Ingredients
- Listed below
Preparation
Step 1
Herbed Prime Rib
Ingredients:
3 tablespoons finely chopped fresh rosemary leaves
3 tablespoons finely chopped fresh thyme leaves
6 medium garlic cloves, crushed
2 tablespoons olive oil
1 5-lb bone-in rib roast, trimmed of excess fat (figure 6-8oz of meat per person)
Kosher salt
Freshly ground black pepper
In a small bowl, mix first 4 ingredients together until a thin paste forms. Coat the roast evenly on all sides with the paste. Season the roast generously with salt and pepper. Allow the roast to stand at room temperature for 30 to 45 minutes before roasting.
Preheat the oven at 400 degrees.
Cook until the internal temperature reaches 120 to 125 degrees for medium-rare, about 1 ½ hours.
Remove the roast from the oven, cover loosely with foil, and let rest about 20 minutes. Cut the roast into thick slices and serve immediately with the cognac mushrooms and onions.
Cognac Mushrooms & Onions
½ cup (1 stick) unsalted butter, divided
1 pound medium-size firm white mushrooms, brushed clean, stems trimmed flush with the caps
8 ounces pearl onions, peeled or frozen white pearl onions, thawed
2 ounces cognac or brandy
1½ tablespoons fresh lemon juice
¾ cup chicken broth or stock
About 25 minutes before the roast is ready to serve, prepare the mushrooms and onions. In a large nonstick skillet over medium-high heat, melt ¼ cup of the butter. Put the mushrooms (rounded side down first) and onions in the skillet and season with ½ teaspoon salt and ½ teaspoon pepper. Cook until the mushrooms and onions are golden brown, 8 to 10 minutes, turning once after 4 to 5 minutes. Reduce the heat to medium-low, cover the skillet, and cook until tender and cooked through, 12 to 15 minutes more, turning occasionally for even cooking. Add the cognac and lemon juice to the skillet; increase the heat to medium-high and cook, uncovered, until the liquid is reduced by half, 30 seconds to 1 minute. Add the broth and cook until the liquid is reduced by about one-third, 2 to 3 minutes. Stir in the remaining ¼ cup butter and swirl the skillet, forming a slightly thickened sauce. Remove from the heat and cover to keep warm.