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Porcini Dusted Prime Rib with Mushroom-Shallot Reduction

  • 3 hours
  • 8 to 10 Servings
  • oven
  • moderate
Roasts

Porcini Dusted Prime Rib with Mushroom-Shallot Reduction and Pan Roasted Fingerlings

A roast this spectacular should be handled and seasoned with the thoughtfulness it deserves. But fear not— as long as you use a meat thermometer, cooking this umami-bomb of a meal is all but mistake proof.

The sauce may be made a day ahead and kept refrigerated: simply warm it in a small saucepan before serving. The roast itself couldn’t be simpler—or more incredibly flavorful. To enhance the savory meat—without detracting from its inherent rich flavor– grind dry porcinis and rub the resulting fine dust onto the meat to form a crust. Throw onion wedges and fingerling potatoes (any combination of red, purple and yellow) around the meat: as they cook together, the potatoes absorb the meat juices and porcini, making them an incredibly flavorful “built in” side dish.

Happy Holidays!

Ingredients

  • Prime Rib and Potatoes

    • 5-6 pound SRF American Wagyu boneless prime rib Buy Now +
    • 1/2 ounce dried porcini mushrooms
    • 2 1/2 teaspoons sea salt, divided
    • 1 teaspoon freshly ground black pepper, divided
    • 3 pounds assorted fingerling potatoes
    • 3 medium red onions, cut through the root into 8 wedges each
    • 2 tablespoons extra virgin olive oil
  • Mushroom-Shallot Reduction

    • 1/2 pound dried porcini mushrooms
    • 4 tablespoons unsalted butter, divided
    • 2 tablespoons extra virgin olive oil
    • 1 pound sliced white mushrooms
    • 1/2 pound shiitake mushrooms, stemmed and sliced
    • 1 cup thinly sliced shallots
    • 1 1/2 teaspoons fresh thyme leaves
    • 1/2 teaspoon sea salt
    • 2 cup chicken stock or low sodium chicken broth
    • 1/4 cup madeira
    • 1/4 teaspoon freshly ground black pepper

Directions

Prime Rib and Potatoes

  • For the roast, pulse the porcini mushrooms in a spice grinder a few times until they become a mixture of small pieces and dust. Transfer to a bowl and combine with 1 3/4 teaspoons of the salt and 3/4 teaspoon of the pepper.

    1
    Done
    5 minutes
  • Rub the mixture over the entire rib roast and transfer it to an oiled rimmed baking sheet.

    2
    Done
    5 minutes
  • Combine the potatoes, onion wedges, oil and the remaining 3/4 teaspoon salt and 1/4 teaspoon pepper in a bowl; toss gently to coat. Arrange vegetables on the baking sheet around the roast and let stand at room temperature for 20 minutes.

    3
    Done
    25 minutes
  • Preheat the oven to 350°F.

    4
    Done
    1 minute
  • Cook the rib roast until and instant read thermometer inserted into the thickest portion of the meat registers 115°F, about 1 hour 45 to 1 hour 50 minutes.

    5
    Done
    2 hours
  • Remove from the oven and loosely tent with aluminum foil; let rest 25-30 minutes before slicing.

    6
    Done
    30 minutes
  • While the roast cooks make the Mushroom-Shallot Reduction.

    7
    Done
    0 minutes

Mushroom-Shallot Reduction

  • Soak the dried porcini mushrooms in 1 1/2 cups of hot water until softened, about 20 minutes. Transfer the porcini mushrooms to a cutting board with a slotted spoon and coarsely chop them. Reserve 1/2 cup of the porcini soaking liquid.

     

    1
    Done
    30 minutes
  • Melt 2 tablespoons of the butter with the oil in a large skillet over medium-high heat.

    2
    Done
    5 minutes
  • Add the white mushrooms, shiitake mushrooms, shallots, thyme and salt; cook, stirring occasionally, until the mushrooms just start to brown, about 9-10 minutes.

    3
    Done
    10 minutes
  • Stir in the porcini mushrooms and cook, stirring, 1 minute.

    4
    Done
    1 minute
  • Add the madeira and reserved porcini liquid, bring to a boil and cook until the liquid is absorbed, about 1 1/2- 2 minutes.

    5
    Done
    2 minutes
  • Pour in the chicken stock, bring to a boil and cook until the liquid is slightly thickened, about 6 minutes. Remove from the heat and add the remaining 2 tablespoons butter, stirring constantly, until melted. Season with the pepper and serve over the sliced rib roast.

    6
    Done
    8 minutes