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Standing Rib Roast with Potatoes and Portobello Mushrooms

4.6

(26)

Recipe information

  • Yield

    Serves 8

Ingredients

For seasoning mixture

1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
2 garlic cloves, chopped
1 1/2 teaspoons coarse salt
1 teaspoon freshly ground black pepper
a 3-rib standing beef rib roast (about 8 1/2 pounds), all but 1/4-inch layer  of fat removed
1 tablespoon vegetable oil
5 pounds russet (baking) potatoes (about 10)
1 1/2 pounds Portobello mushrooms, wiped clean
1 3/4 cups beef broth (a 15 1/2-ounce can)
1 cup water
a beurre manié made by kneading together 1 tablespoon softened  unsalted butter and 1 tablespoon all-purpose flour
Garnish: chopped fresh flat-leafed parsley leaves (wash and dry before chopping)

Preparation

  1. Step 1

    Preheat oven to 475°F.

    Step 2

    Make seasoning mixture:

    Step 3

    In a small bowl stir together seasoning mixture ingredients. Put roast, ribs side down, in center of a flameproof roasting pan, 18 by 12 by 2 inches, and rub oil on top and sides of beef so herbs will adhere. Reserve

    Step 4

    1 tablespoon seasoning mixture and rub remainder on top and sides of beef. Roast beef in lower third of oven 20 minutes.

    Step 5

    Peel potatoes and halve crosswise. Remove pan from oven and skim all but about 1/2 cup fat from pan with a bulb baster or spoon. Arrange potatoes around beef and turn with tongs to coat with fat. Season potatoes with salt and pepper. Reduce heat to 350°F. and roast beef and potatoes, turning potatoes occasionally to brown evenly, 1 1/2 hours, or until a meat thermometer inserted in fleshy part of beef registers 130°F. for medium-rare.

    Step 6

    While beef and potatoes are roasting, separate mushroom stems and caps. Slice caps 1/3-inch thick. In a food processor pulse stems until chopped coarse and in a small saucepan combine with broth and water. Simmer mixture 10 minutes. Pour mixture through a sieve into a bowl, pressing hard on solids, and discard solids.

    Step 7

    Transfer beef to a platter and let rest, covered loosely with foil, 20 to 30 minutes. Transfer potatoes to another platter and keep warm.

    Step 8

    With bulb baster or spoon skim all but about 1/4 cup fat from pan. In pan on top of stove sauté mushroom caps over moderately high heat, stirring, 2 minutes. Add reserved tablespoon seasoning mixture, mushroom liquid, and any juices from beef and boil 5 minutes. Stir in beurre manié and boil, stirring, about 3 minutes, or until thickened slightly.

    Step 9

    Serve beef with sauce and sprinkle potatoes with parsley.

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