Best 5 Standing Rib Roast With Porcini And Bacon Sauce Recipes

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Indulge in a culinary masterpiece with our Standing Rib Roast with Porcini and Bacon Sauce. This exceptional dish showcases a succulent prime rib roast, masterfully seasoned and roasted to perfection, complemented by an irresistible sauce made from savory porcini mushrooms, smoky bacon, and a hint of tangy red wine. Prepare to tantalize your taste buds with this extraordinary main course, perfect for special occasions or an unforgettable dinner party. Additionally, discover variations of this classic recipe, including a mouthwatering Roasted Prime Rib with Garlic and Herbs, a hearty Prime Rib with Horseradish Cream Sauce, and a delectable Prime Rib with Red Wine Jus.

Here are our top 5 tried and tested recipes!

PORCINI-RUBBED BEEF RIB ROAST



Porcini-Rubbed Beef Rib Roast image

Using dried porcini mushrooms as the base of the rub for this dramatic centerpiece roast gives it the funky, earthy flavor usually associated with expensive dry-aged beef.

Provided by Anna Stockwell

Categories     Christmas     Christmas Eve     Beef     Roast     Mushroom     Wheat/Gluten-Free

Yield Serves 8-10

Number Of Ingredients 6

1/3 cup dried porcini mushrooms (about 1/2 ounce)
2 tablespoons kosher salt
1 tablespoon whole black peppercorns
1 teaspoon marjoram or oregano leaves
1 (4-rib) bone-in rib roast (about 10 pounds)
Flaky sea salt and Horseradish-Yogurt Sauce (for serving; optional)

Steps:

  • Pulse mushrooms, kosher salt, peppercorns, and marjoram in a spice mill or mini food processor until coarsely ground. Pat meat dry, then rub mushroom mixture all over. Transfer to a wire rack set inside a rimmed baking sheet. Let sit at room temperature 1 hour (for even more flavor, chill, uncovered, overnight, then let sit at room temperature 1 hour before roasting).
  • Preheat oven to 225°F. Roast meat until an instant-read thermometer inserted into the center registers 120°F (for medium-rare), about 4 hours. Tent with foil and let sit at room temperature at least 30 minutes and up to 1 hour.
  • Increase oven temperature to 500°F. Remove foil and roast meat until browned and crisp, 5-10 minutes. Immediately transfer to a cutting board. Cut off ribs in 1 piece, then slice into individual ribs. Carve roast into 1/2" slices and arrange on a serving platter along with ribs. Season with sea salt and serve with Horseradish-Yogurt Sauce, if desired.
  • Do Ahead
  • Rub can be made 1 day ahead; store in an airtight container at room temperature.

STANDING RIB ROAST WITH TWO SAUCES



Standing Rib Roast with Two Sauces image

Satisfy everyone at the table with this beef rib roast. This Standing Rib Roast with Two Sauces offers beef rib roast sauce options for every palate. Serve up Standing Rib Roast with Two Sauces tonight!

Provided by My Food and Family

Categories     Home

Time 2h45m

Yield 15 servings

Number Of Ingredients 12

1 beef rib eye roast (5 lb.), 2 or 3 ribs
2 tsp. whole black peppercorns, cracked
4 tsp. fresh thyme leaves, divided
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup KRAFT Prepared Horseradish
1 tsp. sugar
1 Tbsp. butter
1 sweet onion, very thinly sliced
1/2 lb. sliced fresh mushrooms
1 Tbsp. flour
1 cup fat-free reduced-sodium beef broth
1 Tbsp. GREY POUPON Dijon Mustard

Steps:

  • Heat oven to 350ºF.
  • Place meat, fat side up, in roasting pan. Press peppercorns and 2 tsp. thyme onto surface of meat. Bake 2 to 2-1/4 hours or until 135°F. Meanwhile, mix sour cream, horseradish and sugar until blended. Refrigerate until ready to serve.
  • Remove meat from oven. Cover with foil; let stand 15 to 20 min. or until medium-rare doneness (145°F).
  • Meanwhile, melt butter in large skillet on medium heat. Add onions; cook and stir 8 to 10 min. or until golden brown. Add mushrooms; cook and stir 6 min. or until tender. Sprinkle with flour; cook and stir 1 min. Stir in broth; simmer 5 min. or until thickened, stirring constantly. Remove from heat; stir in mustard and remaining thyme.
  • Slice meat. Serve with sauces.

Nutrition Facts : Calories 350, Fat 23 g, SaturatedFat 10 g, TransFat 1.5 g, Cholesterol 110 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 31 g

PORCINI AND BACON SAUCE



Porcini and Bacon Sauce image

Provided by Bruce Aidells

Categories     Sauce     Garlic     Mushroom     Sauté     Christmas     Bacon     Red Wine     Winter     Bon Appétit

Yield Makes about 2 1/4 cups

Number Of Ingredients 12

2 ounces dried porcini mushrooms
2 cups boiling water
1/4 pound sliced bacon, chopped
9 garlic cloves, sliced
2 shallots, thinly sliced
1 pound button mushrooms, sliced
3 cups dry red wine
4 cups low-salt chicken broth
1 cup beef broth
1 large fresh rosemary sprig
Reserved roasting pan with juices
1/4 cup (1/2 stick) chilled butter, diced

Steps:

