Best 8 Rosemary And Pepper Beef Rib Roast With Porcini Jus Recipes

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Discover a culinary masterpiece with our guide to creating the ultimate rosemary and pepper beef rib roast with porcini jus. This succulent dish combines the richness of beef, the aromatic essence of rosemary and pepper, and the earthy complexity of porcini mushrooms, resulting in an explosion of flavors that will tantalize your taste buds. Whether you're a seasoned chef or a home cook looking to impress, follow our expert tips and techniques to elevate your cooking skills and create a dish that will leave a lasting impression.

Here are our top 8 tried and tested recipes!

ROSEMARY AND PEPPER BEEF RIB ROAST WITH PORCINI JUS



Rosemary and Pepper Beef Rib Roast With Porcini Jus image

Plan ahead, this recipe calls for marinating the rib roast overnight. A spice grinder or blender can be used to grind up the mushrooms.

Provided by threeovens

Categories     Roast Beef

Time 4h30m

Yield 12-14 serving(s)

Number Of Ingredients 13

1/4 cup fresh rosemary, coarsely chopped
3 tablespoons fresh ground black pepper
3 tablespoons vegetable oil
14 lbs standing rib roast (6 ribs)
kosher salt
3 tablespoons unsalted butter
1 shallot, minced
2 garlic cloves, sliced thin
1/4 cup dry red wine
1 quart beef stock or 1 quart beef broth
1/4 cup sherry wine vinegar
4 fresh thyme sprigs
1 ounce dried porcini mushrooms, ground to a powder (1 cup)

Steps:

  • Combine the rosemary, 3 tablespoons black pepper and the vegetable oil; rub all over the roast, cover and refrigerate overnight.
  • Place a large roasting pan in the center of the oven and preheat to 375 degrees F; let the roast stand at room temperature for 30 minutes.
  • Season the roast with salt and put in the hot roasting pan, fat side down, to sear; roast for 30 minutes.
  • Turn the roast over, reduce heat to 350, and roast, turning the pan several times in the oven, until a meat thermometer registers 125 degrees F, about 3 hours.
  • Transfer to a carving board and let rest at least 20 minutes before carving.
  • Meanwhile, in a saucepan, melt the butter over medium heat, add the shallots and garlic and cook until lightly browned, about 5 minutes; add wine and boil 2 minutes.
  • Add stock, vinegar, and thyme; bring to a boil, reduce heat, and simmer until reduced to about 2 1/2 cups, about 20 minutes.
  • Strain the sauce, then return it to the saucepan; swhisk in the porcini powder and simmer for 1 minutes.
  • Cover, remove from the heat and let stand for 5 minutes; season with salt and pepper.
  • Carve the roast and serve with the porcini mushroom jus.

Nutrition Facts : Calories 79.3, Fat 6.6, SaturatedFat 2.4, Cholesterol 7.6, Sodium 299.3, Carbohydrate 3.6, Fiber 0.8, Sugar 0.1, Protein 1.4

PRIME RIB ROAST BEEF WITH FRESH GARLIC AND ROSEMARY



Prime Rib Roast Beef With Fresh Garlic and Rosemary image

I got the roasting idea from Paula Deen. When I first saw this way of cooking I said to myself "Get out of here"! BUT this is great for putting in the oven and going to a movie, spending time with guests, preparing the rest of the meal, or just you time. I changed the time to what worked for me. Seasoned to the way we like it. With lots of Fresh Garlic and Rosemary. I made boneless because that is what was for sale. And makes for easy slicing! The cooking time is the actual time roast is in oven while on. Add 3 hours for resting in cooling oven. Oven Door MUST stay closed.

