Rosemary-And-Pepper Standing Rib Roast With Two-Mushroom Pan Sau
- Ready In:
- 3hrs 40mins
- Ingredients:
- 14
- Serves:
-
8-12
ingredients
- 1 well-trimmed 8- to 9-pound rib roast (with 4 bones)
- 6 1⁄2 teaspoons crushed dried rosemary, divided
- 1 tablespoon coarse kosher salt
- 2 teaspoons fresh ground black pepper
- 1⁄2 cup plus 2 tablespoons olive oil
- 2 cups boiling water
- 1 1⁄2 ounces dried porcini mushrooms
- 4 tablespoons butter, room temperature, divided
- 10 ounces fresh button mushrooms, cut into 1/4-inch-thick slices
- 4 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1 1⁄2 cups low sodium beef broth
- 3⁄4 cup dry red wine
- 2 bunches fresh rosemary (for garnish)
directions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Garnish roast on platter with fresh rosemary sprigs. Slice roast and serve, passing mushroom sauce separately.
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Reviews
-
I was looking for something to make for Easter with my in-laws. I did a test run with this and it was so amazingingly good!!! I can't wait to make this for them. :) ^^^ I also want to add that it does seem like a lot of steps but honestly it's not much more than your standard Holiday main dish. And the work is totally worth it.
RECIPE SUBMITTED BY
Scoutie
Roseville, California
<p>Hello all, being from California, I can honestly say I am a foodie. You can walk by construction workers here and hear them saying things like, So I used some fresh garlic and olive oil, then threw the rest into the pan to sautee. LOL I love all kinds of food, and trying to eat healthier as I get older, but still indulge in the occasional deep-fried food or sweet. <br />I LOVE this site! I have 3 or 4 other food sites such as Epicurious and Food Network, but I always come back here! The ease and all of the features just can't be beat. <br />Thanks Zaar and I look forward to participating more.</p>