Fusion Recipe: Sichuan Peppercorn-Crusted Prime Rib

 

This spectacular Sichuan Peppercorn-Crusted Prime Rib is a bold fusion showstopper, taking the king of American Christmas roasts and infusing it with the electrifying "mala" (numbing and spicy) sensation of Sichuan cuisine. A generous crust of freshly ground Sichuan peppercorns, coarse salt, and garlic forms an unforgettable outer layer, perfectly complementing the rich, tender beef within. Served with a savoury soy-beef jus, this prime rib offers an exhilarating and complex flavour profile that will surprise and delight guests, making it a truly memorable holiday centrepiece.

Sichuan Peppercorn-Crusted Prime Rib

Ingredients

Category	Ingredient	Quantity	Notes
Prime Rib Roast	Bone-in Prime Rib Roast	3-4 kg (6-8 lbs)	2-3 ribs, trimmed of excess fat, bones frenched (optional)
For the Rub	Sichuan Peppercorns	3 tablespoons	Whole
	Coarse Sea Salt (or Kosher Salt)	3 tablespoons
	Freshly Ground Black Pepper	1 tablespoon
	Garlic Powder	1 tablespoon	Or 4-5 cloves fresh garlic, minced
	Ground Ginger	1 teaspoon
	Five-Spice Powder	1 teaspoon	Optional, for deeper Chinese notes
	Vegetable Oil or Ghee	2 tablespoons	For searing
For the Soy-Beef Jus	Beef Stock (low sodium)	2 cups
	Soy Sauce (low sodium)	2 tablespoons
	Rice Vinegar	1 tablespoon
	Fresh Ginger	1-inch piece	Sliced or grated
	Garlic Cloves	2	Smashed
	Cornstarch Slurry	1 tablespoon cornstarch + 2 tbsp water	For thickening
Optional Garnishes	Thinly sliced Green Onions	As needed	For serving
	Extra Toasted Sichuan Peppercorns	As needed	For garnish

Method & Instructions

Step 1: Prepare the Prime Rib & Rub (At least 4 hours ahead)

1. Pat Dry: Pat the prime rib very dry with paper towels. This helps with searing and crust formation.
2. Make the Rub: In a dry pan, toast the Sichuan peppercorns over medium heat for 2-3 minutes until fragrant. Remove from heat and cool.
3. Grind the toasted Sichuan peppercorns coarsely in a spice grinder or with a mortar and pestle.
4. In a small bowl, combine the ground Sichuan peppercorns, coarse sea salt, black pepper, garlic powder (or minced fresh garlic), ground ginger, and optional five-spice powder.
5. Apply Rub: Evenly rub the entire prime rib with the spice mixture, pressing it firmly into the meat.
6. Rest: Place the prime rib on a wire rack set over a baking sheet, uncovered, in the refrigerator for at least 4 hours, or preferably overnight. This helps dry the surface for a better crust.
7. Bring to Room Temp: Remove the prime rib from the refrigerator 2-3 hours before roasting to allow it to come to room temperature.

Step 2: Sear the Prime Rib

1. Preheat your oven to 220 degree C (425 degree F).
2. Heat vegetable oil or ghee in a very large, oven-safe pan (cast iron is ideal) over high heat until shimmering.
3. Carefully sear the prime rib on all sides for 2-3 minutes per side until deeply browned and a crust has formed.

Step 3: Roast the Prime Rib

1. Transfer the seared prime rib (bone-side down if bone-in) to a roasting pan.
2. Roast in the preheated oven for 15-20 minutes at 220 C (425 degree F).
3. Reduce the oven temperature to 150 degree C (300 F) and continue roasting.
4. Roast for another 1-2 hours, depending on the size of the roast and your desired doneness. Use a meat thermometer to check the internal temperature (insert into the thickest part, avoiding bone):
• Rare: 50-52 degree C (125-129 degree F)
• Medium-Rare: 54-57 degree C (130-134 degree F)
• Medium: 57-60 degree C (135-139 degree F)
5. Rest: Once the desired temperature is reached, remove the prime rib from the oven, cover loosely with foil, and let it rest for 20-30 minutes before carving. The internal temperature will rise by about 5 degree C during this time.

Step 4: Make the Soy-Beef Jus

1. While the prime rib is resting, carefully pour off any excess fat from the roasting pan, leaving behind the browned bits.
2. Place the roasting pan over medium heat on the stovetop.
3. Add the beef stock, soy sauce, rice vinegar, fresh ginger, and smashed garlic cloves.
4. Bring to a simmer, scraping up all the browned bits from the bottom of the pan with a wooden spoon.
5. Simmer for 5-7 minutes. Strain the jus through a fine-mesh sieve, discarding solids.
6. Return the liquid to the pan. Bring back to a simmer. Whisk in the cornstarch slurry and cook for 1-2 minutes until slightly thickened. Taste and adjust seasoning.

Step 5: Carve and Serve

1. Carve the rested prime rib into thick slices.
2. Arrange on a serving platter, garnish with green onions and extra Sichuan peppercorns if desired.
3. Serve immediately with the hot Soy-Beef Jus.

Tips for Success

• Fresh Sichuan Peppercorns: Use good quality, fresh Sichuan peppercorns for the best "mala" effect. Toasting them just before grinding enhances their aroma and flavour.
• Don't Rush the Rest: Resting the meat is crucial for juicy prime rib. It allows the juices to redistribute throughout the roast.
• Meat Thermometer: An instant-read meat thermometer is your best friend for perfectly cooked prime rib.
• Roasting Pan Drippings: The browned bits at the bottom of the roasting pan are packed with flavour and are essential for a delicious jus. Don't discard them before making the sauce!