MARIO BATALI'S RIB ROAST

MARIO BATALI'S RIB ROAST image

Number Of Ingredients 9

2 tablespoons sugar
2 tablespoons Kosher salt
2 tablespoons freshly ground black pepper
1 tablespoon hot red pepper flakes
¼ cup Porcini mushroom powder*
5 garlic cloves (minced)
¼ cup extra virgin olive oil
5-6 pound 3-rib standing rib roast (preferably cut from the loin or small-end)
or grind 3/4 oz. dried porcini

Steps:

In a small bowl, combine the sugar, salt, black pepper, red pepper flakes, mushroom powder, garlic, and olive oil. Stir well to form a thick paste. Rub the paste all over the roast, coating it evenly. Wrap it tightly in plastic wrap and refrigerate for at least 12 hours. Remove the roast from the refrigerator, unwrap it, and let it stand at room temperature for about an hour before roasting. Meanwhile, position a rack in the center of the oven and preheat the oven to 425 degrees F. Place the roast on a rack in a roasting pan, rib side down and fat side up, and insert a meat thermometer in a thick part. Roast for 30 minutes. Reduce the oven temperature to 325F and continue to cook until the meat reaches an internal temperature of 125 degrees F. Remove the roast from the oven and allow to rest for 30 minutes before carving. During resting, the meat will continue to cook and will reach a final temperature of 135 degrees F (medium-rare).