Rosemary and Pepper Beef Rib Roast With Porcini Jus |
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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 14 |
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Plan ahead, this recipe calls for marinating the rib roast overnight. A spice grinder or blender can be used to grind up the mushrooms. 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.
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