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Ingredients
- 1 (7-lb.) 4-bone prime rib roast, chine bone removed
- 1/3 cup Dijon mustard
- 3 garlic cloves, minced
- 1 tablespoon chopped fresh rosemary
- 2 tablespoons olive oil
- 7 teaspoons kosher salt
- 2 1/4 teaspoons freshly ground black pepper
- 2 tablespoons butter
- 2 (8-oz.) packages fresh mushrooms, quartered
- 2 shallots, minced
- 1/2 cup dry red wine
- 1 cup beef broth
Details
Servings 8
Adapted from myrecipes.com
Preparation
Step 1
1. Prepare Roast: Let roast stand at room temperature 1 hour.
2. Preheat oven to 450°. Whisk together mustard and next 3 ingredients; reserve 1 Tbsp. mixture. Rub remaining mixture over roast; sprinkle with salt and pepper. Place roast on a lightly greased rack in a roasting pan.
3. Bake at 450° on lower oven rack 45 minutes. Reduce oven temperature to 350°; bake 1 hour and 10 minutes or until a meat thermometer inserted into thickest portion registers 120° to 130° (medium-rare) or 130° to 135° (medium). Let stand 30 minutes; transfer roast to a serving platter, reserving drippings in pan.
4. Meanwhile, prepare Red Wine Mushrooms: Skim fat from reserved drippings; place pan on stove top over 2 burners. Melt butter in pan over medium-high heat, stirring occasionally and moving pan as necessary to prevent hot spots. Add mushrooms; sauté 3 minutes. Add shallots; cook, stirring constantly, 3 to 4 minutes or until tender. Stir in wine; cook, stirring constantly, 2 minutes. Stir in broth; reduce heat to medium, and simmer, stirring constantly, 5 minutes. Stir in reserved 1 Tbsp. mustard mixture. Add salt and pepper to taste. Slice roast, and serve with mushroom mixture.
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