Recipes

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

Written on January 31, 2006

Treat your loved ones to a healthier prime rib dinner and give them some extra iron for the day.

1 boneless rib-eye roast (about 5 pounds), left a room temperature for 2 hours before cooking
2 Tbs. olive oil
1 Tbs. salt
2 Tbs. ground black pepper (grind whole peppercorns in a blender)
8 large garlic gloves, minced
2 Tbs. minced fresh rosemary, plus 1/2 tsp. for the sauce
2 10-ounce packages baby bella or white mushrooms sliced
1 cup chicken broth
3/4 cup red wine
1 Tbs. Dijon mustard
1 tsp. cornstarch dissolved in 2 tsp.. water

Adjust oven rack to center position and heat oven to 250 degrees. Heat a 12-inch skillet over medium-high flame. Rub roast on all sides with oil, salt and pepper. Turn on exhaust fan, add roast to a hot skillet, and brown on all sides about 10 minutes total. Transfer roast to a plate. When cool, rub garlic and rosemary all over.
Pour off all but 2 Tbs. of the beef drippings. Add mushrooms to hot skillet and saute until browned, about 8 minutes. Mix broth, wine and mustard; add to mushrooms. Simmer to blend flavors, about 3 minutes.
Pour sauce into a bowl and set aside.
Set a wire rack over the skillet, and 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 and internal temperature of 135 degrees for medium-rare or 140 for medium.
Transfer roast to a cutting board and remove rack from skillet or pan. Pour off excess fat, if any.
Set skillet or pan over medium-high heat, return mushroom sauce to pan, and heat to a simmer. Stir in cornstarch and simmer until sauce thickens slightly, about a minute. Carve meat and serve with the sauce.

Serves 8.
Nutritional analysis per serving: 304 calories, 36 g protein, 7 g carbohydrate, 16 g fat (4 g saturated), 2 g fiber.