Rosemary-and-Pepper Standing Rib Roast with Two-Mushroom Pan Sauce Recipe

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Rosemary-and-Pepper Standing Rib Roast with Two-Mushroom Pan Sauce
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Ingredients
14
Count
Nutrition
2297
Calories
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Ingredients:

Directions:

  1. Place rib roast, fat side up, in heavy roasting pan. Mix 4 teaspoons crushed rosemary, salt, and pepper in small bowl. Stir in 1/2 cup oil. Rub mixture all over roast. DO AHEAD Can be made 1 day ahead. Cover and chill. Let stand at room temperature 45 minutes before roasting.
  2. Combine 2 cups boiling water and porcini; let soak until mushrooms soften, about 20 minutes. Strain soaking liquid through fine strainer set over measuring cup; reserve porcini. If needed, add enough water to soaking liquid to measure 1 cup. Coarsely chop porcini.
  3. Melt 2 tablespoons butter with remaining 2 tablespoons oil in large skillet over medium-high heat. Add fresh mushrooms; sauté until browned, about 6 minutes. Add porcini and garlic; stir 1 minute. Remove from heat. Combine flour, remaining 2 tablespoons butter, and remaining 2 1/2 teaspoons crushed rosemary in small bowl; mash with fork to smooth paste. DO AHEAD Porcini soaking liquid, mushroom mixture, and flour-butter mixture can be made 1 day ahead. Cover separately; chill.
  4. Place rack in bottom third of oven and preheat to 350°F. Cook roast until instant-read thermometer inserted straight down into top center of roast registers 125°F to 130°F for medium-rare, about 2 hours 30 minutes.
  5. Transfer roast to platter; cover loosely with foil and let rest 35 to 40 minutes. Skim any fat from top of pan juices (there will be a small amount of pan drippings); reserve juices in pan.
  6. Set roasting pan atop 2 burners over medium-high heat. Add reserved 1 cup porcini soaking liquid, broth, and wine; bring to boil, scraping up any browned bits. Add mushroom mixture, then butter-flour mixture; whisk constantly over medium-high heat until sauce thickens, about 2 minutes. Season sauce to taste with salt and pepper.
  7. Garnish roast on platter with fresh rosemary sprigs. Slice roast and serve, passing mushroom sauce separately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2296.91 Kcal (9617 kJ)
Calories from fat 1850.06 Kcal
% Daily Value*
Total Fat 205.56g 316%
Cholesterol 509.22mg 170%
Sodium 967.25mg 40%
Potassium 1271.68mg 27%
Total Carbs 23.01g 8%
Sugars 1.23g 5%
Dietary Fiber 2.54g 10%
Protein 89.81g 180%
Vitamin C 1.8mg 3%
Vitamin A 0.6mg 19%
Iron 11mg 61%
Calcium 86.5mg 9%
Amount Per 100 g
Calories 308.89 Kcal (1293 kJ)
Calories from fat 248.8 Kcal
% Daily Value*
Total Fat 27.64g 316%
Cholesterol 68.48mg 170%
Sodium 130.08mg 40%
Potassium 171.02mg 27%
Total Carbs 3.09g 8%
Sugars 0.17g 5%
Dietary Fiber 0.34g 10%
Protein 12.08g 180%
Vitamin C 0.2mg 3%
Vitamin A 0.1mg 19%
Iron 1.5mg 61%
Calcium 11.6mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 62.6
    Points
  • 63
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

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