Porcini-Rubbed Beef Rib Roast

Excellent and easy recipe. I had just a two-boner roast (still 4 pounds!), so adjusted cooking time accordingly: about 100 m. at 225, then pulled out to rest for about another 40+ minutes before finishing. Even though meat temp registered at well over 130 when I removed it to rest before searing, meat was still quite rare at the end. I used the full amount of the mushroom rub and it didn’t overwhelm the roast at all. Due to time and planning snafus, I also let the meat sit for two full days before cooking — again not a problem. I was already a fan of the reverse sear method, but appreciated having a recipe actually use that in the stated directions. Finally, I made the horseradish sauce and it was excellent — though frankly, the meat was so good on its own it didn’t really need it. Served with baked potatoes, a fancy tossed salad, and a robust red — heaven!

• Embo

• RVA

• 1/14/2022

Just made this for Christmas. Used shitake instead of porcini as that's what i could find at my local supermarket. Followed the guidance in reviews on 120 being too low for medium and pulled the roast at 130 for medium. Let it rest for about an hour since we waited for family to arrive, then put on grill for searing which was super quick. Let sit for about 20 mins afterwards and bit my fingernails thinking it might be too rare. Was perfect. Trust the recipe and trust the thermometer in your meat. I purchased au jus with my roast which was good because nothing came out of my roast. This was a great recipe!

• Chris

• Raleigh, NC

• 12/26/2021

It was raw but warm inside. Too rare for us. 10 more degrees, 30 more minutes made this roast PERFECT! I was like sous vide. Uniform mid rare throughout. We aged it after the rub for 24 hours. I HIGHLY recommend it!!

• 3019778670

• Gaithersburg, MD

• 12/29/2020

我有一个6磅烤肋骨(屠夫说6磅for 6 people - though we had lot's leftover even after second helpings) and because it was around $100 I was very nervous about not over roasting this. I had aging in cheesecloth in the fridge for 3 days and then put the rub on overnight (used it liberally and had leftover rub). I took the beef out of the fridge 4 hours before roasting. I know my oven is on the hot side but set it to 225 °. I checked the beef after 2 hours to find that the more accurate of my 2 meat thermometer ( I tested both in boiling water) was already at 230! I kept taking the internal temperature and it kept reading 230 to 240 so I decided to take the roast out after 2 1/2 hours. Now it had to sit for 3 hours before dinner because I had counted on 4 hours at least. By the final step, the internal temp. was about 220° when I put it back in the oven at 500 for 10 minutes. When I sliced it, the inside was very red throughout - most of the guests said it was rare in their opinion - though it was only "bloody" in one area. It was definitely more on the rare side than the medium side and after I sliced some meat off, I put it back in the oven at a low temperature. It was also not warmed through because it had sat outside (tented) for 3 hours. Anyway, for me and the guests, 230° was not what we call medium rare. 220 ° must be completely rare. Next time I would let the internal temperature get to 240 - 250 before taking it out AND I'll get an oven thermometer and recheck my meat thermometer accuracy. Having said that, the roast was a hit and everyone said it was the most tender, delicious roast ever - even though it was from Safeway.

• jurnee

• Vancouver, BC

• 12/27/2020

Made this for family and it was delicious! Perfectly medium rare in the middle, with a crispy and very tasty bark on the outside. The porcini, oregano, coarse sea salt and pepper were a great combination. And the reverse sear is the bomb. Family said it was the best rib roast they ever had! (Although, I admit they have some bias, LOL). :-)

• jeffrohall

• Vienna, VA

• 12/23/2020

我做了这个圣诞节使用12-lb站rib roast. It was beyond amazing. I quadrupled the rub and patted it on everywhere - I had just a tiny bit left over. My oven did not have a 225 degree setting - the lowest was 275. So I roasted it for 4 hours at 275. It was ready exactly on time and the cook was perfect. The meat was tender, flavorful, and the rub was unbelievable. This is now my go to for major events.