Provided by Rita1652

Categories     Roast Beef

Time 1h34m

Yield 8-10 serving(s)

Number Of Ingredients 5

1 (5 lb) boneless beef rib roast (bone optional)
1 -3 teaspoon coarse salt (generous amount)
1 -3 teaspoon fresh cracked pepper
1 tablespoon chopped fresh rosemary
10 garlic cloves

Steps:

  • Allow roast to stand at room temperature for at least 1 hour.
  • Meanwhile mix salt pepper and rosemary together.
  • Preheat the oven to 375 degree F.
  • Score roast in 10 random spots for the garlic. Rub roast with the seasoning mix. Place cloves into slices.
  • Place roast on a rack in the pan with the fat side up.
  • Roast for 1 hour.
  • Turn off oven.
  • Leave roast in oven but do not open oven door for 3 hours.
  • About 30 to 40 minutes before serving time, turn oven to 375 degrees F and reheat the roast.
  • Important-- Do not remove roast or re-open the oven door from time roast is put in until 20 minutes before ready to serve.
  • Remove roast 20 minutes after heating.
  • Slice end cuts for those that like medium well, center cuts for those that like it medium rare to rare.

Nutrition Facts : Calories 6.6, Sodium 291.4, Carbohydrate 1.5, Fiber 0.2, Protein 0.3

ROSEMARY RIB ROAST



Rosemary Rib Roast image

This recipe for rosemary crusted beef rib roast with horseradish cream will brighten any Thanksgiving dinner table.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h30m

Yield 8

Number Of Ingredients 9

1 beef prime rib roast (7 to 9 lb), trimmed of fat
6 cloves garlic, finely chopped
2 teaspoons salt
2 teaspoons pepper
1 teaspoon dried rosemary leaves, crushed
2 tablespoons olive oil
1 cup sour cream
2 tablespoons lemon juice
2 tablespoons prepared horseradish

Steps:

  • Place beef on rack in shallow roasting pan. In small bowl, mix garlic, salt, pepper, rosemary and oil; rub mixture over roast. Let stand at room temperature 30 minutes.
  • Heat oven to 450°F. Insert ovenproof meat thermometer so tip is in thickest part of beef and does not touch bone. Place pan on lower oven rack. Roast uncovered 45 minutes. Reduce oven temperature to 350°F. Roast 45 to 50 minutes longer or until of desired doneness (140°F for medium-rare, 155°F for medium). Cover loosely with foil; let stand 15 minutes.
  • In small bowl, mix sour cream, lemon juice and horseradish. Carve beef; serve with horseradish sauce.

Nutrition Facts : Calories 630, Carbohydrate 3 g, Fat 1 1/2, Fiber 0 g, Protein 91 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 730 mg

ROSEMARY-PEPPER BEEF RIB ROAST WITH PORCINI JUS RECIPE



Rosemary-Pepper Beef Rib Roast with Porcini Jus Recipe image

Provided by ngteller

Number Of Ingredients 13

1/4 cup coarsely chopped fresh rosemary
3 tablespoons fresh coarsely ground black pepper, plus more for seasoning
3 tablespoons vegetable oil
One 6-rib standing beef rib roast (14 to 15 pounds), 1/2-inch fat cap left on the meat
Salt
3 tablespoons unsalted butter
1 medium shallot, very finely chopped
2 large garlic cloves, thinly sliced
1/4 cup dry red wine
1 quart beef stock or broth
1/4 cup sherry vinegar
4 thyme sprigs
1 ounce dried porcini (1 cup), ground to a powder in a spice grinder or blender

Steps:

  • In a small bowl, combine the rosemary with the 3 tablespoons of black pepper and the vegetable oil and rub all over the roast. Cover and refrigerate overnight. Put a large roasting pan in the middle of the oven and preheat to 375°. Let the rib roast stand at room temperature for 30 minutes. Season the roast with salt and put it in the hot roasting pan, fat side down. Roast for 30 minutes. Turn the roast over and cook at 350° for about 3 hours, rotating the pan 2 or 3 times. The roast is done when an instant-read thermometer inserted in the thickest part of the meat registers 130° for medium-rare. Transfer the roast to a carving board to rest for at least 20 minutes. Meanwhile, in a saucepan, melt the butter. Add the shallot and garlic and cook over moderate heat until lightly browned, 5 minutes. Add the wine and boil for 2 minutes. Add the stock, vinegar and thyme and bring to a boil. Simmer over moderate heat until reduced to 2 1/2 cups, about 20 minutes. Strain the sauce and return it to the saucepan. Whisk in the porcini powder and simmer for 1 minute. Cover, remove from the heat and let stand for 5 minutes. Season with salt and pepper. Carve the roast and serve with the porcini jus. MAKE AHEAD The porcini jus can be refrigerated overnight. Reheat gently.

