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Home Dish Boneless Garlic And Rosemary Rubbed Prime Rib with Red Wine Mushroom Sauce

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

Name: How to cook Boneless Garlic And Rosemary Rubbed Prime Rib with Red Wine Mushroom Sauce - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: Us

Introduce

Chef :

FaithK

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

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

Ingredient

Food ration :

8 servings

Cooking time :

45 mins

5 lb

boneless rib-eye roast---left at room temperature for 2 hours before cooking

2 tbsp

olive oil

1 tsp

salt

2 tbsp

ground black pepper(you can grind whole peppercorns in a blender)

8 large

garlic cloves---minced

2 tbsp

minced fresh rosemary

1/2 tsp

minced fresh rosemary for the sauce

16 oz

package baby bella or domesric white mushrooms,sliced

1 cup

chicken broth

3/4 cup

red wine

1 tbsp

Dijon mstard

1 tsp

cornstarch desolved in

2 tsp

water

Cooking instructions

* Step 1

Adjust oven rack to center position and heat oven to 250°F

* Step 2

Heat a large 12 insh skillet over medium-high heat.Rub roast on all sides with oil,salt pepper.Turn on exhaust fan,add roast to hot skillet and brwn on allsdes,about 10 minutes total.Transfer roast to a plate. When cool enough to handle,rub garlic and rosemary all over.

* Step 3

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.

* Step 4

Set a wire rack over the skillet and set roast on rack. Slow-roast in oven until roast reaches an internal temperature of 135°F for medium-rare and 140°F for medium, 2 1/2 to 3 hours.

* Step 5

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.