Name: Prime Rib Roast with Red-Wine Sauce
Cook time: 1 hr
Total time: 3 3/4 hr
Yield: Makes 8 servings
Ingredients: 1 (4-rib) prime rib roast with ribs (sometimes called standing rib roast; 9 to 10 lb); 1/2 oz (2 tablespoons) dried porcini mushrooms, ground to a powder in a blender; 1 tablespoon kosher salt; 3/4 teaspoon black pepper; 2 small onions (1 left unpeeled and halved lengthwise, and 1 peeled and chopped); 3/4 stick (6 tablespoons) unsalted butter; 2/3 cup chopped shallots (about 3 large); 1 carrot, finely chopped; 1 celery rib, finely chopped; 2 garlic cloves, smashed; 1 tablespoon tomato paste; 2 sprigs fresh flat-leaf parsley; 1 sprig fresh thyme; 1 Turkish or 1/2 California bay leaf; 4 black peppercorns; 1 (750-ml) bottle dry red wine such as a good-quality Côtes du Rhône; 1/2 oz dried porcini mushrooms; 2 cups boiling-hot water; 2/3 cup veal demi-glace; 1/2 teaspoon salt; an instant-read thermometer

Prime Rib Roast with Red-Wine SauceJohn Kernick

Big and beefy, this luscious cut of meat definitely has a celebratory presence. Here it partners with porcini mushrooms, which are both rubbed on the roast and incorporated into the sauce. For the best flavor, look for well-marbled meat.

Cooks' notes:

·Sauce can be made 2 days ahead and cooled completely, uncovered, then chilled, covered. Reheat before using.
·Stainless steel, glass, and enameled cast iron are nonreactive; avoid pure aluminum and uncoated iron, which can impart an unpleasant taste and color to recipes with acidic ingredients.

Recipe notes

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