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.

• Calories: 355 Calories

Ingredients

• 2 teaspoons water
• 1 tablespoon salt
• 2 tablespoons olive oil
• 1 cup chicken broth
• 1 tablespoon Dijon mustard
• 2 tablespoons minced fresh rosemary
• 8 large garlic cloves, minced
• 1 teaspoon cornstarch dissolved in
• 2 tablespoons ground black pepper (you can grind whole peppercorns in a blender)
• 2 (8 ounce) packages baby bella or domestic white mushrooms, sliced
• 0.75 cup red wine
• 1 (5 pound) boneless rib-eye roast, left at room temperature for 2 hours before
• 0.5 teaspoon minced fresh rosemary for the sauce

Recipe Instructions

Step 1

Adjust oven rack to center position and heat oven to 250 degrees F.

Step 2

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.

Step 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.

Step 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 degrees F for medium-rare and 140 degrees F for medium, 2 1/2 to 3 hours.

Step 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.