Porcini-Rubbed 3-Bone Rib Roast

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Combine sugar, salt, pepper, red pepper, mushroom powder, garlic, and olive oil. Stir well to create a thick paste with the consistency of wet sand.

Step 2

Rub paste all over the rib eye, coating it evenly. Wrap it tightly in plastic wrap and refrigerate for at least 12 hours

Step 3

Remove roast from refrigerator. Unwrap and set into roasting pan. Let it stand at room temperature for 1 hour. Preheat oven to 250.

Step 4

Place roasting pan on center oven rack, rib side down / fat side up. Insert a meat thermometer into a thick part. Cook until 15 degrees below desired final temperature - about 118F for medium-rare 133F

Step 5

Remove roast. Set oven to 425F. Once the oven has preheated, put roast back in to sear and cook until the meat is 5 degrees below the desired final temperature (remove around 128 for medium-rare 133).

Step 6

Let meat rest for 10-20 minutes. Carve and serve.

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