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Rosemary-and-Pepper Standing Rib Roast with Two-Mushroom Pan Sauce

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Rosemary-and-Pepper Standing Rib Roast with Two-Mushroom Pan Sauce

Rosemary-and-Pepper Standing Rib Roast with Two-Mushroom Pan Sauce

amanda

Equipment

  • - Rack of Standing Rib Roast

  • - Baking Pan (Rib Roast Size)

  • - Meat Thermometer

  • - Digital Kitchen Scale

  • - Roasting Pan with Rack

  • - Cast Iron Skillet

  • - Large Mixing Bowl

  • - Sharp Chef's Knife

  • - Meat Slicer/Sharp Carving Knife Set

  • - Rubber Spatula or Wooden Spoon

Ingredients

  • 1 well-trimmed 8- to 9-pound rib roast (with 4 bones)

  • 6 1/2 teaspoons crushed dried rosemary, divided

  • 1 tablespoon coarse kosher salt

  • 2 teaspoons freshly ground black pepper

  • 1/2 cup plus 2 tablespoons olive oil

  • 2 cups boiling water

  • 1 1/2 ounces dried porcini mushrooms

  • 4 tablespoons (1/2 stick) butter, room temperature, divided

  • 10 ounces fresh button mushrooms, cut into 1/4-inch-thick slices

  • 4 garlic cloves, minced

  • 2 tablespoons all purpose flour

  • 1 1/2 cups low-salt beef broth

  • 3/4 cup dry red wine

  • 2 bunches fresh rosemary (for garnish)

Instructions

1

Instruction 1

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.
2

Instruction 2

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.
3

Instruction 3

Melt 2 tablespoons butter with remaining 2 tablespoons oil in large skillet over medium-high heat. Add fresh mushrooms; sauté 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.
4

Instruction 4

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.
5

Instruction 5

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.
6

Instruction 6

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.
7

Instruction 7

Garnish roast on platter with fresh rosemary sprigs. Slice roast and serve, passing mushroom sauce separately.
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