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

4.7
(112)

This prime rib coated in sautéed mushrooms makes a festive dinner. For great color and flavor, sear the rib first in a skillet, then rub minced garlic and rosemary all over the meat before popping it in the oven.

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Prep Time:
10 mins
Cook Time:
2 hrs 55 mins
Total Time:
3 hrs 5 mins
Servings:
8

Ingredients

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

  • 2 tablespoons olive oil

  • 1 tablespoon salt

  • 2 tablespoons ground black pepper (you can grind whole peppercorns in a blender)

  • 8 large garlic cloves, minced

  • 2 tablespoons minced fresh rosemary

  • ½ teaspoon minced fresh rosemary for the sauce

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

  • 1 cup chicken broth

  • ¾ cup red wine

  • 1 tablespoon Dijon mustard

  • 1 teaspoon cornstarch

  • 2 teaspoons water

Directions

  1. Adjust the oven rack to 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 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.

  3. 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.

  4. 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.

  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.

Nutrition Facts (per serving)

355 Calories
18g Fat
6g Carbs
36g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 355
% Daily Value *
Total Fat 18g 23%
Saturated Fat 6g 31%
Cholesterol 99mg 33%
Sodium 1151mg 50%
Total Carbohydrate 6g 2%
Dietary Fiber 2g 6%
Total Sugars 0g
Protein 36g 73%
Vitamin C 2mg 2%
Calcium 35mg 3%
Iron 5mg 27%
Potassium 565mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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