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Roast Virgin – Prime Rib Roast With Mushroom Gravy

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This weekend in between sessions of massive snow shoveling, I decided to make something that I personally, had never made before – A Roast! It may seem unusual that such a staple would be absent from my favorite recipes but ever since living at home with my mother, I haven’t had the desire to eat any roast beef, let alone make roast beef. So I set out scouring the internet for some kind of roast beef recipe that was ‘jazzed’ up a bit. Something to make it taste not so much like roast beef. I came across the following Lynn Crawford recipe from the Food Network and set out to make my very first roast beef.  It turned out stunning and was a perfect touch for such a snow day!

 

Ingredients:

1 – 9 pound well-trimmed, rib roast

4 teaspoons rosemary, chopped

1 tablespoon coarse kosher salt

2 teaspoons freshly ground black pepper

1/2 cup olive oil

4 tablespoons butter

1 pound button mushrooms, cut into ¼ inch pieces

2 shallots, finely diced

2 tablespoons all purpose flour

3 cups beef broth

3/4 cup dry red wine

1 bunch rosemary for garnish

 

Instructions:

Preheat oven to 350*F. Place the rib roast, fat side up, in heavy roasting pan. Mix 4 teaspoons rosemary, salt and pepper in small bowl. Stir in 1/2-cup oil. Rub mixture all over roast. Melt 2 tablespoons butter in large skillet over medium-high heat. Add the mushrooms and sauté until golden brown. Add the shallots and garlic and sauté for 1 minute. Remove from heat. Combine flour, remaining 2 tablespoons butter in small bowl and mix into a smooth paste. Cook the roast until a meat thermometer inserted straight down into top center of roast registers 125°F to 130°F for medium-rare, about 2 hours 30 minutes. Transfer roast to platter and cover loosely with foil and let rest 35 to 40 minutes. Skim any fat from top of pan juices and reserve juices in pan. Set the roasting pan atop 2 burners over medium-high heat. Add the wine and bring to a boil, scraping up any browned bits. Add mushroom mixture, then butter flour mixture whisk constantly over medium-high heat until sauce thickens, about 2 minutes. Season the sauce with salt and pepper. Garnish roast on platter with fresh rosemary sprigs. Slice roast and serve, passing mushroom sauce separately.

 

Roast with Mushroom Gravy and Roasted Beets

My variation: I used a 3lb sirloin roast from eatlocalfirst.com, regular salt, 2 cups of beef broth and skipped the rosemary. To accompany this fine meal we had fresh ‘no-knead bread’, roasted yellow beets and for dessert flourless chocolate cake.



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