Prime Rib Roast With Red-Wine Sauce

• 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 Cotes du Rhone
• 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

1. Let roast stand at room temperature 1 hour.
2. Put oven rack in middle position and preheat oven to 450u0b0F. Trim all but a thin layer of fat from roast, then rub roast all over with porcini powder, salt, and pepper. Transfer to a rack set in a 13- by 9-inch roasting pan. Roast beef 20 minutes, then reduce temperature to 350u0b0F and roast until thermometer inserted into center of meat registers 110u0b0F, 1 1/2 to 2 hours more. Transfer to a large platter and let stand, uncovered, 30 minutes. (Internal temperature of meat will rise to 130u0b0F for medium-rare.)
3. Cook halved onion, cut sides down, undisturbed, in 1 tablespoon butter in a 2-quart heavy nonreactive saucepan over moderate heat until browned well, about 4 minutes. Add chopped onion, shallots, carrot, celery, garlic, and 2 tablespoons butter and reduce heat to moderately low, then cook, covered, stirring occasionally, until chopped vegetables are softened, 8 to 10 minutes. Add tomato paste, herbs, bay leaf, peppercorns, and 2 cups wine and boil, uncovered, over moderately high heat until liquid is reduced to about 1/4 cup, 25 to 30 minutes. Pour through a fine-mesh sieve set into another 2-quart heavy saucepan, pressing on and then discarding solids.
4. While wine reduces, soak porcini in boiling-hot water (2 cups) in a bowl until softened, about 20 minutes. Drain porcini in a paper-towel-lined sieve set over a bowl and reserve soaking liquid. Rinse porcini and pat dry, then finely chop. Set aside.
5. Add porcini-soaking liquid, demi-glace, and remaining 1 3/4 cups wine to reduced liquid in saucepan and boil, uncovered, over moderately high heat, skimming off froth occasionally, until reduced to about 2 cups, 20 to 35 minutes. Stir in reserved porcini, then reduce heat to low and whisk in 1/2 teaspoon salt, any juices from meat accumulated on platter, and remaining 3 tablespoons butter until incorporated.
6. Slice roast across the grain and serve with sauce on the side.

prime, porcini mushrooms, kosher salt, black pepper, onions, butter, shallots, carrot, celery, garlic, tomato paste, parsley, thyme, turkish, black peppercorns, red wine, porcini mushrooms, boilinghot water, veal demiglace, salt, thermometer

Taken from www.epicurious.com/recipes/food/views/prime-rib-roast-with-red-wine-sauce-236657 (may not work)