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Rubbed Rib Roast – This irresistable, homestyle, boneless prime rib roast, is a surprising change from the typical version. It is seared stove top before baking to lock in flavor, rubbed with garlic and rosemary, and slow baked, all day for an out of this world tenderness. It also fills the whole house with it’s enticing aroma.
Prep Time: 15 mins |
Ingredients to make Rubbed Rib Roast
1 (5 pound) boneless rib-eye roast, left at room temperature for 2 hours before cooking
2 tablespoons olive oil
1 tablespoon salt
2 tablespoons ground black pepper (you can grind whole peppercorns in a blender)
8 large garlic cloves, minced
2 tablespoons minced fresh rosemary
1/2 teaspoon minced fresh rosemary for the sauce
2 (8 ounce) packages baby bella or domestic white mushrooms, sliced
1 cup chicken broth
3/4 cup red wine
1 tablespoon Dijon mustard
1 teaspoon cornstarch dissolved in
2 teaspoons water
Directions to make Rubbed Rib Roast
Step 1:Adjust oven rack to center position and heat oven to 250 degrees F. Heat a large (12-inch) skillet over medium-high heat. Rub roast on all sides with oil, salt and pepper. Turn on exhaust fan, add roast to hot skillet and brown on all sides, about 10 minutes total. Transfer roast to a plate. When cool enough to handle, rub garlic and rosemary all over.
Step 2:Meanwhile, pour off all but 2 Tbs. of the beef drippings. Add mushrooms to hot skillet and saute until well browned, about 8 minutes. Mix broth, wine and mustard; add to mushrooms and simmer to blend flavors and reduce slightly, about 3 minutes. Pour mushroom sauce into a bowl; set aside.
Step 3:Set a wire rack over the skillet and set roast on rack. Slow-roast in oven until roast reaches an internal temperature of 135 degrees F for medium-rare and 140 degrees F for medium, 2 1/2 to 3 hours.
Step 4:Transfer roast to a cutting board; remove rack from skillet. Pour off excess fat, if any. Set skillet over medium-high heat; return mushroom sauce to pan heat to a simmer. Add cornstarch and continue to simmer until sauce thickens slightly, about a minute. Carve meat and serve with the sauce.
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Email This Recipe
Print This Recipe
Read 2 reviews of this recipe
<< Previous Recipe
Crockpot Round Roast with Gravy
Crockpot Round Roast with Gravy
Next Recipe >>
Leftover Roast Beef Stew
Leftover Roast Beef Stew
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