Roast Prime Rib with Spinach-Porcini Stuffing
Ingredients for Gravy Base:
1 Tablespoon Olive Oil
1/2 Cup Finely Chopped Shallots (3 Large)
2 Garlic Cloves, minced
1/2 Cup Irish Whiskey
1 750 ml Bottle Dry Red Wine
4 Cups Low-Salt Chicken Broth
1 Cup Heavy Whipping Cream
2 Tablespoons Dijon Mustard

Gravy Base:
Heat oil in large saucepan over medium heat. Add shallots and sauté until soft, about 3 minutes. Add garlic; stir 1 minute. Add 1/2 cup whiskey to saucepan. Using long match or lighter and standing back, carefully ignite mixture to burn off alcohol. When flame dies, add red wine and boil until mixture is reduced to 1 cup, about 16 minutes. Add 4 cups chicken broth and boil until mixture is reduced to 3 cups, about 15 minutes. Whisk cream and mustard in small bowl; add to saucepan and boil until sauce coats spoon and is reduced to 2-1/2 cups, about 13 minutes.

Ingredients for Rib Roast:
1 Prime Rib Roast, about 9-1/2 to 10 lb
6 Garlic Cloves, finely chopped
3 Tablespoons Olive Oil
3 Tablespoons plus 2 Teaspoons Finely Chopped Fresh Rosemary
1 1/2 Tablespoons Coarse Kosher Salt
1 Tablespoon Coarsely Ground Black Pepper
1 Tablespoon Fennel Seeds, crushed
2 Teaspoons Black Peppercorns, coarsely cracked 
1 Cup Low-Salt Chicken Broth
1/2 Cup Irish Whiskey
Spinach-Porcini Stuffing

Ingredients for Spinach-Porcini Stuffing (prepare day before):
1 1/2 oz Package Dried Porcini Mushrooms
1 Cup Boiling Water
2 Hot Italian Sausages, casings removed
1/2 Cup Chopped Shallots (3 large)
3 Garlic Cloves, chopped
2 Cups 1/3 Inch Cubes Crustless Day-Old Country Style Bread
1 10 oz Package Frozen Chopped Spinach, thawed, squeezed dry
1 Teaspoon Chopped Fresh Rosemary
1 Large Egg
Coarse Kosher Salt

Place porcini in small bowl; pour 1 cup boiling water over. Let stand until soft, about 45 minutes. Drain, reserving soaking liquid. Chop porcini; set aside.

Heat large non-stick skillet over medium heat. Add sausage; sauté until brown, breaking up into small pieces with back of fork. Add porcini, shallots, and garlic. Reduce heat to medium-low; cover and cook until sausage is cooked through, stirring occasionally, about 5 minutes. Transfer sausage mixture and any juices to medium bowl. Stir bread cubes, spinach, and rosemary into sausage mixture. Season with coarse salt and pepper. Mix in 1/4 cup reserved porcini soaking liquid. Cover and chill stuffing overnight.

Bring stuffing to room temperature. Just before using, whisk egg to blend in small bowl and mix into stuffing.
Yield: 6 cups

Preparation for Rib Roast:
Position rack in bottom third of oven and preheat to 450F. Place roasting rack in large roasting pan. Place roast on work surface with bones standing straight up. Using long sharp knife, cut between bones and meat to make 5 to 6 inch deep crevice (do not cut so deep that bones come off). Pry bones away from meat gently, creating space, then fill space evenly with stuffing, packing firmly. Press bones in to compact stuffing slightly and tie bones back in place with 3 to 4 loops of kitchen string wrapped completely around roast to secure and keep stuffing in place.

Combine garlic, oil, 3 tablespoons rosemary, 1 1/2 tablespoons coarse salt, 1 tablespoon ground black pepper and crushed fennel seeds in small bowl. Rub garlic-rosemary mixture all over roast. Place roast, bones standing straight up, on rack in prepared roasting pan. Roast 20 minutes. Reduce oven temperature to 350°F. Roast 1 1/2 hours. Begin to check internal temperature of meat by inserting instant-read thermometer into center of meat (not stuffing), straight down from top of roast; continue roasting until desired temperature is reached, about 125°F for rare and about 130°F for medium-rare, about 30 to 40 minutes longer. Transfer roast to platter; let rest at least 20 minutes and up to 45 minutes before carving. Reserve juices in roasting pan. Spoon off fat from top of juices; reserve for Yorkshire puddings, if desired, or discard if not using.

To Finish:
Meanwhile, finish preparing gravy. Stir cracked peppercorns in small skillet over medium heat until fragrant, about 3 minutes. Place roasting pan with juices over 2 burners. Bring to boil; add 1 cup broth and 1/2 cup whiskey. Boil 2 minutes, scraping up browned bits in pan with wooden spoon.

Strain pan juices into large saucepan; add gravy base. Boil until sauce coats spoon, about 4 minutes. Add toasted cracked peppercorns and remaining 2 teaspoons rosemary; simmer 1 minute. Season gravy to taste with salt.

Present roast at table, then transfer roast to cutting board and cut into 1/4 to 1/2 inch thick slices. Arrange meat slices and stuffing on platter. Serve with gravy and horseradish cream alongside.

Yield: 10 servings

Ingredients for Horseradish Cream:
1 Cup Sour Cream
2 Tablespoons Grated Fresh Horseradish or Drained Prepared Horseradish
1/8 Teaspoon Paprika
1Garlic Clove, minced

Combine sour cream, horseradish, paprika and garlic in small bowl until well blended. Season to taste with salt and pepper. (Can be prepared 8 hours ahead. Cover and keep refrigerated.)

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