Rosemary-and-pepper Standing Rib Roast With Two-mushroom Pan Sau

Total Time: 3 hrs 40 mins Preparation Time: 40 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 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)

Recipe

• 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.
• 2 do ahead can be made 1 day ahead. cover and chill. let stand at room temperature 45 minutes before roasting.
• 3 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.
• 4 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.
• 5 combine flour, remaining 2 tablespoons butter, and remaining 2 1/2 teaspoons crushed rosemary in small bowl; mash with fork to smooth paste.
• 6 do ahead porcini soaking liquid, mushroom mixture, and flour-butter mixture can be made 1 day ahead. cover separately; chill.
• 7 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.
• 8 transfer roast to platter; cover loosely with foil and let rest 35 to 40 minutes.
• 9 skim any fat from top of pan juices (there will be a small amount of pan drippings); reserve juices in pan.
• 10 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.
• 11 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.
• 12 garnish roast on platter with fresh rosemary sprigs. slice roast and serve, passing mushroom sauce separately.