Garlic and Rosemary Rubbed Prime Rib with Red Wine Mushroom SauceFeatured by Landmark Vineyards in the Pinot Noir Wine Club.
The garlic and rosemary rub brings out tantalizing flavors and smells as this roast cooks. Drizzle with the red wine mushroom sauce and a glass of Pinot Noir.Yield: 4 - 6
Prep Time: 25 Minutes
Cook Time: 150 Minutes
• 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
• 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
Adjust oven rack to center position and heat oven to 250 degrees Fahrenheit.
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 tablespoons of the beef drippings. Add mushrooms to hot skillet and sauté 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 Fahrenheit for medium-rare and 140 degrees Fahrenheit 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.