Rosemary-and-Pepper Standing Rib Roast with Two-Mushroom Pan Sauce
A luxurious standing rib roast seasoned with rosemary and black pepper, served with a rich two-mushroom pan sauce made from fresh button mushrooms and dried porcini. This elegant main dish is perfect for special occasions and holiday entertaining.
Ingredients
- •1 whole rib roast
- •6½ teaspoons crushed dried rosemary
- •1 tablespoon coarse kosher salt
- •2 teaspoons freshly ground black pepper
- •½ cup olive oil
- •2 cups boiling water
- •1½ ounces dried porcini mushrooms
- •4 tablespoons butter
- •10 ounces fresh button mushrooms
- •4 cloves garlic
- •2 tablespoons all purpose flour
- •1½ cups low-salt beef broth
- •¾ cup dry red wine
- •2 bunches fresh rosemary
Cooking Instructions
- 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.
15 min
- 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.
20 min
- 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.
10 min
- 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.
150 min
- 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.
40 min
- 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.
10 min
- 7.
Garnish roast on platter with fresh rosemary sprigs. Slice roast and serve, passing mushroom sauce separately.
5 min
