Peppercorn Sauce for Prime Rib

[Jeff_in_KC]

Found a sauce recipe that sounds great but I have a question: when a recipe calls for "dry red wine", is there a preferable kind to use? I was just going to use Merlot but maybe something else is more suited for this...

1 can beef broth
1 Tbsp cornstarch (mixed with 1 Tbsp water)
1 small bay leaf
1/8 tsp dried thyme leaves (crushed)
1/3 cup dry red wine
10 whole black peppercorns (crushed)

Combine broth and cornstarch in medium pan, Bring to a boil, stirring constantly. Cook and stir 1 minute or until sauce starts to thicken. Add bay leaf and thyme. Cook over medium heat 10 to 12 minutes. reduce heat to low and add wine and peppercorns. Simmer 5 minutes.

 

[MilitantSquatter]

I think a Merlot or Cabernet are good examples of dry red wine and should be perfect for the recipe (which looks good by the way !!) . I think there may be a few others, but that's about the extent of my wine knowledge.

 

[Jeff_in_KC]

I think a Merlot or Cabernet are good examples of dry red wine and should be perfect for the recipe (which looks good by the way !!) . I think there may be a few others, but that's about the extent of my wine knowledge.

Vinny, I figured I'd use Merlot because that way, after I used 1/3 cup in the recipe, I could drink the rest of the bottle while I'm working! The women folk in the family are gonna love me at Christmas... I'll be doing smoked Prime Rib (Phil's recipe), linguini with clam sauce, steamed vegetables and a really crusty sourdough bread. I'll let them handle and salads or other crap they want and the desserts.

 

[pigmaker23]

Jeff, you can't go wrong with a merlot, i use blackstone, its affordable and also is great wine...

 

[BBQchef33]

If your interested, i do a Cracked Pepper Bernaise with Prime rib(and/or Tenderloin) that goes well with the rub in the prime rib recipe.

On edit.

Recipe is super easy. :redface:

2 packs of this, follow instructions.

Add a heavy tablespoon of cracked black pepper.

 

[D.F. Expat]

Combine brother and cornstarch in medium pan, Bring to a boil, stirring constantly. Cook and stir 1 minute or until sauce starts to thicken. Add bay leaf and thyme. Cook over medium heat 10 to 12 minutes. reduce heat to low and add wine and peppercorns. Simmer 5 minutes.

Not so sure my brother would be game but I could try! As for the dry red, I was always told use a wine you would drink when cooking, so for me it would have to be a cab!

 

[LMAJ]

Jeff - go with what you like - that's the beauty of it. I owuld go with a cab as I am not a fan of the merlot - but that's just me.

 

[CarbonToe]

If it helps I have a similar recipe for Peppercorn sauce, avoids cornstarch and it isn't as healthy....but give it a go....

1/2 tsp Peppercorns, Finly Crushed
1 tbsp Peppercorns, Roughly Crushed
1 tsp English or Dijon Mustard
Pinch of Salt (To taste - If needed)
Splash of Dry White Wine / Bourbon / Whiskey / Brandy (Your choice!)
Splash of Lee and Perrin's Worcestershire Sauce
1/3 Cup Double Cream
Splash of Juice from Steak Pan (or Beef Stock if there isn't enough juice)


Pop all above into pan and reduce for 5-10 mins until it's the desired consistency.

 

[chingador]

Make sure you use a high quality drinking wine that is full bodied. Port would be an interesting twist on this recipe though.

 

[Cabntmkr1]

Jeff, you can't go wrong with a merlot, i use blackstone, its affordable and also is great wine...

I agree, Blackstone would be perfect.:grin:

 

[CTSmokehouse]

I have used Riojas, Zinfandel, Cotes du Rhone, Bordeaux and Pinot Noir as well as Hearty Burgundy and have been pleased with the results. Usually I do a red wine demiglace reduction in the pan with the drippings using the wine I am going to accompany the Filet Mignon or Prime Rib with.

Yours in BBQ,

Cliff

 

[Jeff_in_KC]

Not so sure my brother would be game but I could try! As for the dry red, I was always told use a wine you would drink when cooking, so for me it would have to be a cab!

WTF??? :shock: Who knows where my brain was last night! Been corrected! :lol:

 

[Jeff_in_KC]

Phil, which type of rib roast / prime rib do you buy? I've been doing searches for cuts and find all sorts of stuff with bone attached. Never had prime rib that way before.

 

[Greendriver]

If your interested, i do a Cracked Pepper Bernaise with Prime rib(and/or Tenderloin) that goes well with the rub in the prime rib recipe.

On edit.

Recipe is super easy. :redface:

2 packs of this, follow instructions.

Add a heavy tablespoon of cracked black pepper.

You and McCormick and boy does that pic look like a dream come true...

 

[Jeff_in_KC]

OK, OK, since I'm a Brethren, the question has to be asked: what the fark is that green stuff next to the prime rib? :lol:

 

[boatnut]

OK, OK, since I'm a Brethren, the question has to be asked: what the fark is that green stuff next to the prime rib? :lol:

uhm..."garnish" maybe?