Standing Rib Roast with Porcini and Bacon Sauce

12 servings
Source: Bon Appétit December 2005

6 large garlic cloves
3 tbsp fresh thyme leaves
2½ tbsp olive oil
2 tbsp coarse kosher salt
1 tbsp coarsely ground black pepper
1 8½-9 lbs beef rib roast

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. (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 450ºF. Roast beef 20 minutes. Reduce oven temperature to 350ºF. Roast until thermometer inserted into beef from center of top registers 125ºF to 130ºF 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 porcini and bacon sauce, horseradish cream, and popovers.

Porcini and Bacon Sauce

about 2¼ cups

2 ounces dried porcini mushrooms
2 cups boiling water
¼ lb sliced bacon, chopped
9 garlic cloves, sliced
2 shallots, thinly sliced
1 lb button mushrooms, sliced
3 cups dry red wine
4 cups low-salt chicken broth
1 cup beef broth
1 large fresh rosemary sprig

Place porcini mushrooms in small bowl; add 2 cups boiling water. Let soak until mushroom soften, at least 30 minutes and up to 2 hours. Strain, reserving mushrooms and liquid separately.

Sauté bacon in large saucepan over medium heat until golden. Add garlic and shallots; sauté 3 minutes. Add fresh mushrooms; sauté 8 minutes. Transfer half of mushrooms to bowl, reserve. Add drained porcini and wine to pan. Boil 15 minutes. Mix in all broth. Add porcini liquid, leaving sediment behind. Return mixture to boil, reduce heat, and simmer until mixture is reduced to 5 cups, about 1 hour 30 minutes. Skim fat from top; add rosemary. Simmer 3 minutes; discard rosemary. (Can be made 2 days ahead. Cover mushroom-wine mixture and reserved mushrooms separately; chill.)

Place reserved roasting pan over 2 burners. Add mushroom-wine mixture and bring to boil, scraping up browned bits. Strained back into same saucepan, pressing out all liquid. Simmer over medium heat until reduced to 2 cups, about 2 minutes. Mix in reserved mushrooms from bowl. Whisk in butter. Season with salt and pepper.

Horseradish Cream Sauce

about 2½ cups

1½ cups sour cream
½ cup prepared white horseradish, drained
2 tbsp chopped fresh chives
2 tbsp chopped shallots
1 tsp fresh lemon juice

Blend all ingredients in medium bowl. Season with salt and pepper. Chill at least 30 minutes and up to 8 hours.

Green Onion-Parmesan Popovers

12 small or 6 large

3 tbsp plus ½ cup (1 stick) unsalted butter, melted
2/3 cup plus ½ cup finely grated Parmesan cheese
8 large eggs, room temperature
2-2/3 cups whole milk, room temperature
3 large green onions, finely chopped
2-2/3 cups all purpose flour
1½ tsp salt

Preheat oven to 375ºF. Brush twelve 1/3-cup (standard) nonstick muffin cups or six 1-cup (large) nonstick muffin cups with 3 tbsp melted butter; dust with 2/3 cup cheese. Beat eggs to blend in large bowl. Beat in milk and green onions, then remaining ½ cup melted butter. Blend flour, salt, and remaining ½ cup cheese in medium bowl; gradually whisk into egg mixture (some small lumps may remain).

Divide batter among muffin cups. Bake popovers without opening oven until puffed and crusty brown, about 38 minutes for small and 48 minutes for large; turn out of pan and serve hot.