Rosemary-and-Pepper Standing Rib Roast with Two-Mushroom Pan Sauce

Name: Rosemary-and-Pepper Standing Rib Roast with Two-Mushroom Pan Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps all purpose flour; 2 teaspoons freshly ground black pepper; 4 Tbsps (1/2 stick) butter, room temperature, divided; 283 grams fresh button mushrooms, cut into 1/4-inch-thick slices; 1 Tbsp coarse kosher salt; 43 grams dried porcini mushrooms; 7 teaspoons crushed dried rosemary, divided; 177 milliliters dry red wine; 2 bunches fresh rosemary (for garnish); 4 garlic cloves, minced; 355 milliliters low-salt beef broth; 118 milliliters olive oil; 1 well-trimmed 8- to 9-pound rib roast (with 4 bones); 473 milliliters boiling water

For $2.18 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 227 calories, 3g of protein, and 20g of fat each. If you have rosemary, low-salt beef broth, wine, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. valentin day will be even more special with this recipe.

Instructions

Place rib roast, fat side up, in heavy roasting pan.

Ingredients you will need

Prime Rib

Equipment you will use

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 Can be made 1 day ahead. Cover and chill.

Ingredients you will need

Rosemary

Pepper

Salt

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Bowl

Let stand at room temperature 45 minutes before roasting.

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.

Ingredients you will need

Mushrooms

Water

Equipment you will use

Measuring Cup

Sieve

Melt 2 tablespoons butter with remaining 2 tablespoons oil in large skillet over medium-high heat.

Ingredients you will need

Butter

Cooking Oil

Equipment you will use

Frying Pan

Add fresh mushrooms; sauté until browned, about 6 minutes.

Ingredients you will need

Fresh Mushrooms

Add porcini and garlic; stir 1 minute.

Ingredients you will need

Garlic

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 Porcini soaking liquid, mushroom mixture, and flour-butter mixture can be made 1 day ahead. Cover separately; chill.

Ingredients you will need

Mushrooms

Rosemary

Butter

All Purpose Flour

Equipment you will use

Bowl

Place rack in bottom third of oven and preheat to 350°F. Cook roast until instant-read thermometer inserted straight down into top center of roast registers 125°F to 130°F for medium-rare, about 2 hours 30 minutes.

Equipment you will use

Kitchen Thermometer

Oven

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.

Equipment you will use

Aluminum Foil

Frying Pan

Set roasting pan atop 2 burners over medium-high heat.

Equipment you will use

Roasting Pan

Add reserved 1 cup porcini soaking liquid, broth, and wine; bring to boil, scraping up any browned bits.

Ingredients you will need

Broth

Wine

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.

Ingredients you will need

Salt And Pepper