RED WINE JUS



Red wine jus image

Create a red wine jus to serve alongside beef dishes. A classic French sauce made with red wine, port and shallots, it's an ideal topping for steak

Provided by Good Food team

Categories     Condiment

Time 35m

Yield Makes 270ml (6-8 servings)

Number Of Ingredients 9

2 tsp olive oil
2 shallots, finely chopped
175ml port
175ml red wine
1 rosemary sprig
1 bay leaf
800ml beef stock
2 tbsp butter
pinch sugar

Steps:

  • Put the olive oil in a large frying pan over a medium heat and fry the shallots until golden and caramelised, about 10 mins.
  • Add the port, wine and herbs and simmer for 10 mins, or until reduced by half.
  • Pour in the stock and continue to cook until reduced by half again, then strain, discarding the shallots and herbs.
  • Transfer the sauce into a new pan and bring to the boil. Remove from the heat and whisk in the butter, then season to taste.

Nutrition Facts : Calories 126 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 0.2 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium

ROSEMARY-AND-PEPPER STANDING RIB ROAST WITH TWO-MUSHROOM PAN SAUCE



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

Categories     Beef     Garlic     Mushroom     Roast     Christmas     New Year's Eve     Rosemary     Beef Rib     Red Wine     Winter     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 14

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)

Steps:

  • Place rib roast, fat side up, in heavy roasting pan. Mix 4 teaspoons crushed rosemary, salt, and pepper in small bowl. Stir in 1/2 cup oil. Rub mixture all over roast. DO AHEAD Can be made 1 day ahead. Cover and chill. Let stand at room temperature 45 minutes before roasting.
  • Combine 2 cups boiling water and porcini; let soak until mushrooms soften, about 20 minutes. Strain soaking liquid through fine strainer set over measuring cup; reserve porcini. If needed, add enough water to soaking liquid to measure 1 cup. Coarsely chop porcini.
  • Melt 2 tablespoons butter with remaining 2 tablespoons oil in large skillet over medium-high heat. Add fresh mushrooms; sauté until browned, about 6 minutes. Add porcini and garlic; stir 1 minute. Remove from heat. Combine flour, remaining 2 tablespoons butter, and remaining 2 1/2 teaspoons crushed rosemary in small bowl; mash with fork to smooth paste. DO AHEAD Porcini soaking liquid, mushroom mixture, and flour-butter mixture can be made 1 day ahead. Cover separately; chill.
  • Place rack in bottom third of oven and preheat to 350°F. Cook roast until instant-read thermometer inserted straight down into top center of roast registers 125°F to 130°F for medium-rare, about 2 hours 30 minutes.
  • Transfer roast to platter; cover loosely with foil and let rest 35 to 40 minutes. Skim any fat from top of pan juices (there will be a small amount of pan drippings); reserve juices in pan.
  • Set roasting pan atop 2 burners over medium-high heat. Add reserved 1 cup porcini soaking liquid, broth, and wine; bring to boil, scraping up any browned bits. Add mushroom mixture, then butter-flour mixture; whisk constantly over medium-high heat until sauce thickens, about 2 minutes. Season sauce to taste with salt and pepper.
  • Garnish roast on platter with fresh rosemary sprigs. Slice roast and serve, passing mushroom sauce separately.

PORCINI-RUBBED BEEF RIB ROAST



Porcini-Rubbed Beef Rib Roast image

Using dried porcini mushrooms as the base of the rub for this dramatic centerpiece roast gives it the funky, earthy flavor usually associated with expensive dry-aged beef.

