Porcini-Rubbed Beef Rib Roast
A luxurious bone-in rib roast rubbed with a savory mixture of ground porcini mushrooms, herbs, and spices. This impressive main dish is slow-roasted to perfection and finished with a high-heat sear for a crispy exterior.
Ingredients
- •⅓ cup dried porcini mushrooms (about 1/2 ounce)
- •2 tablespoons kosher salt
- •1 tablespoon whole black peppercorns
- •1 teaspoon marjoram or oregano leaves
- •1 whole bone-in rib roast
- •to taste flaky sea salt and Horseradish-Yogurt Sauce
Cooking Instructions
- 1.
Pulse mushrooms, kosher salt, peppercorns, and marjoram in a spice mill or mini food processor until coarsely ground. Pat meat dry, then rub mushroom mixture all over. Transfer to a wire rack set inside a rimmed baking sheet. Let sit at room temperature 1 hour (for even more flavor, chill, uncovered, overnight, then let sit at room temperature 1 hour before roasting).
60 min
- 2.
Preheat oven to 225°F. Roast meat until an instant-read thermometer inserted into the center registers 120°F (for medium-rare), about 4 hours. Tent with foil and let sit at room temperature at least 30 minutes and up to 1 hour.
240 min
- 3.
Increase oven temperature to 500°F. Remove foil and roast meat until browned and crisp, 5-10 minutes. Immediately transfer to a cutting board. Cut off ribs in 1 piece, then slice into individual ribs. Carve roast into 1/2" slices and arrange on a serving platter along with ribs. Season with sea salt and serve with Horseradish-Yogurt Sauce, if desired.
10 min
- 4.
Rub can be made 1 day ahead; store in an airtight container at room temperature.
