Roast Beef with Potatoes and Green Peppercorns

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I prepared this Christmas day.
I had and 8 pounder.
My family likes a barely medium to medium well roast, so we increased the cooking time from 10 mins a pound to 25. It came out perfect. Those wanting the pinker meat got the center slices.
I seasoned the potatoes with olive oil, salt and pepper. I added about a cup of water to my pan as well. I wanted plenty of au jus and I believe my potatoes would have been scorched without that addition. They came out very good.

If I was not familiar with cooking prime rib, and I followed this recipe word for word, I would have been frustrated with the turn out.
Her directions on the episode were different and much more accurate.

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I made this EXACTLY the way that the recipe called for. Several problems. First, roast beef takes 20 minutes per pound to cook on average, not 10. My Christmas dinner was served 2 hours late. Everyone was grouchy and hungry. Second, there are no pan drippings to speak of. Because of this, the potatoes, which were supposed to catch and absorb the pan drippings and be really really good according to the show, actually turned out dry, hard and flavorless. That being said, the roast was good and juicy. The dijon-peppercorn crust was actually quite tasty. I would simply suggest omitting the potaoes in the bottom of the pan and plan for 20 minutes per pound- it would be great. Serve it with mashed potatoes or something. As for this peppercorn/caper discussion going on, I remember the episode and she said peppercorns, and the recipe called for peppercorns. Not sure where people came up with capers. Capers are different from peppercorns people.

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I made this recipe following the show (thank you DVR!, not the written recipe. The brined green peppercorns are next to the capers in the grocery store - they made a huge difference, and the brine was good in the rub. I added olive oil to the rub and the potatoes, and herbs (oregano to the potatoes, like on the show. I also kept the roast at 500 for 20 minutes instead of 10. My only complaint is that it took more like 20 minutes per pound for medium rare, and that was more like rare in the center. My roast was 7 lbs. Both the roast and the potatoes needed the olive oil.
Everyone loved it and I will definately make it again.

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I watched the show, and this looked so good, I went right out and bought all the ingredients. It was terrible. I had to throw the entire roast away. For those of you commenting, she did not use prime rib, and brined green peppercorns are not the same thing as capers.... look them up.

All you could taste was pepper and mustard, and the roast did not even brown. When has anyone ever recommended to cook any roast for 10 minutes a pound? Never. I cannot believe this gal is a popular chef, this was the worst meal I have ever made after watching the food network. PLEASE DON'T cook this for Christmas dinner!

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I just recently watched this episode and immediately wanted to make it. I also recorded the episode using my DVR, the recipe is very different on TV then what they have printed. In the show the used herbs and oil on the potatoes, the recipe does not mention that at all. I am very confused. Since I used a probe thermometer the roast still came out great.

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I should have read the reviews before I bought the ingredients ~ I watched the episode also, the roast looked delicious.

Being a pretty good cook, I hadn?t heard of peppercorns in brine but I wasn?t concerned, figured someone @ the grocery store would, but they didn?t. So I bought mixed peppercorns, soaked in salt water, then read the reviews. I only had a few caper had 3 people coming over for dinner & was snowed it! How can a professional chef refer to capers as green peppercorns? I agree the peppercorns were by too overpowering ~ my guests picked off. I also bought the beef suggested, the potatoes stunk because no juices came off the roast, not enough fat, therefore the potatoes were dry.

It was an expensive mistake!

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I made this last night for dinner. It was okay but that is all I can say about it. The peppercorns added too much of a distractting flavor. I think a better way to make this is with a rub and garlic mixture. I won't make it this way again. There are much better rost beef recipes.

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This is what my butcher is suggesting. Says he can cut it to size better and I can make two separate roasts due to my large family (18 coming for Christmas dinner will want different doneness.

Thanks!

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This recipe looked absolutely wonderful on TV and I see that it came out excellently for some of you and not so well for others. I'm am trying to decide if I should make it for Xmas dinner.

Question: Don't the potatoes get overdone being in the oven for that long a time?

Question: If I use Prime Rib instead of Top Round -- won't the potatoes be too greasy?

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First of all, I recorded the episode and reviewed it after reading this review. Alex DID specify brined peppercorns... she did not say that capers were used, although the saltiness of either can add to the flavor. The difference would be the texture. Also, she did specify beef top round roast and used this cut, however, the prime rib roast just makes it more luxurious. If you follow the recipe this will come out MUCH better. You have to roast this on a rack so that it does not steam in its own juices and will crisp on top. I did this roast using the top round with excellent results and plan to use it for my annual Christmas Eve prime rib dinner.