Porcini-Rubbed Beef Rib Roast

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   ["Pulse mushrooms, kosher salt, peppercorns, and marjoram in a spice mill or mini food processor until coarsely ground. Pat meat dry, then rub mushroom mixture all over. Transfer to a wire rack set inside a rimmed baking sheet. Let sit at room temperature 1 hour (for even more flavor, chill, uncovered, overnight, then let sit at room temperature 1 hour before roasting).", "Preheat oven to 225u00b0F. Roast meat until an instant-read thermometer inserted into the center registers 120u00b0F (for medium-rare), about 4 hours. Tent with foil and let sit at room temperature at least 30 minutes and up to 1 hour.", "Increase oven temperature to 500u00b0F. Remove foil and roast meat until browned and crisp, 5-10 minutes. Immediately transfer to a cutting board. Cut off ribs in 1 piece, then slice into individual ribs. Carve roast into 1/2"" slices and arrange on a serving platter along with ribs. Season with sea salt and serve with Horseradish-Yogurt Sauce, if desired.", "Rub can be made 1 day ahead; store in an airtight container at room temperature."]

* Per serving · 4 servings · Values may vary.

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