Prime Rib with Mushroom Sauce - Made Easy

Succulent prime rib that just melts in your mouth 

is one of those amazing special dinners but if

you are like me, you may have sprung 

for the expensive roast and ended up with

just a Sunday dinner roast beef.

It wasn't until my friend Carrie made prime

rib that I learned how to do it right and now

it never fails.

The secret is using a thermometer to measure

the interior temperature of the meat and then

the mushroom sauce which is out of this world!

(Really, you will be tempted to drink this, or

you could turn it into a fabulous mushroom soup!)

Easy Prime Rib with Mushroom Sauce

Prime rib roast

Fresh garlic cloves, peeled

Beef rub

Mushroom Sauce

Preheat oven to 450 degrees.

Start with a prime rib roast (standing rib roast)

and it can be bone in or boneless.  We had a boneless

one.

Make 12 deep slits about 1 inch deep all over

the rib.  Insert a peeled clove of garlic in each

slit.

Rub a generous amount of the seasoning on all sides

pounding it in a little so it adheres.

Place in a roasting pan and cook at 450 

for 20 minutes,

then turn the temperature down to 275.  

It should cook

about 20 minutes per pound or 

two hours for a six pound

roast.  I have a temperature probe 

that connects to the

interior of my oven so I can 

monitor the temperature

the whole baking time.  

If you don't have that, about

at the end of your cooking time 

insert a meat thermometer

into the center of the roast.  

If you want it medium rare

cook it to 130 to 135.  

We like it more medium so I roasted

mine to 140.  Let it rest for 15 minutes.

Slice and serve with mushroom sauce.

(Yes, it really is that easy but don't skip the thermometer!)

Beef Rub

1 T. dried rosemary

1 T. cracked black pepper

1 T. granulated garlic

1 T. granulated onion

3 T. kosher salt

Mix the above and rub it generously over the roast,

pounding in to adhere it.

(Or if you don't want to make your own rub

you can sprinkle the roast generously with

rosemary and then generously with Montreal

Steak Seasoning - you know how much I love it!

This works great too!)

Mushroom Sauce

Melt 1/2 C. butter and add 

1 sweet onion, diced and 1 lb. sliced

mushrooms (the mushrooms will 

shrink down a lot).

Saute until the mushrooms 

and onions are tender.  Add

2 cloves garlic and saute until 

the garlic is translucent.

Meanwhile in a large stockpot

mix 4 1/2 teaspoons

beef base with 4 1/2 C. warm water.  

Add 1 1/2 tsp.demi glace 

(from Williams Sonoma or online - this is

a deeply flavored reduction 

made from beef.  You can

also make your own.  

It is pricey but lasts forever in the fridge.  

Online they have it in smaller amounts that 

would save money.)

Add 1 1/2 T. sherry wine vinegar.  

Bring everything to a boil.  

Meanwhile mix 2-3 T. cornstarch in 1/4 C.

cold water.  When the sauce is boiling stir in the

cornstarch and boil until thickened.  Add more cornstarch mixed with cold water if necessary to get it to thethickness you want.

When the sauce is thick, stir in the mushroom mix

and heat through.

Hope you enjoy this easy special occasion

recipe.

Click here for printable recipe.

I will be posting this with 

Foodie Friday