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)

• 35ml crushed dried rosemary, divided

• 1 tablespoon coarse kosher salt

• 2 teaspoons freshly ground black pepper

• 120ml plus 2 tablespoons olive oil

• 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 garlic cloves, minced

• 2 tablespoons plain flour

• 350ml low-salt beef broth

• 180ml dry red wine

• 2 bunches fresh rosemary (for garnish)

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

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.