Ingredients

• 1 tablespoon fresh rosemary
• 1 tablespoon fresh thyme
• 1 standing rib roast (4–5 lb)
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon kosher salt
• 1 ½ teaspoons freshly ground black pepper

Steps

1. Preheat oven to 425°F. Chop rosemary and thyme finely. Place roast on rack in medium roasting pan. Rub roast with oil, then season on all sides with rosemary, thyme, salt, and pepper (wash hands). Bake 20 minutes until browned.
2. Reduce oven to 350°F; bake 1–1 ½ hours until roast is 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer to cutting board and let stand 10–15 minutes before slicing; temperature will rise 5–10°F during this time. Serve.

Ingredients

• Heavy-duty aluminum foil
• 6 oz fresh portabella mushroom caps
• 8 oz whole fresh white mushrooms
• 8 oz whole fresh baby portabella mushrooms
• ¼ cup extra-virgin olive oil
• 2 tablespoons umami seasoning
• 1 medium white onion
• 3 cloves garlic
• 2 (32 oz) cartons unsalted chicken stock
• ½ cup unsalted butter, divided
• ¼ cup dry white wine
• 1 (14 oz) bag farro
• ½ cup grated Parmesan cheese (about 2 oz)
• ½ teaspoon kosher salt
• ½ teaspoon pepper

Steps

1. Preheat oven to 425°F. Line baking sheet with foil. Remove and discard stems and gills (dark brown layers) from portabella mushroom caps; chop caps coarsely. Quarter white and baby portabella mushrooms. Place all mushrooms, oil, and umami seasoning in large bowl; toss to coat. Spread mixture in single layer on baking sheet. Roast 10–12 minutes until tender. Remove from oven and let stand to cool.
2. Meanwhile, chop onion finely (1 cup); chop garlic coarsely (1 ½ teaspoons). Bring stock to a simmer in medium saucepan on medium. Reduce heat to low and cover to keep warm.
3. Preheat large Dutch oven on medium-high 3–4 minutes. Melt ¼ cup butter in Dutch oven, then add onions and garlic. Cook 3–4 minutes, stirring continuously, until onions have softened. Add wine and stir to loosen bits of food left on bottom. Cook 4–5 minutes until liquid has been reduced almost completely.
4. Add farro and ½ cup warmed stock; cook 3–4 minutes, stirring continuously, until liquid has been absorbed. Continue adding stock ½ cup at a time and stirring until all liquid has been absorbed, until all stock has been used and farro is tender. Remove from heat and stir in Parmesan, salt, pepper, and remaining ¼ cup butter until blended. Stir in mushrooms and serve.