Prime Rib Roast With Rosemary And Garlic Recipe

Name: Prime Rib Roast With Rosemary And Garlic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 lbs boneless rib-eye roast, leave at room temp. 2 hrs. before cooking; 2 tablespoons olive oil; 1 tablespoon salt; 2 tablespoons ground black pepper; 8 large garlic cloves, minced; 2 tablespoons rosemary, minced; 20 ounces baby portabella mushrooms, sliced (2 10-oz. packages); 1 cup chicken broth; 3/4 cup red wine; 1 tablespoon Dijon mustard; 1 teaspoon cornstarch, dissolved in 2 tsp. water

Servings: persons

5 lbs boneless rib-eye roast, leave at room temp. 2 hrs. before cooking
2 tablespoons olive oil
1 tablespoon salt
2 tablespoons ground black pepper
8 large garlic cloves, minced
2 tablespoons rosemary, minced
20 ounces baby portabella mushrooms, sliced (2 10-oz. packages)
1 cup chicken broth
3/4 cup red wine
1 tablespoon Dijon mustard
1 teaspoon cornstarch, dissolved in 2 tsp. water

1
Heat oven to 250 degrees and heat a large skillet over medium-high heat. Rub roast on all sides with oil, salt & pepper. Add roast to hot skillet & brown on all sides, about 10 minutes. Transfer roast to a plate. When cool enough to handle, rub garlic & rosemary all over.
2
Meanwhile, pour off all but 2 T of the beef drippings. Add mushrooms & saute' until well browned, about 8 minutes. Mix broth, wine & mustard; add to mushrooms & simmer to blend flavors & reduce slightly, about 3 minutes. Pour mushroom sauce into a bowl & set aside.
3
Set a wire rack over the skillet, set roast on rack (or use a regular roasting pan with a V-rack). Slow roast in oven 2-1/2 to 3 hours until meat reaches an internal temp of 135 degrees for medium-rare or 140 degrees for medium.
4
Transfer roast to cutting board and 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 simmer until sauce thickens slightly, about a minute. Carve meat & serve with the sauce.

514

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 lbs boneless rib-eye roast, leave at room temp. 2 hrs. before cooking, 2 tablespoons olive oil, 1 tablespoon salt, 2 tablespoons ground black pepper, and more.

Yes, Prime Rib Roast With Rosemary And Garlic falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Prime Rib Roast With Rosemary And Garlic

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions