The combination of mushrooms, beef and red wine is a classic that’s always a favourite. The ground porcini mushrooms create a delicious crust on the roast and provide big flavour to the gravy. Look for dried mushrooms in the produce section of the grocery store.
Porcini-Rubbed Oven Roast with Red Wine Sauce
- Prep Time: 15 minutes
- Cook Time: 3 hours 15 minutes
- Total Time: 3 hours 30 minutes
- Yield: Serves 6
Ingredients
Red Wine Sauce
1 pkg (227 g) sliced white button or cremini mushrooms
1 cup (250 mL) dry red wine
2 cups (500 mL) reduced-sodium beef broth
2 tbsp (30 mL) cornstarch
½ tsp (2 mL) EACH salt and fresh ground pepper
Instructions
- Pulse dried porcini mushrooms in a spice grinder or mini food processor until finely ground (makes about 2 tbsp/30 mL powder). Combine ground porcini, salt, pepper and thyme in a small bowl. Transfer 2 tbsp (30 mL) to another small bowl and reserve for the sauce.
- Pat roast dry with paper towel. Drizzle oil all over roast and sprinkle with remaining porcini seasoning; rub all over meat until evenly coated. Place roast, bones down, on rack in shallow roasting pan. Insert oven-safe meat thermometer into centre of roast avoiding fat and bones. Oven-sear in preheated 450°F oven for 10 minutes. Reduce heat to 275°F; roast, uncovered, for about 2¾ to 3¼ hours for medium-rare, removing from oven when 5°F (3°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium, or 170°F/77°C for well-done).
- Transfer roast to cutting board, cover with foil and let rest for 15 minutes before carving.
- Red Wine Sauce: Meanwhile, skim off all but 2 tbsp (30 mL) of the fat from drippings in roasting pan; discard excess. Set roasting pan over medium heat on stovetop; add mushrooms and cook, stirring, for 5 to 7 minutes or until tender and browned around the edges. Stir in reserved porcini seasoning until well combined. Add wine; simmer, stirring and scraping up brown bits from pan, for 2 minutes or until reduced by half. Add broth and simmer for 5 minutes. Combine cornstarch with ½ cup (125 mL) cold water in a measuring cup or small bowl; gradually whisk into sauce and simmer, whisking, for 2 to 3 minutes or until thickened and glossy. Season with salt and pepper. Pour into a warmed gravy boat.
- Cut twine from roast, if necessary, and discard. Position roast with the thick side down and bones vertically on cutting board and cut meat along the bone to separate meat from the bones. Carve meaty portion of the roast across the grain into slices and serve with Red Wine Sauce. Cut between bones into individual ribs and serve on the side, if desired.
Notes
You can substitute dried porcini mushrooms with a mixture of other dried mushrooms.
* Roasts are often tied with twine by the butcher to keep it evenly shaped which helps with even roasting. If the roast you purchase is not tied, there is no need to tie it. If the roast is tied, remove it after roasting, just before carving. Snip each piece of twine with kitchen scissors, then pull off of the roast, pulling carefully if the roast has a seasoned crust so you don’t pull off the crust with the twine.
Note: ‘time-to-cook’ figures are rough guidelines only as cook time is dependent on so many factors such as: oven and thermometer accuracy, starting temperature of roast, roast shape and cut. A good thermometer is one of your best kitchen investments.
Per 1 cooked portion: about 680 Calories, 78g Protein, 30g Fat, 7g Carbohydrate, 1330mg Sodium
Excellent Source of: Iron, Thiamine, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Choline, Pantothenate, Phosphorus, Zinc, Selenium
