Beef Rib Roast with Mushrooms & Fennel

Beef Rib Roast with Mushrooms & Fennel

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From: EatingWell Magazine, December 2019

The edible wild mushrooms you can find depend on where you live. They add woodsy and earthy flavors, but cultivated cremini and white buttons are delicious here too. Well-stocked supermarkets often have cultivated "wild" varieties like hen of the woods, matsutake, yellowfoot and hedgehog—all great in this recipe.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 5 teaspoons kosher salt, divided
  • ¾ ounce dried porcini mushrooms, finely ground, or ¼ cup dried mushroom powder (see Tip)
  • 1 (6 to 7 pound) bone-in beef rib roast (3 bones), trimmed
  • 2 medium fennel bulbs with fronds, divided
  • 12 cloves garlic, minced
  • 6 tablespoons minced fresh rosemary
  • 1 tablespoon ground fennel
  • 1 tablespoon crushed red pepper
  • Zest of 3 lemons
  • 7 tablespoons extra-virgin olive oil, divided, plus more if needed
  • 2 pounds mixed mushrooms, preferably wild, halved or quartered if large
  • 2 medium shallots, thinly sliced
  • 6 sprigs fresh thyme, plus more for garnish
  • ⅓ cup pine nuts, toasted
  • 1 tablespoon sherry vinegar

Preparation

  • Prep

  • Ready In

  1. Combine 4½ teaspoons salt and mushroom powder in a small bowl. Rub the mixture all over meat. Place the roast fat-side up on a rack in a roasting pan. Refrigerate, uncovered, for 1 day or up to 3 days.
  2. When ready to continue, let the roast stand at room temperature for 1 hour before cooking. Preheat oven to 325°F.
  3. Finely chop enough fennel fronds to make 6 tablespoons (reserve bulbs). Combine the fronds, garlic, rosemary, ground fennel, crushed red pepper, lemon zest and 6 tablespoons oil in a small bowl. Rub the mixture all over the roast (but not the bones).
  4. Roast the meat until an instant-read thermometer inserted in the thickest part without touching bone registers 125°F for medium-rare, 2 to 3 hours.
  5. Transfer the roast on the rack to a cutting board, tent with foil and let rest for at least 30 minutes.
  6. Meanwhile, increase oven temperature to 450 degrees . Pour ½ cup of the drippings from the roasting pan into a medium bowl. (If necessary, add oil to measure ½ cup total.)
  7. 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 to 30 minutes. Discard the thyme.
  8. Combine pine nuts and vinegar with the remaining ½ teaspoon salt and 1 tablespoon oil in a mini food processor. Pulse until mostly smooth.
  9. 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, if desired.
  • Tip: Made from dehydrated and ground mushrooms, dried mushroom powder is rich in umami-boosting glutamates. Find various mushroom varieties (like shiitake) in well-stocked grocery stores. Stir into soups and stews or sprinkle on meat.

Nutrition information

  • Serving size: 3 oz. meat and ¼ cup mushrooms
  • Per serving: 329 calories; 26 g fat(9 g sat); 2 g fiber; 5 g carbohydrates; 18 g protein; 20 mcg folate; 59 mg cholesterol; 2 g sugars; 0 g added sugars; 340 IU vitamin A; 6 mg vitamin C; 31 mg calcium; 2 mg iron; 498 mg sodium; 493 mg potassium
  • Carbohydrate Servings: ½

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