Rosemary and Pepper Beef Rib Roast With Porcini Jus

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: 4 hrs 30 mins
• Serves: 12-14

Ingredients

• 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)

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.