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


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

Ingredients:
  • 1 well-trimmed 8- to 9-pound rib roast (with 4 bones)
  • 6 1/2 teaspoons crushed dried rosemary, divided
  • 1 tablespoon coarse kosher salt
  • 2 teaspoons freshly ground black pepper
  • 1/2 cup plus 2 tablespoons olive oil
  •  
  • 2 cups boiling water
  • 1 1/2 ounces dried porcini mushrooms
  •  
  • 4 tablespoons (1/2 stick) butter, room temperature, divided
  • 10 ounces fresh button mushrooms, cut into 1/4-inch-thick slices
  • 4 garlic cloves, minced
  • 2 tablespoons all purpose flour
  •  
  • 1 1/2 cups low-salt beef broth
  • 3/4 cup dry red wine
  •  
  • 2 bunches fresh rosemary (for garnish)
Directions:
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Rank

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