- /4 cup(s) coarsely chopped fresh rosemary
- 3 tablespoon(s) fresh coarsely ground black pepper, plus more for seasoning
- 3 tablespoon(s) vegetable oil
- 1 (14- to 15-pound) 6-rib standing beef rib roast, 1/2-inch fat cap left on the meat
- 3 tablespoon(s) unsalted butter
- 1 medium shallot, very finely chopped
- 2 large cloves garlic, thinly sliced
- 1/4 cup(s) dry red wine
- 1 quart(s) beef stock or broth
- 1/4 cup(s) sherry vinegar
- 4 sprig(s) thyme
- 1 cup(s) (1-ounce) dried porcini, ground to a powder in a spice grinder or blender
- In a small bowl, combine the rosemary with the 3 tablespoons of black pepper and the vegetable oil, and rub all over the roast. Cover and refrigerate overnight.
- Put a large roasting pan in the middle of the oven and preheat to 375 degrees F. Let the rib roast stand at room temperature for 30 minutes.
- Season the roast with salt and put it in the hot roasting pan, fat side down. Roast for 30 minutes. Turn the roast over and cook at 350 degrees F for about 3 hours, rotating the pan 2 or 3 times. The roast is done when an instant-read thermometer inserted in the thickest part of the meat registers 130 degrees F for medium-rare. Transfer the roast to a carving board to rest for at least 20 minutes.
- Meanwhile, in a saucepan, melt the butter. Add the shallot and garlic and cook over moderate heat until lightly browned, 5 minutes. Add the wine and boil for 2 minutes. Add the stock, vinegar, and thyme, and bring to a boil. Simmer over moderate heat until reduced to 2 1/2 cups, about 20 minutes. Strain the sauce and return it to the saucepan. Whisk in the porcini powder and simmer for 1 minute. Cover, remove from the heat, and let stand for 5 minutes. Season with salt and pepper. Carve the roast and serve with the porcini jus.
Enjoy! Eat Well My Friends!