• tdskjw

• San Francisco

• 12/30/2019

Superb. I made the recipe exactly as described. The dried mushrooms and the rest of the rub made this scrumptious. I dedicated an old coffee grinder to this recipe and it pulverized the black peppercorns, the mushrooms, etc. It was as fabulous as it was easy. I used a 4-rib roast. Rubbed it the night before. Left it in fridge overnight uncovered. Took it out a few hours before to regain temperature. Roasted it a little higher than it suggested and for a longer time, to reach 130. let it rest for an hour. The re-roated for 10 minutes at 500. Let it rest again. I wasn't sure at all that it would be okay, but once cutting into the roast it was perfection. Perfectly medium-rare all of the way through Perfection. The horseradish yogurt sauce was perfect with the roast. I made it with boiled red-skin potatoes with salt, pepper, whatever fresh herbs we had on town and olive oil. And I made roasted rainbow carrots and jumbo asparagus. Perfect and not that hard. Will definitely make it for next Christmass too.

• happydaisy

• New York City

• 12/25/2018

I can't wait to try this. Porcini powder in my breadcrumb mixture is the umami secret I've been using on racks of lamb for 25 years (along with a dijon mustard coating). Nice to see it here on rib roast. To the reviewer who asked about cleaning the dried porcini slices prior to grinding them...you can't, obviously. Once all ground up the grit, if any, disappears. I keep a small spice jar of ground porcini in my pantry and it lasts for quite a while.

• duspin

• Boston, MA

• 4/27/2018

Made this for Christmas dinner. Had the butcher cut the ribs from the roast and then tie them back on - best of both worlds. Used our Nutri-bullet smoothie maker to pulverize the dried mushrooms - worked great. Put the rub on Christmas Eve and left to chill overnight, uncovered. Took it out of the refrigerator an hour ahead of time and started cooking just as instructed. Meat went from 38 degrees inside to 120 in four hours. Let it rest for 45 minutes, then seared it at 500. Cut the strings off to remove the bones, carved it, and it was PERFECTLY medium rare inside. Wow. This is a great recipe for a busy dinner day because you really don't do much the day it cooks - and it tasted wonderful.

• krf

• Bellevue, WA

• 12/27/2017

This was amazing! I used a boneless rib roast and it turned out better than prime roasts I've made in the past that cost $100 more! I think in the future I would double the rub ingredients to get more crust, but this was really tasty. The smell of the porcinis was heavenly!

• karenronsivalle

• Elmira, NY

• 12/26/2017

Question. How do you remove all the dirt from the dried mushrooms before grinding without getting them wet?

• estherzeidman

• Lawrence, ny

• 12/13/2017

Absolutely FAB! Perfectly medium rare throughout. Used grass fed beef, terrific meal!

• ranchgal

• 2/6/2017

My mini chop wouldn't grind the peppercorns or coarse salt, so I used an old coffee grinder/spice mill. That worked, although it was pretty powdery.

• prairie_chicken

• Halifax, NS

• 1/3/2017

I cook small (1-2 bone, 1-1.5 kg) prime ribs quite often. It's a household favourite. Normally I sear at 450 F for 10 minutes, then turn it down to 325 until the roast reaches an internal temp of 135 F, which is medium rare & just right for us. The problem with this process is that you must balance leaving the roast to rest vs letting the roast get too cold. This cooking process was better, in that it allows the roast to rest for 30-60 minutes so that when you slice the meat you don't lose the juices. When we sliced the roast there were NO juices lost on the cutting board! And, the last 5-10 minutes in the oven at high heat (I used 450) not only provides additional browning but brings the roast up to temp so it is nice and hot when serving. I'll definitely adopt this method of cooking my prime ribs in future when time permits. For the rub I used dehydrated oyster mushrooms as this was what I had on hand. It made a tasty crust but not a memorable one. Also, 120 F doesn't equal medium rare. I slow cooked the roast to 130, and even then found it almost too rare--and I like rare! To any readers who know the temp they like their roast beef cooked to, I'd recommend using the temp you know & like. My 1.1 kg roast took 1:30 to reach 120 F, and 1:50 to reach 130 F. This is a great technique & I'll definitely be using it in future!

• prairie_chicken

• Halifax, NS

• 1/3/2017

I love the cooking technique. Great result. Next time, I'm cutting the salt in half and will be very sparse with the seasoning on the ends.

• meschen

• San Bruno CA

• 12/30/2016