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

This prime rib coated in sautéed mushrooms makes a festive meal. Be sure to rub minced garlic and rosemary all over it before popping it in the oven.

• Preparation Time: 10 mins
• Cooking Time: 2 hr 55 mins
• Total Time: 3 hr 5 mins
• 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
• 0.5 teaspoon minced fresh rosemary for the sauce
• 1 (5 pound) boneless rib-eye roast, left at room temperature for 2 hours before

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

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. Stir together cornstarch and water in a liquid measuring cup. Add cornstarch slurry and continue to simmer until sauce thickens slightly, about a minute. Carve meat and serve with sauce.