  • Place porcini mushrooms in small bowl; add 2 cups boiling water. Let soak until mushrooms soften, at least 30 minutes and up to 2 hours. Strain, reserving mushrooms and liquid separately.
  • Sauté bacon in large saucepan over medium heat until golden. Add garlic and shallots; sauté 3 minutes. Add fresh mushrooms; sauté 8 minutes. Transfer half of mushrooms to bowl; reserve.
  • Add drained porcini and wine to pan. Boil 15 minutes. Mix in all broth. Add porcini liquid, leaving sediment behind. Return mixture to boil, reduce heat, and simmer until mixture is reduced to 5 cups, about 1 hour 30 minutes. Skim fat from top; add rosemary. Simmer 3 minutes; discard rosemary. (Can be made 2 days ahead. Cover mushroom-wine mixture and reserved mushrooms separately; chill.)
  • Place reserved roasting pan over 2 burners. Add mushroom-wine mixture and bring to boil, scraping up browned bits. Strain back into same saucepan, pressing out all liquid. Simmer over medium heat until reduced to 2 cups, about 5 minutes. Mix in reserved mushrooms from bowl. Whisk in butter. Season with salt and pepper.

STANDING RIB ROAST



Standing Rib Roast image

The "rub" make the flavor delicious. I always serve this as medium rare. I am convinced that a well done beef roast subtracts from the full flavor of the beef.

Provided by Bobbiegirl

Categories     Meat

Time 45m

Yield 1 Roast, 10-12 serving(s)

Number Of Ingredients 8

1 tablespoon lemon pepper
1 tablespoon paprika
1 1/2 teaspoons garlic salt
1 teaspoon dried rosemary, crushed
1/2 teaspoon cayenne pepper
6 -7 lbs standing beef rib roast
2 cups boiling water
1 teaspoon beef bouillon granules

Steps:

  • Combine lemon pepper, paprika, garlic salt,rosemary and cayenne pepper; rub over roast.
  • Place roast with fat side up in a large roasting pan.
  • Insert a meat thermometer.
  • Bake, uncovered, at 325 degrees until roast reaches desired doneness.
  • Allow 23-25 minutes per pound for rare (140 degrees on thermometer), 27-30 minutes for medium (160 degrees on thermometer) and 32-35 min.
  • for well-done (170 degrees on thermometer) Remove to serving platter and keep warm.
  • Let stand 15 minutes before carving.
  • Au Jus: Pour meat juices from roasting pan into a glass measuring cup, skim off fat.
  • Add boiling water and bouillon to roasting pan and stir and scrape the bottom of the pan to remove drippings.
  • Stir in the meat drippings.
  • Serve on the side with the roast.

Nutrition Facts : Calories 993.3, Fat 89.5, SaturatedFat 37.4, Cholesterol 198.7, Sodium 145.9, Carbohydrate 0.5, Fiber 0.3, Sugar 0.1, Protein 43.4

EASY STANDING RIB ROAST



Easy Standing Rib Roast image

The rub will form a crust of flavor for the meat.

Provided by SharoninTN

Categories     Main Dish Recipes     Roast Recipes

Time 1h50m

Yield 6

Number Of Ingredients 5

1 (4 pound) rib roast
2 tablespoons olive oil, or as needed
¼ cup sea salt
2 tablespoons freshly ground black pepper
2 cloves garlic, minced, or more to taste

Steps:

  • Preheat oven to 475 degrees F (245 degrees C).
  • Brush rib roast lightly with olive oil. Rub sea salt, black pepper, and garlic into the roast. Place fatty-side up on a rack set inside a shallow pan.
  • Roast in the preheated oven until browned, about 30 minutes. Reduce oven temperature to 325 degrees F (165 degrees C) and tent pan with aluminum foil. Continue cooking until an instant-read thermometer inserted into the center of the rib roast registers 140 degrees (60 degrees C), about 1 hour.
  • Let rib roast stand for 10 to 20 minutes before carving.

Nutrition Facts : Calories 440.2 calories, Carbohydrate 1.7 g, Cholesterol 107.6 mg, Fat 32.5 g, Fiber 0.6 g, Protein 33.3 g, SaturatedFat 12 g, Sodium 3605.1 mg

Tips:

  • Use a quality standing rib roast. Prime grade is the best, but choice grade will also work.
  • Allow the roast to come to room temperature for at least 1 hour before cooking. This will help it cook more evenly.
  • Season the roast generously with salt and pepper. You can also add other seasonings, such as garlic powder, onion powder, or rosemary.
  • Cook the roast in a preheated oven at 450 degrees Fahrenheit for 15 minutes per pound. Then, reduce the heat to 325 degrees Fahrenheit and continue cooking for another 15 minutes per pound, or until the internal temperature reaches 135 degrees Fahrenheit for medium-rare.
  • Let the roast rest for 15 minutes before carving. This will help the juices redistribute throughout the meat.
  • Serve the roast with your favorite sides, such as mashed potatoes, roasted vegetables, or horseradish sauce.

Conclusion:

Standing rib roast with porcini and bacon sauce is a delicious and impressive dish that is perfect for a special occasion. The combination of the tender beef, the rich sauce, and the crispy bacon is sure to please everyone at your table. This recipe is easy to follow, and it can be tailored to your own taste. So, next time you're looking for a special dish to serve, give this standing rib roast a try.

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