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Porcini Paste for Rib Roast

Adapted from Gaslight chef Chris Robins

1/4 tbsp. sugar
2 tbsp. kosher salt
2 tbsp. freshly ground black pepper
3 tbsp. red pepper flakes
1/2 c. porcini mushroom powder (from about 12 oz. dried porcinis, ground in a spice grinder)
6 garlic cloves, minced
1/2 c. extra-virgin olive oil

1. Combine all ingredients in medium bowl. Refrigerate until ready to use.
2. Eight to 12 hours before roasting, slather on all sides of rib roast.