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Rosemary and Pepper Beef Rib Roast With Porcini Jus

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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.”
4hrs 30mins

Ingredients Nutrition


  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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