Standing Rib Roast with Porcini and Bacon Sauce

By norsegal8

Ingredients

• ROAST:
• 6 large garlic cloves
• 3 Tbsp. fresh thyme
• 2 1/2 Tbsp. olive oil
• 2 Tbsp. kosher salt
• 1 Tbsp. black pepper
• 1 8-9 lb. standing rib roast
• SAUCE:
• 2 oz. dried porcini mushrooms
• 2 cup boiling water
• 1/4 lb. sliced bacon
• 9 cloves garlic, sliced
• 2 shallots, thinly sliced
• 3 cups dry red wine
• 4 cups chicken broth
• 1 cup beef broth
• 1 large romsemary sprig
• 1/4 cup chilled butter, diced
• 1 lb. button mushrooms, sliced

Preparation

Step 1

With a food processor running, drop the garlic through the feed tube and chop finely. Scrape down the bowl.

Add the thyme, oil, salt and pepper. Blend to a paste.

Pat the roast dry with paper towels. Place the roast, bone side down, in a roasting pan. Cut several shallow slits in the fat. Press some of the garlic paste into the slits. Rub the rest of the paste all over the roast.

Cover the roast and refrigerate for up to a day ahead. Uncover, and let sit at room temperature for 2 hours before roasting.

Preheat the voen to 450 degrees. Postition the rack in the bottom third of the oven.

Put the roast in, and roast for 20 minutes. Reduce the oven temperature to 350 degrees, and roast until the internal temperature of the meat is between 125 and 130 for medium rare, about 1 hour 50 minutes.

Transfer the roast to a platter and reserve the pan juices for Porcini Bacon sauce.


PORCINI BACON SAUCE:
Place the porcini mushrooms in a small bowl. Add the 2 cups boiling water. Let soak until the mushrooms soften, at least 30 minutes, and up to 2 hours. Strain, reserving the mushrooms and liquid seperately.

Saute the bacon in a large saucepan over medium heat until golden. Add the garlic and shallots; saute 3 minutes. Add the fresh mushrooms, saute 8 minutes.

Transfer half the mushrooms to a bowl and reserve.

Add the drained porcini and wine to the pan. Boil for 15 minutes. Mix in all broth. Add the porcini liquid, leaving the sediment behind. Return to a boil, reduce the heat and simmer until the mixture is reduced to 5 cups, about 1 hour 30 minutes. Skim the fat from the top; add the rosemary. Simmer 3 minutes, discard the rosemary.

Everything to this point can be done up to 2 days ahead of time - cover the mushroom/wine mixture and mushrooms seperately; chill.

Place the reserved roasting pan over the burner. Add the mushroom/wine mixture and bring to a boil, scraping up all the browned bits. Strain back into a saucepan, pressing out all of the liquid.

Simmer over medium heat until reduced to 2 cups, about 5 minutes. Mix in the reserved mushrooms. Whisk in the butter, season with salt and pepper.