Porcini Prime Rib Roast


Rachael Ray Every Day - - Recipe Index -

1/2 oz. dried porcini

mush­rooms 1 tbsp. whole black

pep­per­corns 2 tbsp. kosher salt 41/2 to 5 lb. bone­less rib roast 2 tbsp. grape­seed or olive oil 1 lb. crem­ini mush­rooms, sliced 2 tsp. chopped fresh thyme,

plus sprigs for gar­nish 1 cup red wine 2 cups low- sodium

beef stock 1/4 cup flour

In a spice mill, grind the porcini and pep­per­corns into a pow­der. Trans­fer to a small bowl. Mix in the salt. Rub half the porcini pow­der all over the roast. Place the roast, fat­side up, on a wire rack set in­side a large roast­ing pan. Let sit at room tem­per­a­ture for 1 hour so the rub will ab­sorb into the meat. Rub the re­main­ing porcini pow­der over the roast.

Pre­heat the oven to 450°. Cook the roast for 20 min­utes. Re­duce the oven tem­per­a­ture to 350.° Cook the roast un­til an in­stant-read ther­mome­ter in­serted into the cen­ter reg­is­ters 125° for medium-rare, about 1 hour and 15 min­utes. Trans­fer the roast to a cut­ting board. Let rest for 30 min­utes.

While the roast rests, in a large skil­let, heat the oil over medium-high. Add the crem­ini and chopped thyme. Cook, stir­ring of­ten, un­til browned, 5 to 8 min­utes. Add 1/4 cup wine. Cook, stir­ring of­ten and scrap­ing up any browned bits from the bot­tom of the skil­let. Sea­son with salt and pep­per. Re­move from heat.

Place the roast­ing pan over 2 stove­top burn­ers. Add the re­main­ing 3/4 cup wine. Bring to a boil over medi­umhigh heat, stir­ring of­ten and scrap­ing up any browned bits. Add the stock. Bring to a sim­mer. In a small bowl, whisk the flour and 1/2 cup wa­ter un­til smooth, then whisk into the sauce in the roast­ing pan. Cook, whisk­ing of­ten, un­til the gravy thick­ens, 5 to 8 min­utes. Stir in the mush­rooms.

Slice the roast. Serve with the mush­room gravy. Gar­nish with thyme sprigs.

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