PORCINI-RUBBED RIB-EYE
Provided by Anne Burrell
Categories main-dish
Time 1h5m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- Combine the salt, porcini powder, brown sugar, garlic powder and cayenne in a bowl. Use your fingers to make sure the ingredients are evenly distributed. Rub the steaks generously with the rub. Let sit for a few minutes.
- Heat a saute pan or cast-iron skillet over high heat until very hot.
- Lightly oil the steaks. Working in batches, place one of the steaks in the skillet and get a good sear on both sides, 6 to 7 minutes per side. Add the garlic, 2 sprigs thyme and 2 tablespoons butter to the pan and use a spoon to baste the steak with the butter. Remove the steak to a wire rack set over a baking sheet. Repeat with the remaining steak, thyme and butter.
- Add the garlic to the rack with the steaks and roast until the steaks reach the desired doneness, 10 to 15 minutes for medium rare. Let rest in a warm spot for 7 to 8 minutes. Slice on the bias and serve with the roasted garlic.
ROSEMARY AND PEPPER BEEF RIB ROAST WITH PORCINI JUS
Plan ahead, this recipe calls for marinating the rib roast overnight. A spice grinder or blender can be used to grind up the mushrooms.
Provided by threeovens
Categories Roast Beef
Time 4h30m
Yield 12-14 serving(s)
Number Of Ingredients 13
Steps:
- Combine the rosemary, 3 tablespoons black pepper and the vegetable oil; rub all over the roast, cover and refrigerate overnight.
- 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.
- Season the roast with salt and put in the hot roasting pan, fat side down, to sear; roast for 30 minutes.
- 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.
- Transfer to a carving board and let rest at least 20 minutes before carving.
- 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.
- Add stock, vinegar, and thyme; bring to a boil, reduce heat, and simmer until reduced to about 2 1/2 cups, about 20 minutes.
- Strain the sauce, then return it to the saucepan; swhisk in the porcini powder and simmer for 1 minutes.
- Cover, remove from the heat and let stand for 5 minutes; season with salt and pepper.
- Carve the roast and serve with the porcini mushroom jus.
Nutrition Facts : Calories 79.3, Fat 6.6, SaturatedFat 2.4, Cholesterol 7.6, Sodium 299.3, Carbohydrate 3.6, Fiber 0.8, Sugar 0.1, Protein 1.4
RIB-EYE STEAKS WITH PORCINI RUB
Steps:
- For the steaks: Process the mushrooms in a spice grinder until they form a powder; place it in a jar. Process the salt and peppercorns in the same grinder and add it to the mushroom powder. Process the sugar in the grinder and add it to the mushroom mix. Process the garlic and red pepper flakes in the grinder, add it to the mix and shake it all up.
- Place the mixture on a sheet pan and coat all sides of the steaks with the rub.
- Lightly coat a grill pan with olive oil and heat it over medium-high heat. Place the steaks on the hot pan and cook for 7 minutes on each side. Allow the steaks to rest on a platter while you make the salad.
- For the salad: Put the arugula in a bowl and toss with the lemon juice. Slice the steaks crosswise.
- Place the salad on a platter and arrange the sliced steak on top. Sprinkle Oven-Dried Cherry Tomatoes over the steak and drizzle with balsamic vinegar before serving.
- Preheat the oven to 300 degrees F.
- Place the tomatoes in a bowl and drizzle with olive oil. Sprinkle with salt, black pepper and pepper flakes, if using. Toss well and place on a sheet pan in a single layer. Place the sheet pan in the oven and roast for 3 hours, tossing occasionally.
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PORCINI-RUBBED ROAST BEEF RECIPE | JEFF MAURO - FOOD NETWORK
From foodnetwork.com
- In a food processor, add the porcini mushrooms, peppercorns, red pepper, granulated garlic, Italian seasoning and sugar and process until uniform and slightly fine. Add the salt and pulse twice until incorporated.
- Heat a large skillet over medium-high heat. Add the oil and sear each side of the roast until browned, about 3 minutes a side. Transfer the roast to the prepared baking sheet and roast until an instant-read thermometer inserted in the center registers 115 to 125 degrees F (depending on desired doneness), 1 hour 15 minutes to 1 hour 45 minutes. Shut off the oven and leave the roast in there until it registers 130 to 140 degrees F, another 30 to 45 minutes. Let rest for 15 minutes.
ROSEMARY-PEPPER BEEF RIB ROAST WITH PORCINI JUS RECIPE
From foodandwine.com
- 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°. 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° 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° 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.
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