Rosemary-Pepper Beef Rib Roast with Porcini Jus Recipe

Name: Rosemary-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 coarsely chopped fresh rosemary; 3 tablespoons fresh coarsely ground black pepper, plus more for seasoning; 3 tablespoons vegetable oil; One 6-rib standing beef rib roast (14 to 15 pounds), 1/2-inch fat cap left on the meat; Salt; 3 tablespoons unsalted butter; 1 medium shallot, very finely chopped; 2 large garlic cloves, thinly sliced; 1/4 cup dry red wine; 1 quart beef stock or broth; 1/4 cup sherry vinegar; 4 thyme sprigs; 1 ounce dried porcini (1 cup), ground to a powder in a spice grinder or blender

Servings: persons

1/4 cup coarsely chopped fresh rosemary
3 tablespoons fresh coarsely ground black pepper, plus more for seasoning
3 tablespoons vegetable oil
One 6-rib standing beef rib roast (14 to 15 pounds), 1/2-inch fat cap left on the meat
Salt
3 tablespoons unsalted butter
1 medium shallot, very finely chopped
2 large garlic cloves, thinly sliced
1/4 cup dry red wine
1 quart beef stock or broth
1/4 cup sherry vinegar
4 thyme sprigs
1 ounce dried porcini (1 cup), ground to a powder in a spice grinder or blender

1
In a small bowl, combine the rosemary with the 3 tablespoons of black pepper and the vegetable oil and rub all over the roast.
2
Cover and refrigerate overnight.
3
Put a large roasting pan in the middle of the oven and preheat to 375.
4
Let the rib roast stand at room temperature for 30 minutes.
5
Season the roast with salt and put it in the hot roasting pan, fat side down.
6
Roast for 30 minutes.
7
Turn the roast over and cook at 350 for about 3 hours, rotating the pan 2 or 3 times.
8
The roast is done when an instant-read thermometer inserted in the thickest part of the meat registers 130 for medium-rare.
9
Transfer the roast to a carving board to rest for at least 20 minutes.
10
Meanwhile, in a saucepan, melt the butter.
11
Add the shallot and garlic and cook over moderate heat until lightly browned, 5 minutes.
12
Add the wine and boil for 2 minutes.
13
Add the stock, vinegar and thyme and bring to a boil.
14
Simmer over moderate heat until reduced to 2 1/2 cups, about 20 minutes.
15
Strain the sauce and return it to the saucepan.
16
Whisk in the porcini powder and simmer for 1 minute.
17
Cover, remove from the heat and let stand for 5 minutes.
18
Season with salt and pepper.
19
Carve the roast and serve with the porcini jus.

378

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 coarsely chopped fresh rosemary, 3 tablespoons fresh coarsely ground black pepper, plus more for seasoning, 3 tablespoons vegetable oil, One 6-rib standing beef rib roast (14 to 15 pounds), 1/2-inch fat cap left on the meat, and more.

Yes, Rosemary-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-Pepper Beef Rib Roast with Porcini Jus

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