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

• 1 well-trimmed 8- to 4.1kg rib roast (with 4 bones)

• 6 1/2 teaspoons crushed dried rosemary, divided

• 1 cucchiaio di sale kosher grosso

• 2 cucchiaini di pepe nero macinato fresco

• 120ml più 2 cucchiai di olio d'oliva

• 475ml boiling water

• 45g di funghi porcini secchi

• 60ml (1/2 stick) butter, room temperature, divided

• 275g fresh button mushrooms, cut into 1/4-inch-thick slices

• 4 spicchi d'aglio, tritati

• 2 cucchiai di farina semplice

• 350ml low-salt beef broth

• 180ml dry red wine

• 2 bunches fresh rosemary (for garnish)

Place rib roast, fat side up, in heavy roasting pan. Mix 4 teaspoons crushed rosemary, salt, and pepper in small bowl. Stir in 120ml 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 475ml 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 240ml . 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 177°C. Cook roast until instant-read thermometer inserted straight down into top centre of roast registers 52°C to 54°C 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 240ml 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.

Avvertenza

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