Rosemary-And-Pepper Standing Rib Roast With Two-Mushroom Pan Sauce

• 1 well-trimmed 8- to 9-pound rib roast (with 4 bones)
• 6 1/2 teaspoons crushed dried rosemary, divided
• 1 tablespoon coarse kosher salt
• 2 teaspoons freshly ground black pepper
• 1/2 cup plus 2 tablespoons olive oil
• 2 cups boiling water
• 1 1/2 ounces dried porcini mushrooms
• 4 tablespoons (1/2 stick) butter, room temperature, divided
• 10 ounces fresh button mushrooms, cut into 1/4-inch-thick slices
• 4 garlic cloves, minced
• 2 tablespoons all purpose flour
• 1 1/2 cups low-salt beef broth
• 3/4 cup dry red wine
• 2 bunches fresh rosemary (for garnish)

1. Place rib roast, fat side up, in heavy roasting pan. Mix 4 teaspoons crushed rosemary, salt, and pepper in small bowl. Stir in 1/2 cup oil. Rub mixture all over roast. DO AHEAD
2. Combine 2 cups boiling water and porcini; let soak until mushrooms soften, about 20 minutes. Strain soaking liquid through fine strainer set over measuring cup; reserve porcini. If needed, add enough water to soaking liquid to measure 1 cup. Coarsely chop porcini.
3. Melt 2 tablespoons butter with remaining 2 tablespoons oil in large skillet over medium-high heat. Add fresh mushrooms; saute until browned, about 6 minutes. Add porcini and garlic; stir 1 minute. Remove from heat. Combine flour, remaining 2 tablespoons butter, and remaining 2 1/2 teaspoons crushed rosemary in small bowl; mash with fork to smooth paste. DO AHEAD
4. Place rack in bottom third of oven and preheat to 350u0b0F. Cook roast until instant-read thermometer inserted straight down into top center of roast registers 125u0b0F to 130u0b0F for medium-rare, about 2 hours 30 minutes.
5. Transfer roast to platter; cover loosely with foil and let rest 35 to 40 minutes. Skim any fat from top of pan juices (there will be a small amount of pan drippings); reserve juices in pan.
6. Set roasting pan atop 2 burners over medium-high heat. Add reserved 1 cup porcini soaking liquid, broth, and wine; bring to boil, scraping up any browned bits. Add mushroom mixture, then butter-flour mixture; whisk constantly over medium-high heat until sauce thickens, about 2 minutes. Season sauce to taste with salt and pepper.
7. Garnish roast on platter with fresh rosemary sprigs. Slice roast and serve, passing mushroom sauce separately.

rosemary, coarse kosher salt, freshly ground black pepper, olive oil, boiling water, porcini mushrooms, butter, mushrooms, garlic, flour, lowsalt beef broth, red wine, rosemary

Taken from www.epicurious.com/recipes/food/views/rosemary-and-pepper-standing-rib-roast-with-two-mushroom-pan-sauce-236584 (may not work)