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

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

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

Ingredients

45 mins

8 servings

5 lbboneless rib-eye roast---left at room temperature for 2 hours before cooking
2 tbspolive oil
1 tspsalt
2 tbspground black pepper(you can grind whole peppercorns in a blender)
8 largegarlic cloves---minced
2 tbspminced fresh rosemary
1/2 tspminced fresh rosemary for the sauce
16 ozpackage baby bella or domesric white mushrooms,sliced
1 cupchicken broth
3/4 cupred wine
1 tbspDijon mstard
1 tspcornstarch desolved in
2 tspwater

45 mins

1

Adjust oven rack to center position and heat oven to 250°F
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.
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.
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.
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.
6

I usualy cook in slow cooker with thermometer in roast.