Beef Roast Recipes

Certified Angus Beef® Bone-In Prime Rib Roast

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

Ingredients

• 1 (4 lb.) boneless prime rib roast, room temperature (set out about 2 hours before cooking)
• 2 T. olive oil
• 1 T. salt
• 2 T. fresh ground black pepper
• 8 large cloves of garlic, minced
• 2 T. fresh rosemary, minced
• 1/2 t. fresh rosemary, minced for sauce
• 2 (8 oz.) packages white mushrooms, sliced
• 1 cup chicken broth
• 3/4 cup red wine
• 1 T. Dijon mustard
• 1 t. cornstarch dissolved in 2 t. of water

Directions

1. Put an oven rack in the center and pre-heat to 250 degrees.
2. Heat a large skillet over medium-high heat, rub roast with salt pepper and oil, and add to skillet.
3. Brown the roast on all sides; it will take about 10 minutes. Transfer to a plate. When it has cooled enough, rub rosemary and garlic all over.
4. Save 2 T. of the beef dripping from your skillet and add your mushrooms to the hot skillet. Sauté for about 8 minutes, or until well-browned.
5. Mix the chicken broth, wine, and mustard. Then add to mushrooms and simmer for about 3 minutes. Keep the sauce in a bowl.
6. Position roast on a roasting rack and slow roast until the internal temperature reaches 140 degrees for medium. Medium rare will be about 135 degrees. This will take about 2 ½ - 3 hours. When cooked, place roast on a cutting board.
7. Place skillet over medium-high heat, add mushroom mixture and simmer. Add cornstarch and simmer until sauce slightly thickens; around 1 minute.
8. Carve meat and serve with sauce.

Serves 6