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 minutesPT20M
Cook Time: 4 hours 10 minutesPT4H10M
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.
Ingredients
For the Roast:
1 bone-in Aspen Ridge rib roast (about 10 lbs)
2 Tbsp kosher salt
1/3 cup dried porcini mushrooms, finley chopped
2 Tsp dried thyme
1 Tbsp cracked black pepper
Olive oil
For the Sauce:
1/3 cup dried porcini mushrooms
3/4 cup boilng water
1 Tbsp olive oil
2 garlic cloves, sliced
1 medium shallot, finely chopped
1 cup dry red wine
2 sprigs fresh rosemary
3 Tbsp unsalted butter
Preparation
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Combine salt, 1/3 cup porcini mushrooms, thyme, and pepper in a small bowl.
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Rub beef with olive oil. Coat roast in porcini mixture.
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Refrigerate 1 hour.
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Preheat oven to 225F.
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Place 1/3 cup of porcini mushrooms in a small bowl. Add boiling water. Soak mushrooms.
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Heat 1 Tbsp of olive oil in a skillet over medium-high heat. Brown roast on all sides, about 2 minutes per side.
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Transfer roast to a rack in a roasting pan. Roast in oven until an instant-read thermometer registers 130F for medium-rare, about 4 hours.
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Remove roast, tent with foil.
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Increase oven temp to 500F.
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Strain mushrooms, reserving the liquid and the mushrooms. Set both aside in separate bowls.
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In a saucepan heat olive oil over medium heat. Add garlic and shallot and saute 3 minutes.
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Add drained mushrooms and wine to the pan. Boil 15 minutes. Add mushroom liquid and rosemary and bring to a boil.
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Reduce mixture to a simmer and simmer until mixture is reduced by half.
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Strain mixture into a small saucepan. Heat over medium heat. Whisk in butter 1 Tbsp at a time. Keep warm until serving.
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Remove foil and roast meat until browned and crisp, 5-10 minutes.
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Transfer roast to a cutting board, tent with foil, and let rest for 15 minutes.
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Remove foil and cut off ribs in 1 piece, then slice into individual ribs. Carve roast into ½ inch slices. Arrange on serving platter. Top with sauce and serve.