Recipe by Janet Taylor McCracken
Start to Finish: 2 hours, 45 minutes
1/2 oz. dried porcini mushrooms
1 tbsp. whole black peppercorns
2 tbsp. kosher salt
4 1/2 to 5 lb. boneless rib roast
2 tbsp. grapeseed or olive oil
1 lb. cremini mushrooms, sliced
2 tsp. chopped fresh thyme, plus sprigs for garnish
1 cup red wine
2 cups low-sodium beef stock
1/4 cup flour
1. In a spice mill, grind the porcini and peppercorns into a powder. Transfer to a small bowl. Mix in the salt. Rub half the porcini powder all over the roast. Place the roast, fat side up, on a wire rack set inside a large roasting pan. Let sit at room temperature for 1 hour so the rub will absorb into the meat. Rub the remaining porcini powder over the roast.
2. Preheat the oven to 450°. Cook the roast for 20 minutes. Reduce the oven temperature to 350°. Cook the roast until an instant-read thermometer inserted into the center registers 125° for medium-rare, about 1 hour and 15 minutes. Transfer the roast to a cutting board. Let rest for 30 minutes.
3. While the roast rests, in a large skillet, heat the oil over medium-high. Add the cremini and chopped thyme. Cook, stirring often, until browned, 5 to 8 minutes. Add 1/4 cup wine. Cook, stirring often and scraping up any browned bits from the bottom of the skillet. Season with salt and pepper. Remove from heat.
4. Place the roasting pan over 2 stovetop burners. Add the remaining 3/4 cup wine. Bring to a boil over medium-high heat, stirring often and scraping up any browned bits. Add the stock. Bring to a simmer. In a small bowl, whisk the flour and 1/2 cup water until smooth, then whisk into the sauce in the roasting pan. Cook, whisking often, until the gravy thickens, 5 to 8 minutes. Stir in the mushrooms.
5. Slice the roast. Serve with the mushroom gravy. Garnish with thyme sprigs.