Standing Rib Roast with Porcini and Bacon Sauce
Elevate your holiday table with this show-stopping Standing Rib Roast with Porcini and Bacon Sauce, a recipe that blends savory decadence with gourmet flair. The bone-in rib roast is seasoned to perfection, roasted until tender with a golden crust, and paired with a rich, velvety sauce featuring earthy porcini mushrooms, crispy bacon, and a splash of red wine. Infused with the depth of thyme and finished with a touch of cream, the sauce adds a luxurious accompaniment to each slice of the succulent roast. Perfect for festive gatherings or special occasions, this centerpiece dish strikes a balance between rustic charm and elevated elegance. Serve it to impress and satisfy even the most discerning palates.
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Recipe Information
Ingredients
- 5 pounds standing rib roast (bone-in)
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 ounce dried porcini mushrooms
- 1 cup water
- 4 slices thick-cut bacon, diced
- 2 tablespoons unsalted butter
- 2 large shallots, minced
- 2 garlic cloves, minced
- 1 tablespoon all-purpose flour
- 2 cups beef stock
- 1 cup dry red wine
- 1 teaspoon fresh thyme leaves
- 0.25 cup heavy cream
Instructions
Preheat your oven to 450°F (232°C).
Season the standing rib roast generously with kosher salt and black pepper, ensuring all sides are coated.
Place the roast on a roasting rack in a large roasting pan, fat side up. Insert a meat thermometer into the thickest part of the meat, avoiding the bone.
Roast in the preheated oven for 20 minutes to develop a crust. Then reduce the oven temperature to 325°F (163°C) and continue cooking until the thermometer registers 120°F (49°C) for medium rare, or your preferred doneness. This will take around 1.5 to 2 hours, depending on the size.
Remove the roast from the oven and tent it loosely with aluminum foil. Let it rest for at least 20 minutes while you prepare the sauce.
In a small bowl, rehydrate the porcini mushrooms in 1 cup of hot water. Let them soak for 15 minutes, then drain and finely chop the mushrooms. Reserve the soaking liquid, straining it to remove any grit.
In a large skillet over medium heat, cook the diced bacon until crispy. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate, leaving the rendered fat in the skillet.
Add the butter to the skillet and melt it along with the bacon fat. Sauté the shallots until softened, about 2-3 minutes, then add the minced garlic and cook for another minute.
Sprinkle the flour into the skillet, stirring well to combine. Cook the flour for 1-2 minutes to eliminate its raw taste.
Deglaze the skillet with the red wine, scraping up any browned bits from the bottom of the pan. Add the beef stock, strained porcini soaking liquid, and thyme leaves. Stir in the chopped porcini mushrooms.
Bring the sauce to a simmer and cook until it reduces slightly and thickens, about 10 minutes.
Stir in the heavy cream and the cooked bacon. Simmer for another 2-3 minutes and adjust seasoning with salt and pepper to taste.
Carve the rested rib roast into thick slices and serve with the porcini and bacon sauce drizzled over the top.
Nutrition Facts
Calories |
954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.9 g | 95% | |
| Saturated Fat | 30.9 g | 154% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 232 mg | 77% | |
| Sodium | 896 mg | 39% | |
| Total Carbohydrate | 4.3 g | 2% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 0.9 g | ||
| Protein | 58.7 g | 117% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 52 mg | 4% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 871 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
