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
How to Make Sunday Rib Roast Of Beef and Wild Mushrooms
- 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.
- 14Set aside.
- 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.