Rosemary And Pepper Beef Rib Roast With Porcini Jus

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• Servings: 12
• 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)

Recipe

• 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.