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Standing Rib Roast with Porcini and Bacon Sauce

Recipe Date:
November 1, 2014
Serving Size:
Cook Time:
Imperial (US)
  • 8 1/2 lbs Beef Rib Roast
  • 6 large garlic cloves
  • 1 tbsp finely chopped Rosemary leaves
  • 3 tbsps fresh Thyme leaves
  • 2 1/2 tbsps Olive Oil
  • 2 tbsps Kosher salt
  • 1 tbsp coarsely ground black pepper
  • 2 ozs dried Porcini mushrooms
  • 2 cups boiling water
  • 1/4 lb sliced bacon, chopped
  • 8 Ggarlic cloves, sliced
  • 2 shallots, thinly sliced
  • 1 lb button mushrooms, sliced
  • 3 cups dry red wine
  • 4 cups chicken broth
  • 1 cup beef broth
  • 1 large rosemary sprig
  • 1/4 cup chilled butter, diced
  • Reserved roasting pan with juices

Rib Roast Recipe

With processor running, drop garlic through feed tube and chop finely. Scrape down bowl. Add thyme, rosemary, oil, salt, and pepper; blend to paste. Pat roast dry with paper towels. Place roast, bone side down, in roasting pan. Cut several shallow slits in fat. Press herb paste into slits and rub remaining paste all over the roast. (Can be prepared 1 day ahead. Cover with plastic wrap and chill. Uncover and let stand at room temperature 2 hours before roasting.)

Position rack in bottom third of oven and preheat to 450°F. Roast beef 20 minutes. Reduce oven temperature to 350°F. Roast until thermometer inserted into beef from center of top registers 125°F to 130°F for medium-rare, about 1 hour 50 minutes. Once roast is done transfer to platter to rest for at least 20 mintues prior to serving reserve roasting pan with juices for Porcini and Bacon Sauce - recipe below.

Porcini & Bacon Sauce Recipe

Place porcini mushrooms in small bowl; add 2 cups boiling water. Let soak until mushrooms soften, at least 30 minutes and up to 2 hours. Strain, reserving mushrooms and liquid separately.

Sauté bacon in large saucepan over medium heat until golden. Add garlic and shallots; sauté 3 minutes. Add fresh mushrooms; sauté 8 minutes. Transfer half of mushrooms to bowl; reserve.

Add drained porcini and wine to pan. Boil 15 minutes. Mix in all broth. Add porcini liquid, leaving sediment behind. Return mixture to boil, reduce heat, and simmer until mixture is reduced to 5 cups, about 1 hour 30 minutes. Skim fat from top; add rosemary. Simmer 3 minutes; discard rosemary. (Can be made 2 days ahead. Cover mushroom-wine mixture and reserved mushrooms separately; chill.)

Place reserved roasting pan over 2 burners. Add mushroom-wine mixture and bring to boil, scraping up browned bits. Strain back into same saucepan, pressing out all liquid. Simmer over medium heat until reduced to 2 cups, about 5 minutes. Mix in reserved mushrooms from bowl. Whisk in butter. Season with salt and pepper.