INGREDIENTS

INSTRUCTIONS

Let the rib roast stand at room temperature for 1 hour. In a small
bowl knead together the rosemary, the salt, and 1/2 stick of the
butter and rub the meat with the mixture. In a roasting pan roast the
meat, ribs side down, in a preheated 500F. oven for 30 minutes,  reduce
the heat to 350F., and roast the meat for 1 3/4 to 2 hours  more, or
until a meat thermometer inserted in a fleshy section  registers to
130F. for medium-rare. Forty-five minutes before the  roast is done add
the onion and the bell pepper to the pan. During  the last 40 minutes
of roasting, in a bowl let the shiitake mushrooms  soak in the water
for 30 minutes, squeeze out the excess liquid, and  reserve the soaking
liquid in bowl. Discard the stems and slice the  caps thin. Strain the
reserved liquid through a fine sieve into  another bowl. Transfer the
roast to a heated platter, discarding the  strings, transfer the onion
and the bell pepper to paper towels to  drain, and reserve them for the
shiitake pan gravy. Let the roast  stand for 20 to 30 min utes before
carving.  In a heavy skillet saute the fresh mushrooms in the remaining
1 1/2  tablespoons butter over moderately high heat, stirring, for 1
minute,  add the shiitake mushrooms, and saute the mixture, stirring,
for 1  minute. Add the broth and the reserved mushroom liquid and boil
the  liquid until it is reduced to about 2 1/2 cups. Skim all but 1
tablespoon of the fat from the pan juices in the roasting pan, add  the
reserved onion and bell pepper and the Sherry, and saute the  mixture
over moderately high heat, scraping up the brown bits, for 1  minute.
Boil the Sherry mixture until it is reduced by half, strain  it through
the fine sieve into the mushroom mixture, and bring the  mixture to a
boil. Stir the arrowroot mixture and add it to the  gravy, stirring.
Simmer the gravy, stirring, for 3 minutes, add salt  and pepper to
taste, and transfer the gravy to a heated sauceboat.  Serve the roast
with the pan gravy.  Serves 8 generously.  Gourmet December 1992
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 1210
Calories From Fat: 831
Total Fat: 94.5g
Cholesterol: 244mg
Sodium: 4610.8mg
Potassium: 1700.9mg
Carbohydrates: 53.3g
Fiber: 9.2g
Sugar: 11.6g
Protein: 17g