15 sunday rib roast of beef and wild mushrooms beef
Orval Zemaitis
Ingredients
Sure, here's a list of ingredients for a delicious 15-Sunday Rib Roast of Beef with Wild Mushrooms, optimized for SEO visibility:
**Primary Ingredients**:
- 15-pound bone-in rib roast of beef, well-trimmed
- Kosher salt and freshly ground black pepper, to taste
- Olive oil, for searing
- 1 tablespoon minced garlic
- 2 cups mixed wild mushrooms (such as crimini, shiitake, oyster), cleaned and sliced
**For the Mushroom Sauce**:
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups beef broth
- 1/2 cup red wine
- 1/4 cup heavy cream
- Fresh parsley, chopped, for garnish
**Additional Ingredients**:
- Assorted other vegetables of your choice (such as potatoes, carrots, and onions), peeled and cubed
Feel free to adjust the ingredients and seasoning according to your personal preferences and taste. This recipe should serve around 10-12 people.
Steps
## Instructions: How to Roast a 15-Sunday Rib Roast of Beef with Wild Mushrooms
**Prep Time**: 15 minutes
**Cook Time**: 3 hours
**Total Time**: 3 hours 15 minutes
**Servings**: 8-10
### Ingredients:
- 1 (5-6 lb) boneless beef rib roast
- 3 tablespoons olive oil
- 1/2 tablespoon kosher salt
- 1 1/2 tablespoons freshly cracked black pepper
- 3/4 cup dry red wine
- 1 cup beef broth
- 8 ounces of cremini mushrooms (cleaned and sliced)
- 8 ounces sliced shitake mushrooms
### 1. Preparation Stage:
**a. Meat Prep**
- Preheat the oven to 400 °F (204 °C).
- Trim the beef rib roast's external fat layer, leaving ¼ of the natural fat for flavor.
**b. Seasoning**
- On a plate, mix one tablespoon of pepper, half the desired salt amount, and one tablespoon of oil.
- Pat the dry seasoning mixture onto the rib roast all over.
### 2. Rib Roast Oven-roasting Phase
- Move the seasoned rib roast onto a wire rack inside the shallow roasting pan.
- Transfer to the upper middle rack in the preheated oven and start roasting.
### 3. Basting Time
- After 15 minutes of initial roasting, lower the oven temperature to 325 °F (164 °C), allowing meat juices to start accumulating at the pan's base.
- Baste your beef rib roast regularly after that – it is best done every 20-30 minutes while adding the meat-based cooking liquid that gathers at the roasting pan's bottom.
**Tip**: Don't discard accumulated liquids – they turn into a rich and hearty beef au jus for serving.
### 4. Adding a Mushroom Sauce Depth
- As you approach the desired doneness level: for medium-rare roast beef (approximately 125 – 135 F internal temperature), it's time to enhance flavor.
- Heat 2 tablespoons of the remaining oil in a large pan over medium to high heat. Add wild mushrooms, a little salt, and stir occasionally for about 6–7 minutes while sautéing – this is when intense aroma and caramelization start happening. Remove mushrooms from the pan and move them into a separate bowl temporarily.
**Tip**: Ensure you leave behind those tasty caramelized bits when moving sautéed mushrooms.
### 5. Building up a Sauce
- In the same sauteing pan, use one tablespoon of fat remaining after cooking mushrooms to introduce red wine on high heat – you will immediately hear it sizzle (be vigilant and watch out for any potential sparks from alcohol evaporating quickly) and smell red wine reduction happening almost immediately, but take it one step further while constantly scraping those leftover yummy bits.
- Now it's beef broth's turn – pour it carefully, as steam likely awaits (be ready with an exhaust fan). Give this beef sauce 2 additional minutes of simmering and stirring.
- Pour this wild mushroom pan sauce directly, evenly all over the roasting pan and meat resting inside before returning it to the oven. This stage adds intense aroma and flavor without the hassle of moving your beef rib roast into another vessel – an ultimate "one-pan wonder" scenario.
### 6. Finish Roasting the Roast Beef with Added Sauce.
- The magic happens now in the oven with this delicious concoction inside the pan, beneath, and all around the rib roast with wild mushroom pan sauce as the grand finale before resting period comes into play. Roast until desired doneness (the roast will need about 20 extra minutes of oven time). Remember, while resting, it will elevate in a few more F degrees because roast's inner heat redistributes. Check temperature near the middle's thickest part using a meat thermometer for accuracy's sake – remember internal cook temperature guidelines (USDA-approved):
* 120–125 °F for rare.
* 130–135 °F for medium rare.
* 140–145 °F for medium-well done.
* 150–155 °F for well-done.
### 7. Rest the Roasted Beef Rib Roast for at Least 30 Minutes.
Remember those juices retained with careful basting and that luscious mushroom pan sauce resting beneath? – It would help if you gave both time for redistribution by resting to get evenly infused back into the meat fibers, providing maximum taste retention without unnecessary juice leak-out while carving this impressive, delicious creation once sliced open before you for dining pleasure. The beef rib roast needs to rest at least 30 minutes after being removed from