Rib Roast

Black Pepper and Porcini Natural Beef Rib Roast with Porcini Wine Sauce

Rib Roast

Black Pepper and Porcini Natural Beef Rib Roast with Porcini Wine Sauce

Prep Time: 20 minutes
Cook Time: 4 hours 10 minutes
Servings: 8-10

Looking for a holiday centerpiece? This show-stopping rib roast is crusted in an umami-rich mushroom rub and finished with a reduction made with red wine, porcinis, garlic, and rosemary.


For the Roast:

1 bone-in Aspen Ridge® rib roast (about 10 pounds)

2 tablespoons kosher salt

1/3 cup dried porcini mushrooms, finely chopped

2 teaspoons dried thyme

1 tablespoon cracked black pepper

Olive oil

For the Sauce:

1/3 cup dried porcini mushrooms

3/4 cup boilng water

1 tablespoon olive oil

2 garlic cloves, sliced

1 medium shallot, finely chopped

1 cup dry red wine

2 sprigs fresh rosemary

3 tablespoons unsalted butter


  1. Combine salt, 1/3 cup porcini mushrooms, thyme, and pepper in a small bowl.
  2. Rub beef with olive oil. Coat roast in porcini mixture.
  3. Refrigerate 1 hour.
  4. Preheat oven to 225 F.
  5. Place 1/3 cup of porcini mushrooms in a small bowl. Add boiling water. Soak mushrooms.
  6. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Brown roast on all sides, about 2 minutes per side.
  7. Transfer roast to a rack in a roasting pan. Roast in oven until an instant-read thermometer registers 130 F for medium-rare, about 4 hours.
  8. Remove roast, tent with foil.
  9. Increase oven temp to 500 F.
  10. Strain mushrooms, reserving the liquid and the mushrooms. Set both aside in separate bowls.
  11. In a saucepan heat olive oil over medium heat. Add garlic and shallot and sauté 3 minutes.
  12. Add drained mushrooms and wine to the pan. Boil 15 minutes. Add mushroom liquid and rosemary and bring to a boil.
  13. Reduce mixture to a simmer and simmer until mixture is reduced by half.
  14. Strain mixture into a small saucepan. Heat over medium heat. Whisk in butter 1 tablespoon at a time. Keep warm until serving.
  15. Remove foil and roast meat until browned and crisp, 5-10 minutes.
  16. Transfer roast to a cutting board, tent with foil, and let rest for 15 minutes.
  17. Remove foil and cut off ribs in 1 piece, then slice into individual ribs. Carve roast into 1/2-inch slices. Arrange on serving platter. Top with sauce and serve.