Bon Appetit/May 2004

Rib-Eye Roast with Mushrooms and Short Rib Confit
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
SHORT RIB CONFIT: 3-1/2 pounds meaty beef short ribs 2 tablespoons olive oil 3 14-ounce cans (or more) beef broth
2 heads of garlic, top 1/3 cut off 8 fresh thyme sprigs 2 bay leaves
MUSHROOMS: 1/2-ounce package dried porcini mushrooms 5 tablespoons butter, divided 1 pound assorted fresh wild mushrooms (such as crimini, oyster, and stemmed shiitake), sliced
5 shallots, chopped 1-1/2 tablespoons chopped fresh thyme 2 cups beef broth
1 cup dry red wine RIB-EYE ROAST: 1 2-1/2 pound boneless rib roast, tied with kitchen string 2 tablespoons hazelnut oil



1 FOR SHORT RIB CONFIT: Preheat oven to 400 F. Sprinkle short ribs with salt and pepper. Heat oil in large wide ovenproof pot over medium-high heat. Working in batches, add ribs; saute until brown on all sides, about 13 minutes per batch. Return all ribs to pot. Add 3 cans broth, garlic, thyme, and bay leaves; bring to boil. Cover and roast in oven until ribs are very tender and fall off bones and start to cook in their own drippings, adding just enough broth by 1/2 cupfuls to prevent liquid from evaporating and stirring occasionally, about 2-1/2 hours. Set aside.
2 FOR MUSHROOMS: Combine 1-1/2 cups hot water and dried porcini in small bowl; let stand until porcini soften, about 20 minutes. Drain, reserving porcini and 1 cup soaking liquid separately. Melt 3 tablespoons butter in heavy large nonstick skillet over medium-high heat. Add fresh mushrooms, shallots, and thyme; saute until mushrooms are brown and tender, about 7 minutes. Add porcini; saute 3 minutes. Add broth, wine, remaining 2 tablespoons butter, and reserved 1 cup porcini soaking liquid, leaving any sediment behind. Simmer until liquid is reduced and coats mushrooms, about 10 minutes. Set aside.
3 FOR RIB-EYE ROAST: Preheat oven to 400 F. Rub roast all over with nut oil; place in small shallow roasting pan. Sprinkle roast generously with salt and pepper. Roast until meat thermometer inserted into center of meat registers 125 F to 130 F for medium-rare, about 55 minutes. Remove roast from oven; cover with foil and let rest 10 minutes.
4 Rewarm short ribs and mushrooms separately. Thinly sliced roast crosswise. Divide slices among plates. Top with mushrooms. Place short ribs alongside and serve.

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