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Boneless Garlic and Rosemary Rubbed Prime Rib with Red Wine Mushroom Sauce

SUBMITTED BY: USA WEEKEND columnist Pam Anderson PHOTO BY: Jessica

"Anchor dinner with a festive rib roast. For great color and flavor, sear it first in a skillet, then rub the meat all over with minced garlic and rosemary before popping it in the oven."

RECIPE RATING:

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SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1 (5 pound) boneless rib-eye roast, left at room temperature for 2 hours before cooking
2 tablespoons olive oil
1 tablespoon salt
2 tablespoons ground black pepper (you can grind whole peppercorns in a blender)
8 large garlic cloves, minced
2 tablespoons minced fresh rosemary
1/2 teaspoon minced fresh rosemary for the sauce
2 (8 ounce) packages baby bella or domestic white mushrooms, sliced
1 cup chicken broth
3/4 cup red wine
1 tablespoon Dijon mustard
1 teaspoon cornstarch dissolved in
2 teaspoons water

DIRECTIONS

Adjust oven rack to center position and heat oven to 250 degrees F.
Heat a large (12-inch) skillet over medium-high heat. Rub roast on all sides with oil, salt and pepper. Turn on exhaust fan, add roast to hot skillet and brown on all sides, about 10 minutes total. Transfer roast to a plate. When cool enough to handle, rub garlic and rosemary all over.
Meanwhile, pour off all but 2 Tbs. of the beef drippings. Add mushrooms to hot skillet and saute until well browned, about 8 minutes. Mix broth, wine and mustard; add to mushrooms and simmer to blend flavors and reduce slightly, about 3 minutes. Pour mushroom sauce into a bowl; set aside.
Set a wire rack over the skillet and set roast on rack. Slow-roast in oven until roast reaches an internal temperature of 135 degrees F for medium-rare and 140 degrees F for medium, 2 1/2 to 3 hours.
Transfer roast to a cutting board; remove rack from skillet. Pour off excess fat, if any. Set skillet over medium-high heat; return mushroom sauce to pan heat to a simmer. Add cornstarch and continue to simmer until sauce thickens slightly, about a minute. Carve meat and serve with the sauce.

FOOTNOTES

This recipe was originally featured in the USA WEEKEND article Holiday Entertaining on December 11, 2005.
Find the Perfect Recipe from Pam Anderson.
Pam Anderson is the author of four cookbooks, including her latest, Perfect Recipes for Having People Over.
Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.

REVIEWS

Reviewed on Jan. 8, 2006 by JDVMD

Upped the amounts significantly because my roast was more than 11 pounds. Also added thyme.... MORE

Reviewed on Nov. 16, 2006 by VORCHA

Looks fancy and tastes extremely expensive but is fairly easy to put on the table. I cut... MORE

Reviewed on May 1, 2008 by DELTAQUEEN50

This turned our fantastic. With very little effort I was able to turn out a great roast... MORE

Reviewed on Jan. 18, 2007 by ELFINDANCER

We made this for Christmas, and it was a hit! I was nervous as it was my first time making a... MORE

Reviewed on Nov. 11, 2006 by Debbie

Followed recipe to the letter. Family complained that the meat was to cold even though i... MORE

Reviewed on Dec. 10, 2006 by Rhonda Brock Fuller

This is divine. A keeper. MORE

Reviewed on Dec. 10, 2006 by Teri

This was one of the best recipes I've tried in the past year. The meat was tender and cooked... MORE

Reviewed on Dec. 27, 2007 by desertdessert

This was easily the best gravey I have ever made. The roast was flavorful and a big hit at... MORE

Reviewed on Nov. 11, 2007 by DML0322

This is excellent! Just made it again and one of my guests commented they would never order... MORE

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