Popular Recipes: Boneless Garlic and Rosemary Rubbed Prime Rib with Red Wine Mushroom Sauce

Looking for recipes Boneless Garlic and Rosemary Rubbed Prime Rib with Red Wine Mushroom Sauce, each of our site provides recipes Boneless Garlic and Rosemary Rubbed Prime Rib with Red Wine Mushroom Sauce that an individual need Listed below are the dishes Boneless Garlic and Rosemary Rubbed Prime Rib with Red Wine Mushroom Sauce of which you need

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

"Anchor dinner with a festive rib roast. For great color and flavor, sear it first in a skillet, then rub the meat all over with minced garlic and rosemary before popping it in the oven."

Ingredients :

  • 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 (you can grind whole peppercorns in a blender)
  • 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

Instructions :

Prep : Cook : 8M Ready in :
  • Adjust oven rack to center position and heat oven to 250 degrees F.
  • 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 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.
  • 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 F for medium-rare and 140 degrees F 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.

Notes :

  • Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Thanks to visiting our blog. no longer forget to bookmark the site, if our web-site provides the best tested recipes.

Komentar

Posting Komentar