Rosemary And Pepper Standing Rib Roast With Two Mushroom Pan Sauce Recipes

ROSEMARY-SALTED STANDING RIB ROAST

Steps:

• Remove the beef from the refrigerator about 30 minutes before roasting. Set a roasting pan on the lowest oven rack; preheat the oven to 425 degrees F. Using a paring knife, make deep slits all over the roast and between each of the ribs; insert a garlic sliver into each slit and poke it just beneath the surface. Grind 2 tablespoons salt, the peppercorns, rosemary and bay leaves in a spice grinder (or crush and finely chop with a knife). Combine with the olive oil and rub all over the roast.
• Carefully place the roast in the hot roasting pan fat-side up (bones on the bottom). Roast until an instant-read thermometer inserted into the thickest part registers 120 degrees F for medium rare, 1 hour 50 minutes to 2 hours. Transfer the roast to a platter or cutting board, tent loosely with foil and let rest 30 minutes before carving.

ROSEMARY-AND-PEPPER STANDING RIB ROAST WITH TWO-MUSHROOM PAN SAUCE

Steps:

• Place rib roast, fat side up, in heavy 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. 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.
• Melt 2 tablespoons butter with remaining 2 tablespoons oil in large skillet over medium-high heat. Add fresh mushrooms; sauté until browned, about 6 minutes. Add porcini and garlic; stir 1 minute. 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.
• 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.
• 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.
• Set roasting pan atop 2 burners over medium-high heat. Add reserved 1 cup porcini soaking liquid, broth, and wine; bring to boil, scraping up any browned bits. 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.
• Garnish roast on platter with fresh rosemary sprigs. Slice roast and serve, passing mushroom sauce separately.

ROSEMARY AND PEPPER BEEF RIB ROAST WITH PORCINI JUS

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.

RIB ROAST WITH MUSHROOM CRUST

Steps:

• Try Chuck's mouthwatering mushroom-crusted rib roast, a perfect Sunday family dinner.
• Preheat the oven to 500 degrees F.
• For the rib roast: Sprinkle the roast with salt and pepper. Coat with the Dijon mustard. Set aside about 1 tablespoon of the ground mushroom powder for the sauce. Press the remaining powder on the meat to make a crust.
• In a heavy oven-proof pan, lay the roast, bone-side down, on a bed of rosemary, thyme, shallots and garlic. Drizzle with the olive oil. Add the veal stock to the pan. Put the pan in the oven and cook the beef for 15 minutes.
• Reduce the heat to 325 degrees F and cook for a total of 2 hours for medium-rare, or approximately 20 minutes per pound. Check the internal temperature of the roast in several places with an instant-read thermometer; it should register 125 degrees F for medium-rare. Remove the beef and place on a carving board. Cover with aluminum foil and let rest for 20 minutes. The internal temperature of the meat will continue to rise by about 10 degrees. Remove the vegetables and keep warm.
• For the sauce: Heat the oil on medium heat and saute the shallots for about 2 minutes. Add the mushrooms and cook until slightly brown, about 5 minutes. Strain the juices from the rib roast pan into the shallot-mushroom mixture, and then add the veal stock and let thicken for another 5 minutes. Whisk the butter into the sauce. Add the reserved 1 tablespoon mushroom powder. Season with salt and pepper.