Rosemary-and-Pepper Standing Rib Roast with Two-Mushroom Pan Sauce Recipe | Epicurious.com
"Standing rib roast is a special event; it's also surprisingly easy to make. This version gets a spice rub and a rich, earthy sauce that can be largely made ahead...."
INGREDIENTS
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1 well-trimmed 8- to 9-pound rib roast (with 4 bones)
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6 1/2 teaspoons crushed dried rosemary, divided
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1 tablespoon coarse kosher salt
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2 teaspoons freshly ground black pepper
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1/2 cup plus 2 tablespoons olive oil
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2 cups boiling water
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1 1/2 ounces dried porcini mushrooms
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4 tablespoons (1/2 stick) butter, room temperature, divided
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10 ounces fresh button mushrooms, cut into 1/4-inch-thick slices
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4 garlic cloves, minced
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2 tablespoons all purpose flour
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1 1/2 cups low-salt beef broth
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3/4 cup dry red wine
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2 bunches fresh rosemary (for garnish)
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