Rosemary and Pepper Beef Rib Roast With Porcini Jus

• fresh rosemary↗1⁄4 cup
• fresh ground black pepper↗3 tablespoons
• vegetable oil↗3 tablespoons
• standing rib roast (6 ribs)↗14 lbs
• kosher salt↗
• unsalted butter↗3 tablespoons
• shallot↗1

  minced

• garlic cloves↗2

  sliced thin

• dry red wine↗1⁄4 cup
• beef stock or beef broth↗1 quart
• sherry wine vinegar↗1⁄4 cup
• fresh thyme sprigs↗4
• dried porcini mushrooms, ground to a powder (1 cup)↗1 ounce

Step-by-step instructions

1. 1

   Combine the rosemary, 3 tablespoons black pepper and the vegetable oil; rub all over the roast, cover and refrigerate overnight.

2. 2

   Place a large roasting pan in the center of the oven and preheat to 375 degrees F; let the roast stand at room temperature for 30 minutes.

3. 3

   Season the roast with salt and put in the hot roasting pan, fat side down, to sear; roast for 30 minutes.

4. 4

   Turn the roast over, reduce heat to 350, and roast, turning the pan several times in the oven, until a meat thermometer registers 125 degrees F, about 3 hours.

5. 5

   Transfer to a carving board and let rest at least 20 minutes before carving.

6. 6

   Meanwhile, in a saucepan, melt the butter over medium heat, add the shallots and garlic and cook until lightly browned, about 5 minutes; add wine and boil 2 minutes.

7. 7

   Add stock, vinegar, and thyme; bring to a boil, reduce heat, and simmer until reduced to about 2 1/2 cups, about 20 minutes.

8. 8

   Strain the sauce, then return it to the saucepan; swhisk in the porcini powder and simmer for 1 minutes.

9. 9

   Cover, remove from the heat and let stand for 5 minutes; season with salt and pepper.

10. 10

    Carve the roast and serve with the porcini mushroom jus.