Provided by Anna Stockwell

Categories     Christmas     Christmas Eve     Beef     Roast     Mushroom     Wheat/Gluten-Free

Yield Serves 8-10

Number Of Ingredients 6

1/3 cup dried porcini mushrooms (about 1/2 ounce)
2 tablespoons kosher salt
1 tablespoon whole black peppercorns
1 teaspoon marjoram or oregano leaves
1 (4-rib) bone-in rib roast (about 10 pounds)
Flaky sea salt and Horseradish-Yogurt Sauce (for serving; optional)

Steps:

  • Pulse mushrooms, kosher salt, peppercorns, and marjoram in a spice mill or mini food processor until coarsely ground. Pat meat dry, then rub mushroom mixture all over. Transfer to a wire rack set inside a rimmed baking sheet. Let sit at room temperature 1 hour (for even more flavor, chill, uncovered, overnight, then let sit at room temperature 1 hour before roasting).
  • Preheat oven to 225°F. Roast meat until an instant-read thermometer inserted into the center registers 120°F (for medium-rare), about 4 hours. Tent with foil and let sit at room temperature at least 30 minutes and up to 1 hour.
  • Increase oven temperature to 500°F. Remove foil and roast meat until browned and crisp, 5-10 minutes. Immediately transfer to a cutting board. Cut off ribs in 1 piece, then slice into individual ribs. Carve roast into 1/2" slices and arrange on a serving platter along with ribs. Season with sea salt and serve with Horseradish-Yogurt Sauce, if desired.
  • Do Ahead
  • Rub can be made 1 day ahead; store in an airtight container at room temperature.

SOUTHERN-STYLE CORNED BEEF AND CABBAGE RECIPE



Southern-Style Corned Beef and Cabbage Recipe image

Provided by Debbie-5

Number Of Ingredients 2

Mama's side of the family is Irish (Dad's side is Cherokee Indian), so we grew up eating corned beef and cabbage often. Mama always flavors this sweet-salty dish
with some bacon (that's the Southern part). Every time we serve this dish, we look forward to a corned beef sandwich as a snack later that night.

Steps:

  • Rinse the corned beef under cold running water and place in a large pot or Dutch oven. Add the garlic, bay leaves, hot sauce, and enough water to cover. Bring to a boil. Reduce heat, cover, and simmer about 4 hours or until beef is tender. Meanwhile, in a large skillet, cook the bacon over medium heat until crisp. Transfer the bacon to a paper towel-lined plate to drain, retaining the fat in the skillet. Add the cabbage wedges and potatoes in batches; cook over medium-high heat until brown but not tender. When the beef is very tender, transfer it to a warm serving platter and cover with aluminum foil, retaining the cooking liquid. Add the potatoes to the simmering liquid; cover and simmer about 15 minutes or until they begin to soften. Add the cabbage; simmer about 15 minutes more or until potatoes are easily pierced with a fork. Discard bay leaves. Using tongs or a slotted spoon, transfer the vegetables to the serving platter and crumble the bacon over all. Serve with mustard.

Tips:

  • Select a high-quality beef rib roast with good marbling for best flavor and tenderness.
  • Allow the roast to come to room temperature before cooking to ensure even cooking throughout.
  • Sear the roast in a hot skillet or grill to create a flavorful crust and lock in the juices.
  • Roast the beef at a low temperature in the oven to achieve a medium-rare or medium doneness.
  • Use a meat thermometer to ensure that the roast reaches the desired internal temperature before removing it from the oven.
  • Let the roast rest for at least 15 minutes before slicing to allow the juices to redistribute.
  • Serve the beef rib roast with your favorite sides, such as roasted vegetables, mashed potatoes, or a green salad.

Conclusion:

This recipe for rosemary and pepper beef rib roast with porcini jus is a delicious and impressive dish that is perfect for a special occasion dinner. The combination of flavors from the rosemary, pepper, and porcini mushrooms creates a rich and savory dish that is sure to please everyone at the table. With careful attention to detail and a little bit of patience, you can easily create this restaurant-quality meal at home.

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