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

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

• 1 well-trimmed 8- to 4.1kg rib roast (with 4 bones)

• 6 1/2 teaspoons crushed dried rosemary, divided

• 1 cucharada de sal kosher gruesa

• 2 cucharaditas de pimienta negra recién molida

• 120 ml más 2 cucharadas de aceite de oliva

• 475ml boiling water

• 45g dried porcini mushrooms

• 60ml (1/2 stick) butter, room temperature, divided

• 275g fresh button mushrooms, cut into 1/4-inch-thick slices

• 4 dientes de ajo, picados

• 2 cucharadas de harina común

• 350ml low-salt beef broth

• 180ml dry red wine

• 2 bunches fresh rosemary (for garnish)

Place rib roast, fat side up, in heavy roasting pan. Mix 4 teaspoons crushed rosemary, salt, and pepper in small bowl. Stir in 120ml 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 475ml 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 240ml . 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 177°C. Cook roast until instant-read thermometer inserted straight down into top centre of roast registers 52°C to 54°C 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 240ml 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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.