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

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

70 Reviews 3 Pics
USA WEEKEND columnist Pam Anderson
Recipe by  USA WEEKEND columnist Pam Anderson

“Anchor dinner with a festive rib roast. For great color and flavor, sear it first in a skillet, then rub the meat all over with minced garlic and rosemary before popping it in the oven.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Adjust oven rack to center position and heat oven to 250 degrees F.
  2. Heat a large (12-inch) skillet over medium-high heat. Rub roast on all sides with oil, salt and pepper. Turn on exhaust fan, add roast to hot skillet and brown on all sides, about 10 minutes total. Transfer roast to a plate. When cool enough to handle, rub garlic and rosemary all over.
  3. Meanwhile, pour off all but 2 Tbs. of the beef drippings. Add mushrooms to hot skillet and saute 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.
  4. Set a wire rack over the skillet and set roast on rack. Slow-roast in oven until roast reaches an internal temperature of 135 degrees F for medium-rare and 140 degrees F for medium, 2 1/2 to 3 hours.
  5. 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. Add cornstarch and continue to simmer until sauce thickens slightly, about a minute. Carve meat and serve with the sauce.

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Reviews (70)

Rate This Recipe
JDVMD
83

JDVMD

Upped the amounts significantly because my roast was more than 11 pounds. Also added thyme. Incredible taste. The sauce was average and probably wouldn't fool with it again but the beef was delicious and so tender.

VORCHA
73

VORCHA

Looks fancy and tastes extremely expensive but is fairly easy to put on the table. I cut slits into my roast, put a sliver of garlic and a few leaves of rosemary into the slit instead of simply rubbing the outside of the roast. The flavor is much stronger than simply rubbing the top. I didn't mess with the mushroom sauce at all until the very end.

Mrs. Chef Esh
71

Mrs. Chef Esh

I really wanted to impress my husband with a wonderful romantic dinner in our new home and this recipe did the trick. Two hints that really helped me, let the meat come up to room temp before you roast it just like the recipe says, and invest in thermometer, also let it rest for 15-30 minutes after you take it out of the oven, it will continue to cook...you really can't go wrong then. The ajus was out of this world!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 355 cal
  • 18%
  • Fat
  • 17.8 g
  • 27%
  • Carbs
  • 6 g
  • 2%
  • Protein
  • 36.4 g
  • 73%
  • Cholesterol
  • 99 mg
  • 33%
  • Sodium
  • 1151 mg
  • 46%

Based on a 2,000 calorie diet

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