Pepper-Crusted Prime Rib Roast With Mushroom-Armagnac Sauce

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1 1/2 tablespoons Szechuan peppercorns

1 1/2 tablespoons black peppercorns

1 1/2 tablespoons white peppercorns

One 6-pound prime rib roast (2 bones)


1 tablespoon vegetable oil

1 stick unsalted butter, cut into tablespoons

6 thyme sprigs

4 bay leaves

4 marjoram or oregano sprigs

5 garlic cloves, smashed

4 large shallots, sliced 1/4 inch thick

2 ounces dried porcini mushrooms (2 cups)

1 1/2 cups boiling water

2 tablespoons extra-virgin olive oil

3/4 pound white mushrooms, thinly sliced

2 medium shallots, thinly sliced

2 garlic cloves, smashed

3 thyme sprigs

1 cup Armagnac

1/2 cup dry white wine

2 cups low-sodium beef broth

2 tablespoons cold unsalted butter

Salt and freshly ground pepper

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