Easiest Way to Make Perfect Boneless Garlic And Rosemary Rubbed Prime Rib with Red Wine Mushroom Sauce

Boneless Garlic And Rosemary Rubbed Prime Rib with Red Wine Mushroom Sauce.

You can cook Boneless Garlic And Rosemary Rubbed Prime Rib with Red Wine Mushroom Sauce using 13 ingredients and 6 steps. Here is how you cook it.

Ingredients of Boneless Garlic And Rosemary Rubbed Prime Rib with Red Wine Mushroom Sauce

1. Prepare 5 lb of boneless rib-eye roast---left at room temperature for 2 hours before cooking.
2. Prepare 2 tbsp of olive oil.
3. You need 1 tsp of salt.
4. Prepare 2 tbsp of ground black pepper(you can grind whole peppercorns in a blender).
5. Prepare 8 large of garlic cloves---minced.
6. Prepare 2 tbsp of minced fresh rosemary.
7. You need 1/2 tsp of minced fresh rosemary for the sauce.
8. It's 16 oz of package baby bella or domesric white mushrooms,sliced.
9. It's 1 cup of chicken broth.
10. You need 3/4 cup of red wine.
11. Prepare 1 tbsp of Dijon mstard.
12. It's 1 tsp of cornstarch desolved in.
13. You need 2 tsp of water.

Boneless Garlic And Rosemary Rubbed Prime Rib with Red Wine Mushroom Sauce instructions

1. Adjust oven rack to center position and heat oven to 250°F.
2. Heat a large 12 insh skillet over medium-high heat.Rub roast on all sides with oil,salt pepper.Turn on exhaust fan,add roast to hot skillet and brwn on allsdes,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°F for medium-rare and 140°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..
6. I usualy cook in slow cooker with thermometer in roast..