BEEF RIB RECIPE CROCK POT RECIPES

Steps:

• In a small bowl, combine the rosemary with the 3 tablespoons of black pepper and the vegetable oil and rub all over the roast. Cover and refrigerate overnight.
• Put a large roasting pan in the middle of the oven and preheat to 375°. Let the rib roast stand at room temperature for 30 minutes.
• Season the roast with salt and put it in the hot roasting pan, fat side down. Roast for 30 minutes. Turn the roast over and cook at 350° for about 3 hours, rotating the pan 2 or 3 times. The roast is done when an instant-read thermometer inserted in the thickest part of the meat registers 130° for medium-rare. Transfer the roast to a carving board to rest for at least 20 minutes.
• Meanwhile, in a saucepan, melt the butter. Add the shallot and garlic and cook over moderate heat until lightly browned, 5 minutes. Add the wine and boil for 2 minutes. Add the stock, vinegar and thyme and bring to a boil. Simmer over moderate heat until reduced to 2 1/2 cups, about 20 minutes. Strain the sauce and return it to the saucepan. Whisk in the porcini powder and simmer for 1 minute. Cover, remove from the heat and let stand for 5 minutes. Season with salt and pepper. Carve the roast and serve with the porcini jus.

Steps:

• Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown roast on all sides. Press cancel and remove roast. Place trivet insert and 4 cups water in pressure cooker. Set roast on trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Let pressure release naturally., Remove roast and keep warm. Remove trivet. Skim fat from cooking juices and stir in remaining 1 cup water. Add potatoes, carrots, onion, garlic, salt, pepper, thyme, bay leaves. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Quick-release pressure., Remove vegetables with a slotted spoon; keep warm. Remove and discard bay leaves. In a small bowl, mix cornstarch and 1/4 cup cold water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with roast and vegetables.