Watch part two here!
Serves 8 people
9 to 10 pounds standing beef rib roast
¼ cup extra-virgin olive oil (plus more)
2 tablespoons rosemary, chopped (plus more)
6 cloves garlic, finely chopped
1 lemon, zested
1 tablespoon Kosher salt (plus more)
2 teaspoons freshly ground black pepper
6 tablespoons butter, separated
1 pound shiitake mushrooms, sliced
2 cups beef stock
2 cups dry red wine
¼ cup Dijon mustard
Preheat oven to 450 degrees F.
Combine half of the oil, rosemary, garlic, lemon zest, salt and pepper in a mortar and pestle or a small bowl. Mash to a paste. Add the rest of the olive oil and stir to combine. Rub roast all over with rosemary-garlic paste. Season roast generously with salt.
Place seasoned roast in a roasting pan fitted with a rack. Place in the oven and roast for 20 minutes. Then, drop the temperature to 375 degrees F. Continue to roast until the internal temperature reaches 125 degrees F, about 2 and a half hours.
Remove the roast from the oven and let rest for 20 to 30 minutes.
While the roast is in the oven, make the mushroom pan gravy:
Heat butter and 2 tablespoons of oil in a large sauté pan over medium-high heat. Add half of the mushrooms and sauté until well browned. Season with salt and pepper. Repeat with remaining mushrooms. Set aside. Remove all but ¼ cup of fat drippings from the roasting pan. Add the stock, wine, and a couple sprigs of rosemary and place over medium heat. Cook until liquid has reduced by half. Add the cooked mushrooms and bring to a simmer. Finish with mustard and 2 tablespoons of butter. Season to taste with salt and pepper.
Serve sliced roast and ribs with hot mushroom gravy.