Porcini-Crusted Rib Roast with Wild Mushroom & Shallot Ragout

Photography by Baila Gluck

 

A standing rib roast is a prime cut of meat from the rib section, bone-in.  Its well-marbled meat makes it ideal for dry roasting, leaving a delectable caramelized crust on the exterior, but juicy and moist on the inside. This cut is best served rare, so don’t be afraid when you see pink!

 

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