Rosemary-Pepper Beef Rib Roast with Porcini Jus Recipe

Ingredients

• 1/4 cup coarsely chopped fresh rosemary
• 3 tablespoons fresh coarsely ground black pepper, plus more for seasoning
• 3 tablespoons vegetable oil
• One 6-rib standing beef rib roast (14 to 15 pounds), 1/2-inch fat cap left on the meat
• Salt
• 3 tablespoons unsalted butter
• 1 medium shallot, very finely chopped
• 2 large garlic cloves, thinly sliced
• 1/4 cup dry red wine
• 1 quart beef stock or broth
• 1/4 cup sherry vinegar
• 4 thyme sprigs
• 1 ounce dried porcini (1 cup), ground to a powder in a spice grinder or blender