Rosemary and Pepper Beef Rib Roast With Porcini Jus

Submitted by LucyS-D

"Plan ahead, this recipe calls for marinating the rib roast overnight. A spice grinder or blender can be used to grind up the mushrooms."

 

• Ready In: 4hrs 30mins
• Ingredients: 13
• Serves: 12

ingredients

• 59.14 ml fresh rosemary, coarsely chopped
• 44.37 ml fresh ground black pepper
• 44.37 ml vegetable oil
• 6350.29 g standing rib roast (6 ribs)
• kosher salt
• 44.37 ml unsalted butter
• 1 shallot, minced
• 2 garlic cloves, sliced thin
• 59.14 ml dry red wine
• 946.0 ml beef stock or 946.0 ml beef broth
• 59.14 ml sherry wine vinegar
• 4 fresh thyme sprigs
• 28.34 g dried porcini mushrooms, ground to a powder (1 cup)

directions

1. Combine the rosemary, 3 tablespoons black pepper and the vegetable oil; rub all over the roast, cover and refrigerate overnight.
2. 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.
3. Season the roast with salt and put in the hot roasting pan, fat side down, to sear; roast for 30 minutes.
4. 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.
5. Transfer to a carving board and let rest at least 20 minutes before carving.
6. 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.
7. Add stock, vinegar, and thyme; bring to a boil, reduce heat, and simmer until reduced to about 2 1/2 cups, about 20 minutes.
8. Strain the sauce, then return it to the saucepan; swhisk in the porcini powder and simmer for 1 minutes.
9. Cover, remove from the heat and let stand for 5 minutes; season with salt and pepper.
10. Carve the roast and serve with the porcini mushroom jus.