Porcini-Crusted Rib Roast with Wild Mushroom & Shallot Ragout

Published on August 11, 2015 | By
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 6 servings

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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Ingredients

  • Porcini-Crusted Rib Roast
  • 2 oz. (about 1/3 cup) dried porcini mushrooms
  • 6 garlic cloves, peeled
  • 1½ tsp. chopped fresh thyme (from about 2-3 sprigs)
  • 1 tsp. kosher salt
  • ½ tsp. black pepper
  • 2 tbsp. olive oil
  • 1 [4-lb.] rib roast (with 2 bones), fat trimmed
  • 1 tbsp. flour
  • 1½ cup low-sodium beef stock
  • 1½ cup dry red wine (like Cabernet or Merlot)

  • Wild Mushroom & Shallot Ragout
  • 1 cup boiling water
  • 1½ oz. (about ¼ cup) dried porcini or other dried wild mushrooms
  • 2 tbsp. olive oil
  • 2½ cups sliced shallots (about 7)
  • 12 oz. assorted sliced wild mushrooms (oyster, chanterelle, shitake, just to name a few…)
  • 3 garlic cloves, peeled and minced
  • 1½ tsp. chopped fresh thyme (from about 2-3 sprigs)
  • ½ tsp. kosher salt
  • Freshly ground black pepper

Instructions

  1. Place mushrooms, garlic, spices and oil in the bowl of a food processor fitted with an “S” blade.  Process until all ingredients are ground up, and consistency resembles a paste.  Rub mixture all over the roast, spreading as even a coating as possible.  Cover with plastic wrap and refrigerate for at least an hour.  Meanwhile, prepare Wild Mushroom & Shallot Ragout (directions below).
  2. Preheat oven to 450 degrees.  Place roast fat-side up on a rack placed in a large roasting pan. Roast for 15-20 minutes, until exterior of roast is browned.  Reduce temperature to 350 degrees and continue to roast until a thermometer inserted straight down into the top center reaches 135 degrees (for medium-rare), about 1½ hours.
  3. Transfer roast to platter; cover loosely with foil and let rest 15 to 20 minutes. Skim any fat off the top of pan juices and transfer 1 tablespoon of fat to a small bowl.   Mix 1 tablespoon flour into the reserved fat until a smooth paste forms.  Set aside.  Reserve any juices in roasting pan.
  4. Set roasting pan with reserved juices atop 2 burners over medium-high heat. Add reserved porcini soaking liquid, broth, and wine; bring to boil, scraping up any browned bits.  Continue to boil until reduced by approximately half (about 8 minutes). 
  5. Add Mushroom and Shallot Ragout and stir to blend. Bring mixture back to a boil.  Add the fat-flour mixture, whisking constantly until incorporated.  Continue to cook on medium-high heat until sauce thickens, about 5-7 minutes. Season sauce to taste with salt and pepper.
  6. To serve, transfer to a serving platter and present whole roast for a stunning presentation, carving tableside.  Alternatively, roast can be sliced and arranged on the serving platter.  Garnish platter with fresh thyme sprigs.  Serve with Mushroom & Shallot sauce on the side.
  7. Wild Mushroom & Shallot Ragout
    This mushroom sauce can be served by itself as a flavorful side dish or used as a wonderful gravy base for the rib roast’s accompanying sauce.  Ragout can be made up to a day in advance.
    1. Combine 1 cup boiling water in a small bowl with the dried mushrooms.  Set aside, and allow mushrooms to soak for about 30 minutes.
    2. Strain mushrooms, reserving and setting mushroom water aside (for later use in roast recipe).
    3. Coarsely chop mushrooms and set aside.
    4. Heat olive oil in large, deep skillet over medium-high heat.
    5. Add shallots, and sauté until shallots are translucent and just beginning to brown, about 5-7 minutes.  Add garlic, and continue to cook for another minute, stirring to blend.  Add wild mushrooms, reserved soaked mushrooms, chopped thyme and salt.  Stir to blend, and sauté until mushrooms are wilted and mixture is reduced, about 8-10 minutes.
    6. Season to taste with plenty of freshly ground black pepper and more salt, if necessary.
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