Standing Rib Roast with Porcini Mushroom Crust and Mushroom-Onion Ragout - Kosher.com

Name: Standing Rib Roast with Porcini Mushroom Crust and Mushroom-Onion Ragout - Kosher.com
Ingredients: 1/2 cup dried porcini mushrooms (about 2 ounces); 1 whole beef rib or standing rib roast (about 15 to 17 pounds); ask your butcher to french the roast for an elegant presentation; Haddar Kosher Salt; freshly ground Gefen Black Pepper; Gefen Olive Oil; 1 and 1/2 to 2 pounds fresh mushrooms, preferably an assortment, such as cremini, button, shiitake, oyster, and morel; 2 large Spanish onions, thinly sliced; 3 medium shallots, thinly sliced; 6 cloves garlic, thinly sliced; 3 leeks, white and light green parts only (save the dark green tops for stock), thinly sliced; 1 bottle (750 milliliters) dry red wine, such as Baron Herzog Cabernet Sauvignon or other cabernet sauvignon; 2 cups chicken stock; juice of 1 lemon; 1/2 cup chopped fresh flat-leaf parsley; 3 tablespoons chopped fresh thyme

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This dish really says holiday or special occasion! It is elegant and delicious, and it feeds a crowd. Plus it’s practical, as many of the ste

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Ingredients

1/2 cup dried porcini mushrooms (about 2 ounces)
1 whole beef rib or standing rib roast (about 15 to 17 pounds); ask your butcher to french the roast for an elegant presentation
Haddar Kosher Salt
freshly ground Gefen Black Pepper
Gefen Olive Oil
1 and 1/2 to 2 pounds fresh mushrooms, preferably an assortment, such as cremini, button, shiitake, oyster, and morel
2 large Spanish onions, thinly sliced
3 medium shallots, thinly sliced
6 cloves garlic, thinly sliced
3 leeks, white and light green parts only (save the dark green tops for stock), thinly sliced
1 bottle (750 milliliters) dry red wine, such as Baron Herzog Cabernet Sauvignon or other cabernet sauvignon
2 cups chicken stock
juice of 1 lemon
1/2 cup chopped fresh flat-leaf parsley
3 tablespoons chopped fresh thyme