Rosemary And Pepper Beef Rib Roast With Porcini Jus Recipe

Name: Rosemary And Pepper Beef Rib Roast With Porcini Jus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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.

379

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup fresh rosemary, coarsely chopped, 3 tablespoons fresh ground black pepper, 3 tablespoons vegetable oil, 14 lbs standing rib roast (6 ribs), and more.

Yes, Rosemary And Pepper Beef Rib Roast With Porcini Jus falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rosemary And Pepper Beef Rib Roast With Porcini Jus

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