Prime Rib Roast With Rosemary and Garlic

This is flavorful and impressive for a holiday dinner or entertaining guests. It takes a little time to prep but isn't difficult, and once in the oven it is no-fuss whatsoever; relax and enjoy hanging out with your guests! I clipped it out of USA Weekend magazine a few years ago and have prepared it to rave reviews for family gatherings. It smells amazing while it cooks and the flavor is well worth waiting for.

• Ready In: 2 hrs 50 mins
• Serves: 8-10
• Yields: 8-10 slices

Ingredients

• 5  lbs  boneless rib-eye roast, leave at room temp. 2 hrs. before cooking
• 2  tablespoons olive oil
• 1  tablespoon salt
• 2  tablespoons ground black pepper
• 8  large garlic cloves, minced
• 2  tablespoons rosemary, minced
• 20  ounces baby portabella mushrooms, sliced (2 10-oz. packages)
• 1  cup chicken broth
• 3⁄4 cup red wine
• 1  tablespoon Dijon mustard
• 1  teaspoon cornstarch, dissolved in 2 tsp. water

Directions

1. Heat oven to 250 degrees and heat a large skillet over medium-high heat. Rub roast on all sides with oil, salt & pepper. Add roast to hot skillet & brown on all sides, about 10 minutes. Transfer roast to a plate. When cool enough to handle, rub garlic & rosemary all over.
2. Meanwhile, pour off all but 2 T of the beef drippings. Add mushrooms & saute' until well browned, about 8 minutes. Mix broth, wine & mustard; add to mushrooms & simmer to blend flavors & reduce slightly, about 3 minutes. Pour mushroom sauce into a bowl & set aside.
3. Set a wire rack over the skillet, set roast on rack (or use a regular roasting pan with a V-rack). Slow roast in oven 2-1/2 to 3 hours until meat reaches an internal temp of 135 degrees for medium-rare or 140 degrees for medium.
4. Transfer roast to cutting board and 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 simmer until sauce thickens slightly, about a minute. Carve meat & serve with the sauce.