Rosemary And Pepper Beef Rib Roast With Porcini Jus - cooking recipe

Ingredients

1/4 cup fresh rosemary, coarsely chopped
3 tablespoons fresh ground black pepper
3 tablespoons vegetable oil
14 lbs standing rib roast (6 ribs)
kosher salt
3 tablespoons unsalted butter
1 shallot, minced
2 garlic cloves, sliced thin
1/4 cup dry red wine
1 quart beef stock or 1 quart beef broth
1/4 cup sherry wine vinegar
4 fresh thyme sprigs
1 ounce dried porcini mushrooms, ground to a powder (1 cup)

Preparation

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.