Prep 30 mins
Cook 4 hrs
Plan ahead, this recipe calls for marinating the rib roast overnight. A spice grinder or blender can be used to grind up the mushrooms.
- 1⁄4 cup fresh rosemary, coarsely chopped
- 3 tablespoons fresh ground black pepper
- 3 tablespoons vegetable oil
- 14 lbs standing rib roast (6 ribs)
- kosher salt
- 3 tablespoons unsalted butter
- 1 shallot, minced
- 2 garlic cloves, sliced thin
- 1⁄4 cup dry red wine
- 1 quart beef stock or 1 quart beef broth
- 1⁄4 cup sherry wine vinegar
- 4 fresh thyme sprigs
- 1 ounce dried porcini mushrooms, ground to a powder (1 cup)
- Combine the rosemary, 3 tablespoons black pepper and the vegetable oil; rub all over the roast, cover and refrigerate overnight.
- Place a large roasting pan in the center of the oven and preheat to 375 degrees F; let the roast stand at room temperature for 30 minutes.
- Season the roast with salt and put in the hot roasting pan, fat side down, to sear; roast for 30 minutes.
- Turn the roast over, reduce heat to 350, and roast, turning the pan several times in the oven, until a meat thermometer registers 125 degrees F, about 3 hours.
- Transfer to a carving board and let rest at least 20 minutes before carving.
- Meanwhile, in a saucepan, melt the butter over medium heat, add the shallots and garlic and cook until lightly browned, about 5 minutes; add wine and boil 2 minutes.
- Add stock, vinegar, and thyme; bring to a boil, reduce heat, and simmer until reduced to about 2 1/2 cups, about 20 minutes.
- Strain the sauce, then return it to the saucepan; swhisk in the porcini powder and simmer for 1 minutes.
- Cover, remove from the heat and let stand for 5 minutes; season with salt and pepper.
- Carve the roast and serve with the porcini mushroom jus.