Rosemary Pepper Beef Rib Roast With Porcini Jus Recipes

Steps:

• Place beef on rack in shallow roasting pan. In small bowl, mix garlic, salt, pepper, rosemary and oil; rub mixture over roast. Let stand at room temperature 30 minutes.
• Heat oven to 450°F. Insert ovenproof meat thermometer so tip is in thickest part of beef and does not touch bone. Place pan on lower oven rack. Roast uncovered 45 minutes. Reduce oven temperature to 350°F. Roast 45 to 50 minutes longer or until of desired doneness (140°F for medium-rare, 155°F for medium). Cover loosely with foil; let stand 15 minutes.
• In small bowl, mix sour cream, lemon juice and horseradish. Carve beef; serve with horseradish sauce.

Steps:

• Combine the rosemary, 3 tablespoons black pepper and the vegetable oil; rub all over the roast, cover and refrigerate overnight.
• 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.
• Season the roast with salt and put in the hot roasting pan, fat side down, to sear; roast for 30 minutes.
• 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.
• Transfer to a carving board and let rest at least 20 minutes before carving.
• 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.
• Add stock, vinegar, and thyme; bring to a boil, reduce heat, and simmer until reduced to about 2 1/2 cups, about 20 minutes.
• Strain the sauce, then return it to the saucepan; swhisk in the porcini powder and simmer for 1 minutes.
• Cover, remove from the heat and let stand for 5 minutes; season with salt and pepper.
• Carve the roast and serve with the porcini mushroom jus.

Steps:

• Preheat the oven to 500 degrees F.
• Cut the rib eye in half (roast halves separately for more controlled/even cooking).
• Heat some oil in a large skillet over high heat. Sear both rib eye halves until a nice dark golden color, 2 to 3 minutes per side.
• Place the peppercorns into a bag and crush with a rolling pin. Shred the leaves from the thyme and rosemary sprigs. Mix the salt with the crushed peppercorns, rosemary leaves, thyme leaves and garlic. Pour olive oil over the rib eye and pour on the rub mix. Pat slightly to get it to stick to the meat. Roast for 20 minutes, then reduce the heat to 275 degrees F and roast until a meat thermometer registers 125 for rare/medium-rare, about 20 more minutes (the roast will continue to cook slightly after removing from the oven). Remove from the oven and let rest for 15 to 20 minutes before slicing.

Steps:

• Heat oven to 220C/200C fan/gas 7. Mix the rock salt, peppercorns, garlic, rosemary, parsley and olive oil. Rub this mixture all over the beef rib then place in a roasting tin. Put in the oven and cook for 30 mins, then turn the oven down to 160C/140C fan/gas 3 and cook for a further 1 hr 20 mins. Remove from the oven, transfer the beef to a board, cover with tin foil and rest for 30 mins before carving.
• While the beef rests, make the gravy. Pour off all but 2 tbsp of fat from the roasting tin and reserve any juices. Fry the onions in the roasting tin over a medium heat for about 10 mins, then add the wine, stock and reserved juices. Keep cooking for a further 10 mins to reduce to a thick sauce, season well and serve alongside the roast beef.

Steps:

• 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).
• 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.
• 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.
• Do Ahead
• Rub can be made 1 day ahead; store in an airtight container at room temperature.

Steps:

• In a small bowl, combine the rosemary with the 3 tablespoons of black pepper and the vegetable oil and rub all over the roast. Cover and refrigerate overnight. Put a large roasting pan in the middle of the oven and preheat to 375°. Let the rib roast stand at room temperature for 30 minutes. Season the roast with salt and put it in the hot roasting pan, fat side down. Roast for 30 minutes. Turn the roast over and cook at 350° for about 3 hours, rotating the pan 2 or 3 times. The roast is done when an instant-read thermometer inserted in the thickest part of the meat registers 130° for medium-rare. Transfer the roast to a carving board to rest for at least 20 minutes. Meanwhile, in a saucepan, melt the butter. Add the shallot and garlic and cook over moderate heat until lightly browned, 5 minutes. Add the wine and boil for 2 minutes. Add the stock, vinegar and thyme and bring to a boil. Simmer over moderate heat until reduced to 2 1/2 cups, about 20 minutes. Strain the sauce and return it to the saucepan. Whisk in the porcini powder and simmer for 1 minute. Cover, remove from the heat and let stand for 5 minutes. Season with salt and pepper. Carve the roast and serve with the porcini jus. MAKE AHEAD The porcini jus can be refrigerated overnight. Reheat gently.