Sunday Rib Roast Of Beef and Wild Mushrooms1
By Just A Pinch KitchenCrew
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- 2 tsp
- 1 tsp
- garlic cloves, minced
- beef rib roast about 9 pounds
- 1 oz
- wild mushrooms, dried, any kind
- 2 c
- warm water
- 1 c
- beef broth
- leeks, white part only, finely chopped
- 2 Tbsp
- 3/4 lb
- wild mushrooms, fresh sliced
- 1 tsp
- 2 Tbsp
- chopped parsley
- plum tomatoes chopped
- salt and pepper to taste
1Combine salt, pepper and garlic and rub the mixture into the surface of the beef.
2Place the beef in a roasting pan, fat side up, and roast for 1 hour.
3Reduce the oven temperature to 400 degrees and continue roasting for about 1 1/2 hours, or until a meat thermometer inserted in the center of the meat registers 130 degrees for medium-rare or 140 degree for medium.
4About 30 minutes before the roast will be done, begin preparing the mushrooms.
5Soak the dried mushrooms in the warm water until they are completely soft and completely rehydrated, about 15 minutes.
6Squeeze out the mushrooms, rinse well, and set aside.
7Strain the soaking liquid through a coffee filter.
8Combine the strained soaking liquid and the beef broth in a saucepan, place over high heat and reduce to 1 cup; set aside.
9Saute the leeks in butter in a large deep skillet until softened.
10Add fresh wild mushrooms, leeks, soaked wild mushrooms, rosemary and parsley.
11Cook until the mushrooms begin to release their moisture.
12Add the tomatoes and the reduced soaking liquid.
13Season with salt and pepper, and simmer for 5 minutes.
15When the beef is done, remove it from the oven and allow it to rest 10 minutes before slicing.
16Cut the meat from the rack of bones and into 1/8-inch slices.
17Heat the mushroom sauce to a simmer and serve with the meat.