Pepper Crusted Prime Rib Roast With Mushroom Armagnac Sauce

Ingredients

• 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)
• Salt
• 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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