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

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

Cost $45, save $20

Source: Recommended by CookPal

  • 175 Min
  • 8 Servings
  • $45

INGREDIENTS

  • Meat

    • 1 (5 pound) boneless rib-eye roast, left at room temperature for 2 hours before cooking

  • Seasonings and Oils

    • 2 tablespoons olive oil
    • 🧂 1 tablespoon salt
    • 🍶 2 tablespoons ground black pepper
    • 🧄 8 large garlic cloves, minced
    • 2 tablespoons minced fresh rosemary
    • ½ teaspoon minced fresh rosemary for the sauce

  • Mushrooms and Vegetables

    • 🍄 2 (8 ounce) packages baby bella or domestic white mushrooms, sliced

  • Liquids

    • 🍗 1 cup chicken broth
    • 🍷 ¾ cup red wine

  • Others

    • 1 tablespoon Dijon mustard
    • 1 teaspoon cornstarch
    • 💧 2 teaspoons water

STEPS

1

Adjust the oven rack to the center position and heat the oven to 250 degrees F (120 degrees C).

2

Heat a 12-inch oven-proof skillet over medium-high heat. Rub roast on all sides with olive oil, salt, and pepper. Sear the roast on all sides for about 10 minutes total. Transfer roast to a plate and allow to cool enough to handle. Rub minced garlic and fresh rosemary all over the roast.

3

Pour off all but 2 tablespoons of beef drippings from the skillet. Add mushrooms to the skillet and sauté until well browned, about 8 minutes. Mix chicken broth, red wine, and Dijon mustard; add to mushrooms and simmer to blend flavors and reduce slightly, about 3 minutes. Pour sauce into a bowl and set aside.

4

Set a wire rack over the skillet and place the roast on the rack. Slow-roast in the oven until the internal temperature of the roast reaches 135 degrees F (57 degrees C) for medium-rare or 140 degrees F (60 degrees C) for medium, about 2.5 to 3 hours.

5

Transfer roast to a cutting board and remove the rack from the skillet. Pour off excess fat from the skillet if needed. Set skillet over medium-high heat and return mushroom sauce to the pan, bringing it to a simmer. Mix cornstarch and water to form a slurry and add it to the sauce, simmering until the sauce thickens slightly, about 1 minute. Carve the meat and serve with the mushroom sauce.

NUTRIENTS

Per 1 serving

🔥

355

Calories

  • 36
    Protein
  • 6
    Carbs
  • 18
    Fats

💡 Let the roast rest at room temperature before cooking to ensure even cooking.Use an instant-read thermometer for precise doneness.Pair with roasted vegetables or mashed potatoes for a complete meal.