porcini crusted rib roast with parsnip purée and port wine glazed heirloom carrots

Grind dried Porcini mushrooms (about 1 oz.) in a coffee or spice grinder until they are powder.  In a small bowl, combine the sugar, salt, black pepper, red pepper flakes, mushroom powder, garlic, oregano and olive oil. Rub the paste all over the roast, except the bones. Refrigerate overnight.

Let the roast stand at room temperature for about an hour while you preheat the oven to 425 degrees F. Place the roast on a rack in a roasting pan, rib side down and fat side up. Roast for 20 minutes. Reduce the oven temperature to 325 degrees F and continue to cook until the meat reaches an internal temperature of 125 degrees F. Remove the roast from the oven and allow to rest for 30 minutes while you prepare the rest of the dish.

Bring parsnips, garlic, cream, milk, and butter to a boil in a medium saucepan. Reduce heat, cover, and simmer until parsnips are very soft, 10–15 minutes. Uncover and cook until liquid is reduced by half, about 5 minutes; season with salt. Purée in a blender until smooth. Set aside.

Bring a medium pot of salted water to a simmer and blanch peeled carrots for approximately 2-3 minutes then move them to a bowl of ice water to chill. Place them into a strainer and let drain off all the water while you make the port wine glaze.

Sweat the shallots in a medium dry saucepan over low heat for about a minute, then increase the heat to high and add the cabernet and port wine. Bring to a simmer and reduce the liquids for a few minutes then add the carrots. Turn off the heat, add the thyme leaves and butter and mix until smooth.

Plating:

Slice the roast into single bone portions. Spoon some of the parsnip puree onto the plate accompanied by the carrots and top it with a portion of the roast. Drizzle with the remaining port wine glaze and enjoy with a glass of V. Sattui Cabernet Sauvignon!