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

Name: Rosemary-and-Pepper Standing Rib Roast with Two-Mushroom Pan Sauce
Yield: 8 Servings
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)

By Betty RosbottomPhotography by Wyatt Counts

November 30, 2006

Recipe notes