This prime rib makes a festive feast because it is covered in sautéed mushrooms. The rib should be seared in a skillet first for excellent color and flavor, and then rubbed with minced garlic and rosemary before going into the oven.
| 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
Instructions
- Adjust the oven rack to center position and heat the oven to 250 degrees F (120 degrees C).
- 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.
- 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.
- 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.
- 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
| Calories | 355 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 99 mg |
| Dietary Fiber | 2 g |
| Protein | 36 g |
| Saturated Fat | 6 g |
| Sodium | 1151 mg |
| Sugars | 0 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
By FAR the best Christmas rib roast have ever enjoyed. I did NOT pay for Prime this year, and went with a well marbled Choice cut. Could not believe how well this turned out! I actually had my first bite cut with a fork:). The difference this year over other years was: completely room temperature ahead , the searing, and placing it on a rack. 6 lb. pound roast and was perfectly done at 2.5 hours. I liked the mushroom sauce, however it really isn’t a requirement. Nice addition. Will always cook future roasts this way. We all loved it.
Delicious – did not change a thing. Family raved about how good it was.
Even with misreading some directions and leaving out the mushroom, this was still a moist and delicious roast recipe for my first try. Excited to try again, with more care.
I made it for a Thanksgiving Dinner for two. My wife and I thoroughly enjoyed it. The recipe was easy to follow even though I used a 6lb bone-in Prime Rib instead of the prescribed 5lb bone-out.
I used this recipe for a couple of boneless ribeye steaks. They were AMAZING. I followed the instructions in proportion to the 2, 1lb steaks I purchased. The flavor and tenderness were incredible and this was probably the best steak I’d ever made. The mushrooms made it even better and rounded out the flavor quite nicely.
Very good!
I only made the wine sauce to cook mushroom in. Excellent sauce! I will definitely make the sauce again, and plan on trying the whole prime rib recipe as well.
Easy recipe. I didnt change any of the ingredients just the cooking time. I cooked mine for about 3 1/2 hours. It tasted great and was very tender.
This was delicious. I had a 3.5 lb roast and tried to time my dinner based on the times given less 1.5 lbs. So glad I have a great meat thermometer and didn’t solely rely on my calculations. Roast took 2.5 hours and that was after adjusting the temp to 325 after realizing it may be midnight before dinner is served. Still – cooked to a perfect med-rare. Lots of great flavor and had just enough drippings for a wonderful yorkshire pudding!
I had a 7 pound roast. Night before, I made a paste out of rosemary, garlic, salt and pepper and used a sharp knife to peel back the fat layer on the top of the roast. covered the underlying meat with the paste, and replaced the fat layer. Then, I used cooking twine to tie the roast together. Let it marinate overnight – then proceeded with the rest of the recipe as written. DELICIOUS!!!
Excellent! Recipe is spot on. The meat was like butter, perfectly cooked. I prefer an Au ju to the thicker gravy but it was rich & tasty.
7 pounder worked perfectly. Needed an extra half hour, just went by a meat thermometer.
the first time I made the sauce, I thought it was too similar in taste. The next time I used beef broth instead of chicken broth, omitted the mustard, and added 2 Tbsp red plum jam. The salty/sweet was a nice contrast.
Made it as written and loved it, except for the mustard. Next time I’ll use half as much.
I cooked a 7 lb standing rib roast and took it out when internal temp was 120 degrees. I let roast rest for 20 minutes before serving. It was medium rare and delicious.
I was worried about this very expensive 5 pounds of meat. I had to make sure to cook it properly. This recipe made that easy and the meat was so moist.
Absolutely delicious! This prime rib made a great Christmas dinner for 5 people, with a little leftover. Easy-to-follow recipe, didn’t change anything. The expensive cut of meat was worth it! This is a keeper for my holiday meals.
Roasted USDA Choice 7 lb strip loin in convection oven @ 300 & pulled it @ 143. It was dry, tough, medium (rather than medium rare), & over-powered by the taste of garlic & rosemary.
Easy and delicious
This method and timing makes the perfect boneless rib eye roast! Medium-rare and a hit with everyone I’ve ever made this for. Keep the browning timing as it suggests. If you brown it too long, the oven timing needs to be shortened. Low oven temperature helps keep the oven clean too! I leave the meat out to get to room temperature for several hours before cooking – this is key! I tried the sauce once. Not crazy about it.
OMG! Better than the prime rib dinner I paid megabucks for at the local high end steak house! Took it out at 145 for a perfect medium. The red wine mushroom sauce was to die for.