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

  • 1 (5 pound) boneless rib-eye roast, left at room temperature for 2 hours before cooking
  • 2 tablespoons olive oil
  • 1 tablespoon salt
  • 2 tablespoons ground black pepper (you can grind whole peppercorns in a blender)
  • 8 large garlic cloves, minced
  • 2 tablespoons minced fresh rosemary
  • 1/2 teaspoon minced fresh rosemary for the sauce
  • 2 (8 ounce) packages baby bella or domestic white mushrooms, sliced
  • 1 cup chicken broth
  • 3/4 cup red wine
  • 1 tablespoon Dijon mustard
  • 1 teaspoon cornstarch dissolved in
  • 2 teaspoons water
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