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Ingredients
  • 1 (5 pound) three-bone standing rib roast, chine bone removed
  • 2 tablespoons kosher salt, divided, or to taste
  • 4 tablespoons unsalted butter, cut into ½-inch cubes
  • 4 fresh thyme sprigs
  • 3 cloves garlic, crushed
  • 1 tablespoon ground black pepper
  • flaky sea salt to taste
  • 6 ounces fresh shiitake mushrooms, stemmed and coarsely chopped
  • 1 cup dry red wine
  • 2 cups beef broth
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