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Boneless Garlic and Rosemary Rubbed Prime Rib with Red Wine Mushroom Sauce
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Prep Time:
10 minutes
Cook Time:
175 minutes
Total Time:
185 minutes
Festive prime rib with sautéed mushrooms, rubbed with garlic and rosemary, oven-roasted perfection.
Ingredients:
  • 1 (5 pound) boneless rib-eye roast, left at room temperature for 2 hours before cooking
  • 2 tablespoons olive oil
  • 2 tablespoons ground black pepper (you can grind whole peppercorns in a blender)
  • 8 large garlic cloves, minced
  • 2 tablespoons minced fresh rosemary
  • 0.5 teaspoon minced fresh rosemary for the sauce
  • 2 (8 ounce) packages baby bella or domestic white mushrooms, sliced
  • 1 cup chicken broth
  • 0.75 cup red wine
  • 1 tablespoon Dijon mustard
  • 1 teaspoon cornstarch dissolved in
  • 2 teaspoons water
Instructions:
  • Preheat oven to 250 degrees F (120 degrees C) with the rack in the center position.
  • Preheat a 12-inch oven-proof skillet over medium-high heat. Coat the roast on all sides with oil, salt, and pepper. Utilize the exhaust fan, place the roast in the skillet, and sear until golden brown on all sides, approximately 10 minutes. Move the roast to a plate. Once cooled slightly, massage with garlic and rosemary all over.
  • Reserve 2 tablespoons of beef drippings and transfer mushrooms to the skillet. Sauté until golden brown for about 8 minutes. Combine broth, wine, and mustard; pour into the skillet and simmer to combine flavors and slightly reduce for about 3 minutes. Transfer the mushroom sauce to a bowl and set aside.
  • Place a wire rack on top of the skillet and position the roast on the rack. Slow-roast in the oven until the roast reaches an internal temperature of 135°F (57°C) for medium-rare or 140°F (60°C) for medium, typically taking 2 1/2 to 3 hours.
  • Place the roast on a cutting board and take out the rack from the skillet. If there is any excess fat, pour it off. Put the skillet over medium-high heat and pour the mushroom sauce back in. Let it simmer. Mix cornstarch and water in a liquid measuring cup. Pour the cornstarch slurry into the skillet and simmer until the sauce thickens slightly, approximately 1 minute. Slice the meat and serve it with the sauce.

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