Standing Rib Roast With Porcini and Bacon Sauce

Submitted by Nana Lee

"From: Bon Appétit,December 2005, by Bruce Aidells and Nancy Oakes. Prep time includes letting roast come to room temp. There are 4 recipes together. Each is posted separately. The other three are Recipe #148500, Recipe #148502, and Recipe #148503."

 

• Ready In: 5hrs
• Ingredients: 6
• Serves: 12

ingredients

• 6 large garlic cloves
• 3 tablespoons fresh thyme leaves
• 2 1⁄2 tablespoons olive oil
• 2 tablespoons kosher salt
• 1 tablespoon fresh coarse ground black pepper
• 8 1⁄2 - 9 lbs beef rib roast

directions

1. With processor running, drop garlic through feed tube and chop finely.
2. Scrape down bowl.
3. Add thyme, oil, salt, and pepper; blend to paste.
4. Pat roast dry with paper towels.
5. Place roast, bone side down, in roasting pan.
6. Cut several shallow slits in fat.
7. Press some garlic paste into slits.
8. Rub remaining garlic paste all over roast.
9. (Can be prepared 1 day ahead. Cover with plastic wrap and chill. Uncover and let stand at room temperature 2 hours before roasting.).
10. Position rack in bottom third of oven and preheat to 450°F
11. Roast beef 20 minutes.
12. Reduce oven temperature to 350°F
13. Roast until thermometer inserted into beef from center of top registers 125°F to 130°F for medium-rare, about 1 hour 50 minutes. Transfer to platter; reserve roasting pan with juices for Porcini and Bacon Sauce.
14. Let roast stand at least 20 minutes and up to 1 hour.
15. Serve roast with sauce, horseradish cream, and popovers.

16. Meat tip:

17. Buy the best beef you can afford — at least USDA Choice, preferably USDA Prime — and let it marinate up to 36 hours in the garlic-herb paste.
18. Premium-grade roasts can be ordered for you by any supermarket meat department.

Reviews

[Abu Joni]

I made this entire menu for my family New Year's dinner in 2006. My sons-in-law rave about it still! Quite a bit of preparation time, but well worth the effort.