sunday rib roast of beef and wild mushrooms

How To Make sunday rib roast of beef and wild mushrooms

• Step 1
  Combine salt, pepper and garlic and rub the mixture into the surface of the beef.
• Step 2
  Place the beef in a roasting pan, fat side up, and roast for 1 hour.
• Step 3
  Reduce 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.
• Step 4
  About 30 minutes before the roast will be done, begin preparing the mushrooms.
• Step 5
  Soak the dried mushrooms in the warm water until they are completely soft and completely rehydrated, about 15 minutes.
• Step 6
  Squeeze out the mushrooms, rinse well, and set aside.
• Step 7
  Strain the soaking liquid through a coffee filter.
• Step 8
  Combine the strained soaking liquid and the beef broth in a saucepan, place over high heat and reduce to 1 cup; set aside.
• Step 9
  Saute the leeks in butter in a large deep skillet until softened.
• Step 10
  Add fresh wild mushrooms, leeks, soaked wild mushrooms, rosemary and parsley.
• Step 11
  Cook until the mushrooms begin to release their moisture.
• Step 12
  Add the tomatoes and the reduced soaking liquid.
• Step 13
  Season with salt and pepper, and simmer for 5 minutes.
• Step 14
  Set aside.
• Step 15
  When the beef is done, remove it from the oven and allow it to rest 10 minutes before slicing.
• Step 16
  Cut the meat from the rack of bones and into 1/8-inch slices.
• Step 17
  Heat the mushroom sauce to a simmer and serve with the meat.
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