Boneless Garlic And Rosemary Rubbed Prime Rib With Red Wine Mushroom Sauce Slow Roasted

This show-stopping boneless prime rib is slathered in a fragrant garlic and rosemary rub, then slow-roasted to perfection and served with a rich, velvety red wine mushroom sauce. With its tender, juicy meat and flavorful accompaniments, this impressive dish is sure to be the star of any special occasion.

Ready Time

4 hrs

Yields

7 servings

Ingredients

4 pounds prime rib roast, boneless
2 tablespoons olive oil
8-10 fresh rosemary sprigs, chopped
4 cloves garlic, minced
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon dried thyme
1 cup red wine, dry
1 cup beef broth
2 tablespoons butter
1 large onion, chopped
2 cups mixed mushrooms, such as cremini, shiitake, and button
2 tablespoons all-purpose flour
1 teaspoon Dijon mustard
Salt and pepper, to taste
Fresh parsley, chopped, for garnish

Instructions

Preheat your oven to 325°F (165°C).

Rub the prime rib roast all over with the olive oil, making sure to coat it evenly.

In a small bowl, mix together the chopped rosemary, minced garlic, kosher salt, black pepper, and dried thyme.

Apply the rosemary-garlic mixture all over the prime rib roast, pressing gently to ensure it adheres evenly.

Place the roast in a large roasting pan, fat side up, and put it in the oven.

Roast the prime rib for about 15 minutes per pound, or until it reaches your desired level of doneness.

While the prime rib is roasting, prepare the mushroom sauce.

In a large skillet, melt 1 tablespoon of butter over medium heat.

Add the chopped onion and sauté until softened, about 5 minutes.

Add the mixed mushrooms and cook, stirring occasionally, until they release their moisture and start to brown, about 5-7 minutes.

Add the red wine, beef broth, and Dijon mustard to the skillet, stirring to combine.

Bring the mixture to a simmer and cook until the sauce has thickened slightly, about 10-15 minutes.

Stir in the remaining 1 tablespoon of butter until melted, then season the sauce with salt and pepper to taste.

Once the prime rib is done, remove it from the oven and let it rest for 10-15 minutes before slicing.

Serve the prime rib slices with the red wine mushroom sauce spooned over the top, garnished with chopped fresh parsley.

Notes

For a more tender prime rib, make sure to let it come to room temperature before seasoning and roasting. This will help the roast cook more evenly.

Use high-quality ingredients, such as fresh rosemary and a good dry red wine, to get the best flavors out of this dish.

Don’t overcrowd the skillet when cooking the mushrooms, as this can cause them to steam instead of brown. Cook them in batches if necessary.

If you prefer a more well-done prime rib, cook it to an internal temperature of 140°F (60°C) or more.

For a more rare prime rib, cook it to an internal temperature of 130°F (54°C) or less. You can prepare the mushroom sauce ahead of time and refrigerate it or freeze it for up to a week.

Reheat it over low heat before serving.

Let the prime rib rest for at least 10-15 minutes before slicing to allow the juices to redistribute. This will make it easier to slice thinly and evenly.

You can also serve the prime rib with some roasted vegetables, such as asparagus or Brussels sprouts, for a more rounded meal.