Porcini-Rubbed Rib Roast
For my dad's 60th birthday, he did not want to go out to eat so we figured we needed to make a delicious meal for the big day! My dad (like most people) could not turn down the idea of a beautiful piece of prime rib and I knew that my husband could cook it for everyone. Chris' immediate family requests it every year for their Christmas dinner and we now know why! To say it was good is an understatement. You know it was good when my dad said he can come back every year and cook it for the holidays!
Ingredients:
2 tablespoons sugar
2 tablespoons kosher salt
2 tablespoons freshly ground black pepper
1 tablespoon hot red pepper flakes
1/4 cup porcini mushroom powder (We could not find this anywhere so we picked up dried porcini mushrooms from Whole Foods and grinded them up in the food processor).
5 garlic cloves, minced
1/4 cup extra virgin olive oil
4 - 6 pound 3 rib standing rib roast
Directions:
In a small bowl, combine the sugar, salt, black pepper, red pepper flakes, mushroom powder, garlic, and olive oil. Stir well to form a thick paste with the consistency of wet sand.
Rub the paste all over the rib eye, coating it evenly. Wrap it tightly in plastic wrap and refrigerate it for at least 12 hours/overnight.
Remove the rib eye from the fridge, unwrap it, and let it stand at room temperature for 1 hour.
Preheat the oven to 425°F. Place the roast on a rack in the roasting pan, rib side down and fat side up, and insert a meat thermometer in a thick part. Roast for 30 minutes.
Then reduce the heat to 325°F and continue to cook until the meat reaches 5 to 10 degrees below the desired final temperature (125°F for a final temp of 135°F for medium-rare).
Remove, and allow to rest for 20 minutes before carving.
Since Chris cooked this, I think I have the right to rate his meal. Jillian's rating: 5/5. As much as it pains me that the first 5 doesn't even go to ME, I have to give credit where credit is due! I was initially hesitant about the porcini mushroom crust, but it just gave it a little earthy taste.
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