Prime Rib Roast With Rosemary And Garlic

Total Time: 2 hrs 50 mins Preparation Time: 20 mins Cook Time: 2 hrs 30 mins

Ingredients

• 5 lbs boneless rib-eye roast, leave at room temp. 2 hrs. before cooking
• 2 tablespoons olive oil
• 1 tablespoon salt
• 2 tablespoons ground black pepper
• 8 large garlic cloves, minced
• 2 tablespoons rosemary, minced
• 20 ounces baby portabella mushrooms, sliced (2 10-oz. packages)
• 1 cup chicken broth
• 3/4 cup red wine
• 1 tablespoon dijon mustard
• 1 teaspoon cornstarch, dissolved in 2 tsp. water

Recipe

• 1 heat oven to 250 degrees and heat a large skillet over medium-high heat. rub roast on all sides with oil, salt & pepper. add roast to hot skillet & brown on all sides, about 10 minutes. transfer roast to a plate. when cool enough to handle, rub garlic & rosemary all over.
• 2 meanwhile, pour off all but 2 t of the beef drippings. add mushrooms & saute' until well browned, about 8 minutes. mix broth, wine & mustard; add to mushrooms & simmer to blend flavors & reduce slightly, about 3 minutes. pour mushroom sauce into a bowl & set aside.
• 3 set a wire rack over the skillet, set roast on rack (or use a regular roasting pan with a v-rack). slow roast in oven 2-1/2 to 3 hours until meat reaches an internal temp of 135 degrees for medium-rare or 140 degrees for medium.
• 4 transfer roast to cutting board and 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 simmer until sauce thickens slightly, about a minute. carve meat & serve with the sauce.