RIB ROAST WITH PORTABELLA MUSHROOM SAUCE
Prep Time: 15 Minutes
Cook Time: about 2 Hours
Ready In: 2 Hours and
Makes 6 to 8 servings
4 lb boneless prime rib
1 package powdered cream of mushroom soup mix
2 portabella mushrooms
1 cup beef stock
2 tsp flour
1 tbsp balsamic or red wine vinegar
1. Place boneless prime
rib roast, fat side up, on rack in roasting pan without lid.
2. Rub mushroom soup mix over
surface of roast.
3. Insert meat thermometer into
center of roast, avoiding fat.
4. Roast at 325°F per chart
RARE = 140ºF = 20 min per
MEDIUM = 160ºF = 25 min per lb.
WELL = 170ºF = 30 min per lb.
5. Remove roast from oven 5°F
below desired doneness temperature.
6. Tent roast with foil and let
stand for 10-15 minutes on cutting board before carving.
7. Meanwhile, slice mushrooms
1/4 inch thick; cut each slice in half lengthwise.
8. Heat roasting pan over medium-high
heat for 1 minute. Pour in beef stock, stirring to scrape up
any brown bits. Add mushrooms and simmer 10 minutes.
9. Mix flour with vinegar and
whisk into pan. Bring to a boil, whisking constantly until thickened.
Season with salt and pepper to taste.