Categories: Meals
Ingredients
- 5 tsp kosher salt, divided
- 3/4 oz. dried porcini mushrooms, finely ground or 1/4 cup dried mushroom powder
- 6 to 7 lb. bone-in beef rib roast, trimmed
- 2 medium fennel bulbs with fronds, divided
- 12 garlic cloves, minced
- 6 tbsp. minced fresh rosemary
- 1 tbsp. ground fennel
- 1 tbsp. crushed red pepper
- Zest of 3 lemons
- 7 tbsp. olive oil, divided, plus more if needed
- 2 lbs. mixed mushrooms, preferably wild, halved or quartered if large
- 2 medium shallots, thinly sliced
- 6 sprigs fresh thyme, plus more for garnish
- 1/3 cup pine nuts, toasted
- 1 tbsp. sherry vinegar
Directions
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Combine 4 1/2 tsp salt and mushroom powder in a small bowl. Rub the mixture all over the meat. Place the roast fat-side up on a rack in a roasting pan. Refrigerate, uncovered, for 1 day or up to 3 days.
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When ready to combine, let the roast stand at room temp for 1 hour before cooking. Preheat oven to 325.
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Finely chop enough fennel fronds to make 6 tbsp. (reserve bulbs). Combine the fronds, garlic, rosemary, ground fennel, crushed red pepper, lemon zest and 6 tbsp. oil in a small bowl. Rub the mixture all over the roast (but not the bones).
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Roast the meat until cooked through, 2-3 hours for medium-rare.
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Transfer the roast on the rack to a cutting board, tent with foil and let rest for at least 30 minutes.
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Meanwhile, increase oven temp to 450. Pour 1/2 cup of the drippings from the roasting pan into a medium bowl. (If necessary, add oil to measure 1/2 cup total).
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Trim, core and slice the fennel bulbs. Add to the drippings along with mushrooms, shallots, and thyme sprigs; toss to coat. Divide the mixture between 2 large rimmed baking sheets. Roast, stirring occasionally, until lightly browned and tender, 20-30 minutes. Discard the thyme.
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Combine pine nuts and vinegar with the remaining 1/2 tsp salt and 1 tbsp. oil in a mini food processor. Pulse until mostly smooth.
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Transfer the roasted vegetables to a serving bowl and toss with the vinaigrette. To carve the roast, remove the bones by slicing along their contours between the meat and the bone. Thinly slice the beef crosswise and serve with the vegetables. Garnish with more thyme.