Rosemary-Pepper Beef Rib Roast with Porcini Jus

Ingredients

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• 1/4 cup coarsely chopped fresh rosemary
• 3 tablespoons coarsely ground black pepper, plus more for seasoning
• 3 tablespoons vegetable oil
• 1 six-rib standing beef rib roast, 14 to 15 pounds, with a 1/2-inch fat cap left on the meat
• Salt
• 3 tablespoons unsalted butter
• 1 medium shallot, very finely chopped
• 2 large garlic cloves, thinly sliced
• 1/4 cup dry red wine
• 4 cups beef stock or broth
• 1/4 cup sherry vinegar
• 4 thyme sprigs
• 1 ounce dried porcini mushrooms, ground to a powder in a spice grinder or blender (about 1 cup before grinding)

Instructions

1. In a small bowl, combine the rosemary, 3 tablespoons black pepper, and vegetable oil. Rub the mixture all over the roast. Cover and refrigerate overnight.
2. Place a large roasting pan in the middle of the oven and preheat the oven to 375°F. Let the rib roast stand at room temperature for 30 minutes.
3. Season the roast with salt and place it in the hot roasting pan, fat-side down. Roast for 30 minutes.
4. Turn the roast over, reduce the oven temperature to 350°F, and cook for about 3 hours, rotating the pan two or three times. For medium-rare, an instant-read thermometer inserted into the thickest part should register 130°F.
5. Transfer the roast to a carving board and let it rest for at least 20 minutes.
6. Meanwhile, melt the butter in a saucepan. Add the shallot and garlic and cook over moderate heat until lightly browned, about 5 minutes.
7. 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 about 2 1/2 cups, approximately 20 minutes.
8. 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.
9. Carve the roast and serve with the porcini jus.