Prime Rib Roast with Red-Wine Sauce
"Big and beefy, this luscious cut of meat definitely has a celebratory presence. Here it partners with porcini mushrooms, which are both rubbed on the roast and incorporated into the sauce. For the best flavor, look for well-marbled meat...."
INGREDIENTS
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1 (4-rib) prime rib roast with ribs (sometimes called standing rib roast; 9 to 10 lb)
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1/2 oz (2 tablespoons) dried porcini mushrooms, ground to a powder in a blender
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1 tablespoon kosher salt
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3/4 teaspoon black pepper
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2 small onions (1 left unpeeled and halved lengthwise, and 1 peeled and chopped)
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3/4 stick (6 tablespoons) unsalted butter
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2/3 cup chopped shallots (about 3 large)
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1 carrot, finely chopped
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1 celery rib, finely chopped
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2 garlic cloves, smashed
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1 tablespoon tomato paste
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2 sprigs fresh flat-leaf parsley
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1 sprig fresh thyme
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1 Turkish or 1/2 California bay leaf
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4 black peppercorns
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1 (750-ml) bottle dry red wine such as a good-quality Côtes du Rhône
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1/2 oz dried porcini mushrooms
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2 cups boiling-hot water
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2/3 cup veal demi-glace
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1/2 teaspoon salt
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Special equipment: an instant-read thermometer
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