Here are the following ingredients:
Here are the following shopping items to buy:
Follow these cooking methods/directions:
Pulse dried porcini mushrooms in a spice grinder or mini food processor until finely ground (makes about 2 tbsp/30 mL powder). Combine ground porcini, salt, pepper and thyme in a small bowl. Transfer 2 tbsp (30 mL) to another small bowl and reserve for the gravy.
Drizzle oil all over roast and sprinkle with remaining porcini seasoning; rub all over meat until evenly coated. Place roast, bones down, on rack in shallow roasting pan. Insert oven-safe meat thermometer into centre of roast avoiding fat and bones. Oven-sear in preheated 450°F oven for 10 minutes. Reduce heat to 275°F; roast, uncovered, for about 2¾ to 3¼ hours for medium-rare, removing from oven when 5°F (3°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium, or 170°F/77°C for well-done).
Transfer roast to cutting board, cover with foil and let rest for 15 minutes before carving.
Meanwhile, drain off all but 2 tbsp (30 mL) of the fat from drippings and discard. Set roasting pan over medium heat; add mushrooms and cook, stirring, for 5 to 7 minutes or until tender and browned around the edges. Stir in reserved porcini seasoning until well combined. Add wine; simmer, stirring and scraping up brown bits from pan, for 2 minutes or until reduced by half. Add broth and simmer for 5 minutes. Combine cornstarch with ½ cup (125 mL) cold water; gradually whisk into sauce and simmer, whisking, for 2 to 3 minutes or until thickened and glossy. Season with salt and pepper.
Cut twine from roast and discard. Position roast with the thick side down and bones vertically on cutting board and cut meat along the bone to separate meat from the bones. Carve meaty portion of the roast across the grain into slices and serve with Red Wine Sauce. Cut between bones into individual ribs and serve on the side, if desired.