You are here

Rosemary-And-Pepper Standing Rib Roast With Two-Mushroom Pan Sauce

  Trimmed rib roast 9 Pound (With 4 Bones)
  Dried crushed rosemary 6 1⁄2 Teaspoon, divided
  Coarse kosher salt 1 Tablespoon
  Freshly ground black pepper 2 Teaspoon
  Olive oil 10 Tablespoon
  Boiling water 2 Cup (32 tbs)
  Dried porcini mushroom 1 1⁄2 Ounce
  Butter 4 Tablespoon, divided (Room Temperature, 0.5 Stick)
  Button mushrooms 10 Ounce, cut into 0.25 inch thick slices (Fresh)
  Garlic 4 Clove (20 gm), minced
  All purpose flour 2 Tablespoon
  Low salt beef broth 1 1⁄2 Cup (24 tbs)
  Dry red wine 3⁄4 Cup (12 tbs)
  Rosemary 2 Bunch (200 gm) (For Garnish)

Place rib roast, fat side up, in heavy roasting pan.
Mix 4 teaspoons crushed rosemary, salt, and pepper in small bowl.
Stir in 1/2 cup oil.
Rub mixture all over roast, do ahead Can be made 1 day ahead.
Cover and chill.
Let stand at room temperature 45 minutes before roasting.
Combine 2 cups boiling water and porcini; let soak until mushrooms soften,about 20 minutes.
Strain soaking liquid through fine strainer set over measuring cup; reserve porcini.
If needed, add enough water to soaking liquid to measure 1 cup.
Coarsely chop porcini.
Melt 2 tablespoons butter with remaining 2 tablespoons oil in large skillet over medium-high heat.
Add fresh mushrooms; saute until browned, about 6 minutes.
Add porcini and garlic; stir 1 minute.
Remove from heat.
Combine flour, remaining 2 tablespoons butter, and remaining 2 1/2 teaspoons crushed rosemary in small bowl; mash with fork to smooth paste.
DO ahead Porcini soaking liquid, mushroom mixture, and flour butter mixture can be made 1 day ahead.
Cover separately; chill.
Place rack in bottom third of oven and preheat to 350°F.
Cook roast until instant-read thermometer inserted straight down into top center of roast registers 125°F to 130°F for medium rare, about 2 hours 30 minutes.
Transfer roast to platter; cover loosely with foil and let rest 35 to 40 minutes.
Skim any fat from top of pan juices (there will be a small amount of pan drippings); reserve juices in pan.
Set roasting pan atop 2 burners over medium-high heat.
Add reserved 1 cup porcini soaking liquid, broth, and wine; bring to boil, scraping up any browned bits.
Add mushroom mixture, then butter flour mixture; whisk constantly over medium high heat until sauce thickens, about 2 minutes.
Season sauce to taste with salt and pepper.
Garnish roast on platter with fresh rosemary sprigs.
Slice roast and serve, passing mushroom sauce separately.

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 8271 Calories from Fat 3679

% Daily Value*

Total Fat 413 g636.1%

Saturated Fat 125.6 g628%

Trans Fat 1.6 g

Cholesterol 2415.3 mg805.1%

Sodium 8278.1 mg344.9%

Total Carbohydrates 136 g45.4%

Dietary Fiber 50.3 g201.1%

Sugars 8.5 g

Protein 929 g1858.9%

Vitamin A 167.9% Vitamin C 135.7%

Calcium 222.8% Iron 313.3%

*Based on a 2000 Calorie diet

Rosemary-And-Pepper Standing Rib Roast With Two-Mushroom Pan Sauce Recipe