Rosemary-and-Pepper Standing Rib Roast with Two-Mushroom Pan Sauce

Rosemary-and-Pepper Standing Rib Roast with Two-Mushroom Pan Sauce
Photo by Wyatt Counts

Ingredients

  • 1 well-trimmed 8- to 9-pound rib roast
  • 1 tablespoon coarse kosher salt
  • 2 teaspoons freshly ground black pepper
  • 10 tablespoons olive oil
  • 2 tablespoons all purpose flour
  • 4 garlic cloves
  • 1 ½ ounces dried porcini mushrooms
  • + 7 more ingredients
    • ¾ cup dry red wine
    • 1 ½ cups low-salt beef broth
    • 4 tablespoons butter
    • 2 cups water
    • 10 ounces fresh button mushrooms
    • 2 bunches fresh rosemary
    • 6 ½ teaspoons dried rosemary

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 cup...

View full recipe at Epicurious

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