Standing Rib Roast with Stilton Peppercorn Sauce - HOLIDAY SPIRIT COLLECTION

By Edward Bottone


for the sauce:
½ lb or more of Stilton cheese softened
1 stick unsalted butter room temperature
½ cup Gosling’s Black Seal® Rum
2 tbs green peppercorns or mixed peppercorns
1 cup heavy cream
¼ cup minced parsley

for the Roast:
10 lb standing rib roast with bones frenched
4 cloves garlic cut in quarters
4-5 tbs prepared Coleman's English Mustard
freshly ground black pepper


Preheat the oven to 500 degrees. Make little pockets in the beef with a small knife and secret pieces of garlic in each. Smear all over with the mustard and generously pepper the roast. Cover the bone ends with foil and place in a heavy roasting pan. Lower the heat to 350 degrees and cook for 45 minutes. Cover the fat loosely with foil and cook another hour and a quarter (for rare, 125 degrees on meat thermometer). Remove foil in last ten minutes if more browning is desired. Let stand five minutes or so before slicing.

Serve with warm Stilton peppercorn sauce:
Cream together the cheese and the butter until smooth. Bring the Gosling’s Black Seal Rum to a boil and add the peppercorns. Reduce the liquid until nearly evaporated and then add the cream and reduce by half. Lower the heat and slowly whisk in the cheese butter mixture. Do not allow to boil. Whisk in the parsley and serve in a warmed gravy boat.

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