2 teaspoons salt 1 teaspoon dried thyme 1 teaspoon fresh ground pepper One 10 pound standing beef rib roast (4 ribs) 2/3 cup water 1-1/2 Tablespoons unsalted butter Juice of 1/2 lemon 1/4 teaspoon salt 1/2 pound small mushrooms, trimmed & sliced 1/4 cup unsalted butter 1/2 cup shallots, minced 1 cup gf beef stock (see our archives for homemade beef stock) 1/2 cup madeira wine 1 Tablespoon tomato paste Salt and pepper to taste
In a small bowl, combine salt, thyme and pepper. Rub over roast surface. Transfer roast to a rack in a large roasting pan. Let stand for 1 hour.
Preheat oven to 500 degrees F.
Place meat in oven and roast for 10 minutes. Reduce heat to 350 degrees F and continue to roast until internal temperature reaches 115 degrees F for rare; about 17 minutes per pound. (Meat will continue to cook when removed from oven and internal temperature will continue to increase).
Meanwhile, in a small saucepan, combine water, 1-1/2 tablespoons butter, lemon juice and salt. Bring to a boil over medium-high heat. Reduce heat to low and add mushrooms. Cover and cook for about 5 minutes. Remove from heat, uncover pan and set aside.
When roast is done, remove to a serving platter and tent with foil to keep warm.
Eliminate as much fat as possible from roasting pan.
Place roasting pan over two stove burners and increase heat to high. Add 1/4 cup butter to pan, when melted add shallots and saute until tender.
Drain mushroom liquid into a measuring cup and add water to equal 1 cup.
Add mushroom/water liquid to roasting pan. Add beef stock and wine, stirring to loosen browned bits. Add tomato paste, blend well and reduce heat to low. Let cook until reduced to about 2 cups. Add mushrooms and cook until heated through. Season with salt and pepper. Serve with roast. Carve roast at table.