Rosemary-And-Pepper Standing Rib Roast With Two-Mushroom Pan Sauce Recipe

Name: Rosemary-And-Pepper Standing Rib Roast With Two-Mushroom Pan Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 freshly ground black pepper; 1/2 cup plus 2 tablespoons olive oil; 2 cups boiling water; 1 1/2 ounces dried porcini mushrooms; 4 tablespoons (1/2 stick) 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-salt beef broth; 3/4 cup dry red wine; 2 bunches fresh rosemary (for garnish)

Servings: persons

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 freshly ground black pepper
1/2 cup plus 2 tablespoons olive oil
2 cups boiling water
1 1/2 ounces dried porcini mushrooms
4 tablespoons (1/2 stick) 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-salt beef broth
3/4 cup dry red wine
2 bunches fresh rosemary (for garnish)

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. DO AHEAD
2
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.
3
Melt 2 tablespoons butter with remaining 2 tablespoons oil in large skillet over medium-high heat. Add fresh mushrooms; saute 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
4
Place rack in bottom third of oven and preheat to 350u00b0F. Cook roast until instant-read thermometer inserted straight down into top center of roast registers 125u00b0F to 130u00b0F for medium-rare, about 2 hours 30 minutes.
5
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.
6
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.
7
Garnish roast on platter with fresh rosemary sprigs. Slice roast and serve, passing mushroom sauce separately.

1703

kcal

Calories

164

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 14 ingredients. The key ingredients include: 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 freshly ground black pepper, and more.

Yes, Rosemary-And-Pepper Standing Rib Roast With Two-Mushroom Pan Sauce falls under the Soups & Stews 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 Standing Rib Roast With Two-Mushroom Pan Sauce

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