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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

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