Porcini-rubbed Rib Roast

Every year for Christmas I make a rib roast with this marinade. But this year I decided to switch it up and made a porcini-rubbed rib roast. This was my first time making a porcini rub and the flavors are just outstanding– this recipe is a keeper! I typically make the roast with bone-in rib roast, but this time I removed the bones which helped to cook the roast faster. The key to getting an evenly cooked interior without overcooking the exterior is roasting the rib roast on a low temperature and searing the outside. Serve this with a side of the perfect mashed potatoes and roasted brussels sprouts, and you’ve got a classic holiday dinner!

Next time, I’m making this with dried shiitake!

To make the porcini rub, grind 3/4 an ounce of dried porcini in a spice grinder or coffee grinder. Finely mince 5 cloves of garlic and a tablespoon of fresh rosemary. Combine all the rub ingredients together with the salt and pepper. Add about 3 to 4 tablespoons of olive oil until you have a paste the texture of moist sand. Tie up your roast with butcher’s twine and rub all over the roast and cover with plastic wrap. Allow the roast to marinate for about two hours at room temperature.

Preheat the oven to 250 degrees and roast on a rack until the internal temperature hits 120 degrees for medium rare. Don’t try to do this by timing it, but use a meat thermometer (mine took about 3 hours). The end slices will be a little more well than the internal ones. Remove the roast and allow it to sit at room temperature uncovered for 30 minutes. Raise the temperature to 450 degrees and place the roast back in the oven to sear the outside.

Allow the roast to rest for 10 or 15 minutes, remove twine and carve.

Serve with the some freshly ground horseradish mixed into creme fraiche as a condiment.

PORCINI RUBBED RIB ROAST

Ingredients:

• 1 5-7 pound boneless rib roast
• 3/4 ounce dried porcini
• 5 garlic cloves
• 1 tablespoon of fresh rosemary leaves
• 3-4 tablespoons of olive oil
• 2 tablespoons of kosher or sea salt
• 1 tablespoon of freshly ground black pepper

Directions:

• To make the porcini rub, grind 3/4 an ounce of dried porcini in a spice grinder or coffee grinder. Finely mince 5 cloves of garlic and a tablespoon of fresh rosemary. Combine all the rub ingredients together with the salt and ground black pepper.
• Add about 3 to 4 tablespoons of olive oil until you have a paste the texture of moist sand.
• Tie up your roast with butcher’s twine and rub all over the roast and cover with plastic wrap. Allow the roast to marinate for about two hours at room temperature.
• Preheat the oven to 250 degrees and roast on a rack until the internal temperature hits 120 degrees for medium rare.
• Remove the roast and allow it to sit at room temperature uncovered for 30 minutes.
• Raise the temperature to 450 degrees and when the oven is at 450, place the roast back in the oven to sear the outside.
• Remove and allow the roast to rest for 10 or 15 minutes, remove twine and carve.
• Serve with the some freshly ground horseradish mixed into creme fraiche as a condiment.

(images by HonestlyYUM)