Today’s recipe feature is Standing Rib Roast with Porcini and Bacon Sauce. A beautiful rib roast is seasoned simply with a wet rub made of garlic, fresh thyme, olive oil, salt and pepper and then roasted to perfection. It’s served with an easy-to-prepare Porcini and Bacon Sauce. Add your favorite sides and you’ll have a fantastic holiday meal. Healthy and joyous eating!
Standing Rib Roast with Porcini and Bacon Sauce (Recipe courtesy Bruce Aidells and Nancy Oakes)
- 6 large garlic cloves
- 3 tablespoons freshly thyme leaves
- 2 ½ tablespoons olive oil
- 2 tablespoons coarse kosher salt
- 1 tablespoon coarsely ground black pepper
- One 8 1/2- to 9-pound beef rib roast
- Porcini and Bacon Sauce
With processor running, drop garlic through feed tube and chop finely. Scrape down bowl. Add thyme, oil, salt, and pepper; blend to paste. Pat roast dry with paper towels. Place roast, bone side down, in roasting pan. Cut several shallow slits in fat. Press some garlic paste into slits. Rub remaining garlic paste all over roast. DO AHEAD Can be prepared 1 day ahead. Cover with plastic wrap and chill. Uncover and let stand at room temperature 2 hours before roasting.
Position rack in bottom third of oven and preheat to 450°F. Roast beef 20 minutes. Reduce oven temperature to 350°F. Roast until thermometer inserted into beef from center of top registers 125°F to 130°F for medium-rare, about 1 hour 50 minutes. Transfer to platter; reserve roasting pan with juices for Porcini and Bacon Sauce.
Let roast stand at least 20 minutes and up to 1 hour. Serve roast with sauce. Serving yield = 12 servings.