kosher salt (divided)
- 2 Tbsp. chopped fresh thyme
- 2 Tbsp. fresh rosemary (chopped)
- 1 Tbsp. extra-virgin olive oil
- 3 lb. yukon gold potatoes (medium, peeled and each cut into 6 wedges, keep in a bowl of cold water to prevent discoloration)
- 3 lb. carrots (peeled and cut diagonally into 2-inch pieces)
- 750 mL pinot noir
- 1/2 cup shallots (chopped)
- 4 Tbsp. unsalted butter (divided)
- 2 1/4 cups beef broth (reduced-)
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