Sunday Rib Roast Of Beef and Wild Mushrooms

Sunday Rib Roast Of Beef And Wild Mushrooms Recipe

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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.

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About Sunday Rib Roast Of Beef and Wild Mushrooms

Course/Dish: Beef, Roasts
Other Tag: Quick & Easy