Peppercorn-Crusted Standing Rib Roast

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Coastal Living


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1/3 cup crushed or ground peppercorn medley (green, white, pink, and black)

3 tablespoons butter, softened

2 tablespoons all-purpose flour

1 tablespoon light brown sugar

1 tablespoon coarse-ground mustard

1 teaspoon salt

1 (8- to 9-pound) standing rib roast (about 4 ribs)

1/2 cup red wine

1 (14 1/2-ounce) can beef broth

1/4 cup water

1 tablespoon cornstarch

Garnishes: sugar pears, kumquats, and fresh rosemary sprigs

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