Ingredients
For roast
- 1 (4-rib) prime rib roast with ribs (sometimes called standing rib roast; 9 to 10 lb)
- 1/2 oz (2 tablespoons) dried porcini mushrooms, ground to a powder in a blender
- 1 tablespoon kosher salt
- 3/4 teaspoon black pepper
For sauce
- 2 small onions (1 left unpeeled and halved lengthwise, and 1 peeled and chopped)
- 3/4 stick (6 tablespoons) unsalted butter
- 2/3 cup chopped shallots (about 3 large)
- 1 carrot, finely chopped
- 1 celery rib, finely chopped
- 2 garlic cloves, smashed
- 1 tablespoon tomato paste
- 2 sprigs fresh flat-leaf parsley
- 1 sprig fresh thyme
- 1 Turkish or 1/2 California bay leaf
- 4 black peppercorns
- 1 (750-ml) bottle dry red wine such as a good-quality Côtes du Rhône
- 1/2 oz dried porcini mushrooms
- 2 cups boiling-hot water
- 2/3 cup veal demi-glace
- 1/2 teaspoon salt
Description
Big And Beefy, This Luscious Cut Of Meat Definitely Has A Celebratory Presence. Here It Partners With Porcini Mushrooms.
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