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Prime Rib Roast with Mushroom Gravy

Food Network Canada

 

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ingredients

1 9
lb(s) well-trimmed, rib roast
tsp rosemary, chopped
1
Tbsp coarse kosher salt
2
tsp freshly ground black pepper
½
cup olive oil
4
Tbsp butter
1
lb(s) button mushrooms, cut into ¼ inch pieces
2
shallots, finely diced
2
Tbsp all purpose flour
3
cup beef broth
¾
cup dry red wine
1
bunch rosemary for garnish
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directions

Step 1

Preheat oven to 350*F.

Step 2

Place the rib roast, fat side up, in heavy roasting pan. Mix 4 teaspoons rosemary, salt and pepper in small bowl. Stir in 1/2-cup oil. Rub mixture all over roast.

Step 3

Melt 2 tablespoons butter in large skillet over medium-high heat. Add the mushrooms and sauté until golden brown. Add the shallots and garlic and sauté for 1 minute. Remove from heat. Combine flour, remaining 2 tablespoons butter in small bowl and mix into a smooth paste.

Step 4

Cook the roast until a meat thermometer inserted straight down into top center of roast registers 125°F to 130°F for medium-rare, about 2 hours 30 minutes.

Step 5

Transfer roast to platter and cover loosely with foil and let rest 35 to 40 minutes. Skim any fat from top of pan juices and reserve juices in pan.

Step 6

Set the roasting pan atop 2 burners over medium-high heat. Add the wine and bring to a boil, scraping up any browned bits. Add mushroom mixture, then butter flour mixture whisk constantly over medium-high heat until sauce thickens, about 2 minutes. Season the sauce with salt and pepper.

Step 7

Garnish roast on platter with fresh rosemary sprigs. Slice roast and serve, passing mushroom sauce separately.

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