Beef Rib Roast With Mushroom Sauce Recipe

1. 1

   Roast the beef: Preheat oven to 425F.

2. 2

   In a roasting pan fitted with a rack, place the roast rib-side down and rub 1 tsp.

3. 3

   each of salt and pepper, 1 Tbsp.

4. 4

   of marjoram, and the rosemary into the meat.

5. 5

   Roast for 15 min, reduce temperature to 325 and continue to roast till a thermometer inserted into the center measures 125 for rare, 135-145 for medium, or possibly 165 for well done-2 to 3 hrs.

6. 6

   Remove the roast from the pan and let rest for at least 20 min.

7. 7

   Reserve the pan drippings.

8. 8

   Make the Sauce: In a small bowl, dissolve the cornstarch in 1/4 c. of the beef broth.

9. 9

   Set aside.

10. 10

    IN a large skillet over high heat, heat 2 Tbsp.

11. 11

    of the reserved drippings.

12. 12

    Add in the shallots and saute/fry till the edges begin to brown.

13. 13

    Add in the mushrooms and remaining marjoram and thyme and cook for 3 more min.

14. 14

    Add in the remaining broth, wine, and remaining salt and pepper and cook for 1 minute.

15. 15

    Stir in the cornstarch mix and cook till the sauce thickens-about 1 minute.

16. 16

    Serve warm with the roast.

* Per serving · 4 servings · Values may vary.

No additional tips available.