BEEF RIB ROAST MY WAY ENJOY DAN:

                              BEEF RIB ROAST MY WAY by CHEF DAN:

Serves 8-10

INGREDIENTS:

5-teaspoons sea salt, divided

3/4 Ounces dried porcini, finely ground

1-8-pound bone-in beef roast rib, trimmed (4 -bones)

2-fennel bulbs with fronds, divided

12-garlic cloves, minced

6-tablespoons fresh rosemary, minced

1-tablespoon EACH ground fennel, ground red pepper & cumin powder

Zest of 3 lemons

7-tablespoons olive oil, divided + more if needed

2-pound fresh Shiitake, chanterelle & cremini mushrooms, thinly sliced

2 shallots, thinly sliced

6-spring thyme, + more for garnish

1/3-cup roasted pine nuts

1-tablespoon sherry vinegar

DIRECTIONS. (PREHEAT OVEN TO 325 F THEN 450 F)

1.    Combine-4-1/2-teaspoons salt & mushroom powder in a bowl.

2.    Rub the mixture all over the meat.

3.    Place the roast on a rack in a roasting pan fat side up.

4.    Refrigerate for about 2 days uncovered.

5.    Let the roast stand at room temperature for 1-hour.

6.    Finley chop fennel fonds.

7.    Combine fronds to make 6 tablespoons (reserve bulbs).

8.    Combine the fronds, & next 6 ingredients + 6 tablespoon oil in a bowl.

9.    Rub the mixture all over the meat

10  In preheat oven roast for for 2-3 hours or internal temperature reads 125 F for medium-rare.

11  Transfer the roast from rack to a cutting board.

12  Tent with foil for 30 minutes.

13  Increase oven temperature to 450-F.

14  Pour 1/2-cup of drippings from the roasting pan into a bowl.

15  Trim core & slice the fennel bulbs.

16  Add to the drippings along with mushrooms, shallots, thyme spring.

17  Toss to coat.

18  Divide the mixture between 2 baking sheets.

19  Roast, stirring occasionally for about 20-30 minutes.

20  Discard thyme.

21  Combine pine nuts & vinegar to a mini food processor, pulse until smooth.

22  Transfer the roasted vegetables to a serving bowl & toss with vinaigrette.

23  To carve the roast, remove bones by slicing along the contours between the meat & the bones.

24  Thinly slice the beef crosswise & serve the vegetables.

25  Garnish with more thyme.

ENJOY DAN:                                   LIVE WELL LAUGH OFTEN AND LOVE MUCH!!!