This prime rib coated in sautéed mushrooms makes a festive dinner For great color and flavor sear the rib first in a skillet then rub minced garlic and rosemary all over the meat before popping it in the oven
Prep Time
3 hrs 5 mins
Dificult
Medium
Servings
8
Ingredients
Instructions
Adjust the oven rack to center position and heat the oven to 250 degrees F (120 degrees C).
Heat a 12-inch oven-proof skillet over medium-high heat. Rub roast on all sides with oil
salt
and pepper. Turn on the exhaust fan
add roast to the hot skillet
and brown it on all sides
about 10 minutes total. Transfer roast to a plate. When cool enough to handle
rub garlic and rosemary all over.
Pour off all but 2 tablespoons of beef drippings. Add mushrooms to the 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 the rack. Slow-roast in the oven until roast reaches an internal temperature of 135 degrees F (57 degrees C) for medium-rare. For medium
140 degrees F (60 degrees C) for medium
about 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. Stir together cornstarch and water in a liquid measuring cup. Add cornstarch slurry and continue to simmer until sauce thickens slightly