I am super lucky to live so close to New York City and all of its amazing restaurants. Eataly is an amazing Italian market and restaurant stocked full of delicious food and it is one of my favorite places in New York. Eataly is famous for its succulent prime rib sandwich. Many people (including me) say it is one of the best sandwiches they have ever had. I decided to go on a mission to recreate it. After some research, I found that the original sandwich has a porcini mushroom rub. Dried porcini mushrooms can be difficult to find but they make all of the difference. They give the meat a nutty flavor that is to die for. I found mine at a local gourmet food store. If you can not find the mushrooms, order them online because you don’t want to miss out on their one of a kind flavor.
2 tablespoons sugar
2 tablespoons course salt
2 tablespoons black pepper
1/2-1 tablespoon red pepper flakes
3/4 ounces dried porcini mushrooms
5 garlic cloves, minced
1/4 cup olive oil 4-6 pound 3 rib standing rib roast
baguette or crusty bread
In a mini food processor or coffee grinder, grind mushrooms until they reach a powder. Add to a small bowl with the sugar, salt, red pepper flakes, garlic, and olive oil. Stir to form a thick paste. Note: I added a few extra dashes of oil because my rub seemed too dry. Rub the entire roast with all of the rub. Wrap tightly with plastic rap and refrigerate overnight.
Remove from fridge and unwrap. Let stand for an hour before roasting. Preheat oven to 425 degrees and line a large roasting pan with foil. Roast meat for 30 minutes. When time is up, lower temperature to 325 degrees. Continue to roast until the internal temperature is around 125-130 degrees, depending on how rare you want your meat. (Mine took about another hour to finish roasting) Remove from oven and wrap in foil. Allow to rest for 20-30 minutes before serving. Note: the meat should continue to cook as it rests. The final temperature should be around 135-140 degrees for medium rare.
Using a sharp knife, carve the meat into thin slices. Serve on a warm baguette brushed with olive oil.