boneless garlic and rosemary rubbed prime rib with red wine mushroom sauce
Jesse Firestine
Ingredients
- Boneless Prime Rib Roast
- Garlic Cloves
- Fresh Rosemary Sprigs
- Olive Oil
- Sea Salt
- Black Pepper
- Red Wine
- Mushrooms (such as Cremini or Button)
- Beef Broth
- Thyme Leaves
- Shallots, Finely Chopped
- Unsalted Butter
- Fresh Parsley, Finely Chopped
- Brown Sugar (optional)
- Bay Leaf (optional)
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Steps
### How to Make a Stunning Boneless Garlic and Rosemary Rubbed Prime Rib with Red Wine Mushroom Sauce
Making a boneless garlic and rosemary rubbed prime rib with red wine mushroom sauce is not just about following a recipe—it's an art that can elevate your holiday meal or special occasion dinner. Here are detailed steps to ensure you achieve the perfect flavors and textures.
#### Ingredients:
- 1 (3.5 lbs) boneless beef rib roast
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 2 sprigs fresh rosemary
- 2 tablespoons Dijon mustard
- 1 teaspoon dried thyme
- 2 cups red wine
- 2 cups chicken broth
- 30 oz fresh mushrooms, sliced
- 1/4 cup unsalted butter
- Fresh parsley, chopped (for garnish)
#### Equipment:
- Large roasting pan
- Meat thermometer
### Step-by-Step Guide:
#### Preparing the Prime Rib:
1. **Seasoning:** Place the prime rib on a cutting board and season generously with salt and pepper.
2. **Rubbing:** In a small bowl, mix minced garlic, rosemary sprigs, Dijon mustard, thyme, olive oil, and a pinch of salt. Rub this mixture all over the meat to coat evenly.
#### Roasting the Prime Rib:
1. **Preheat Oven:** Preheat your oven to 425°F (220°C).
2. **Roast:** Place the seasoned prime rib in a large roasting pan. Roast for about 30 minutes, then reduce heat to 325°F (165°C). Continue roasting until the internal temperature reaches 130°F for medium-rare.
3. **Resting:** Remove from oven and let rest for at least 20-30 minutes before slicing.
#### Making the Red Wine Mushroom Sauce:
1. **Deglazing Pan:** After removing the prime rib, pour off any excess fat in the pan and place it on the stove over medium heat.
2. **Sauté Mushrooms:** Add sliced mushrooms to the pan and sauté for about 5 minutes until they start browning. Remove from pan and set aside.
3. **Reduce Sauce:** In the same pan, add red wine and chicken broth. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring to a simmer and let reduce by half, about 10-15 minutes.
4. **Blend:** Using an immersion blender or transferring to a regular blender, blend until smooth.
5. **Thicken Sauce:** Return blended sauce to heat and add butter gradually while stirring until desired thickness is achieved.
#### Serving:
- Slice the prime rib thinly across the grain and serve alongside the rich red wine mushroom sauce.
- Garnish with fresh parsley for an extra burst of color.
### Tips for Success:
- Letting the meat rest after roasting ensures that juices redistribute, making for a more flavorful cut.
- Use high-quality ingredients to enhance the overall taste. Fresh rosemary and mushrooms make all the difference!
- Adjust cooking time based on your preferred level of doneness; use a meat thermometer as a guide.
By following these detailed steps, you can create a memorable dish that will impress your guests and become a staple in your holiday meals or special occasions. Enjoy the process and the delicious results!