Rosemary-Pepper Beef Rib Roast with Porcini Jus
Step 1
First in a bowl mix the rosemary with the 3 tablespoons of black pepper and the vegetable oil and rub all over the roast. Cover and refrigerate overnight.
Step 2
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.
Step 3
Combine 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 finished when an instant-read thermometer inserted in the thickest part of the meat registers 130° for medium-rare. Alteration the roast to a carving board to rest for at least 20 minutes.
Step 4
And last add the shallot and garlic and cook over temperate heat until lightly browned. Add also the wine, 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.