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Beef Rib Roast with Szechuan Peppercorn and Red Wine Sauce


This is one of my favorite decadent & luxurious meals for the holiday season - a perfect roast for New Year's Eve dinner or for a friends’ or family dinner. Not so complicated to prepare, the secret is in the thermometer. 

Serves 4-6

Preparation Time: 26 Hours
Cook Time: 2 Hours 45 Minutes


1 beef rib roast with bones (short or long) ~4.5 Lb.

1 soup spoon of organic flour (you can replace it with gluten-free flour)
1 teaspoon of fine sea salt
2 soup spoons of ground Szechuan pepper (please grind it yourself using a mortar and pestle)

1 teaspoon of quality dried onion powder

1 teaspoon of fresh minced garlic (you can use a garlic press to ease the process)

1 meat thermometer


·       In a bowl, mix salt and Sichuan pepper

·       Thoroughly rub the roast everywhere with the mix

·       Refrigerate uncovered for 24 hours

·       The day of, brings back the roast outside and let rest at room temperature for 2 hours

·       Place the oven rack in the middle and preheat the oven at 500 °

·       Mix in a bowl onion powder, garlic, and flour and rub all over the roast once more

·       Place your roast, bones facing down & and fat facing up, in a roast pan covered on the top with an aluminum foil

·       Cook the roast for 25 minutes (keep oven door closed the entire time). Shut off the oven heat (Don’t open it or you will lose the heat) and keep the roast in for 2 hours

·       After 2 hours bring the roast out on a cutting board.

·       Let the roast rest 10 minutes before starting to cut it (It will keep the juice in the meat)


The Sauce

·       1 small shallot, chopped extremely fine

·       5 oz of red wine (Preferredly Cabernet Sauvignon)

·       1 teaspoon of olive oil

·       2 tablespoons of salted butter

·       ½ cup of beef broth

. Demi-Glace ( (More Than Gourmet Demi-Glace, Classic French, Demi-Glace Gold - 1.5 Ounces)

· Ground white pepper



In a pan at medium heat, melt together 1 tablespoon of butter and olive oil, add shallot, and stir gently. When shallot will be translucent and lightly golden, add the red wine, stir, and let boil until it’s reduced by half. Add demi-glace stir and add beef broth. Let boil for 5 minutes and add 1 tablespoon of butter. Stir heat until the sauce comes glossy.


 Bonne Appetit

 sides suggestion: Gratin d’Auphinois,

Wine Suggestion:

JB Neufeld, Cabernet sauvignon 2019, Ciel du Cheval Vineyard, Yakima Valley, WA

80% Cabernet Sauvignon, 20% Merlot

Ashes & Diamonds Vineyard, "Grand Vin No 3"  2016, Oak Knoll District, Napa Valley

75% Merlot, 25% Cabernet Franc

Diamond Creek Vineyard, "Volcanic Hill" Cabernet Sauvignon 2018, Napa Valley, CA

100% Cabernet Sauvignon

Arnot-Roberts Winery, Cabernet Sauvignon 2017, Fellom Ranch, Santa Cruz Mountains, Central Coast, CA

100% Cabernet Sauvignon