Prime Rib Roast With Rosemary and Garlic

Name: Prime Rib Roast With Rosemary and Garlic
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 8-10 slices, 8-10 serving(s)
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

(1)

Recipe by Park Rangerette

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.

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READY IN: 2hrs 50mins

SERVES: 8-10

YIELD: 8-10 slices

UNITS: US

INGREDIENTS

Nutrition

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

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.
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.
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.
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.

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