Best 2 Boneless Garlic And Rosemary Rubbed Prime Rib With Red Wine Mushroom Sauce Recipes
For a truly memorable meal, look no further than boneless garlic and rosemary rubbed prime rib with red wine mushroom sauce. This luxurious dish is perfect for special occasions or when you're simply craving a taste of something truly decadent. The combination of tender, juicy prime rib, flavorful garlic and rosemary rub, and rich red wine mushroom sauce creates a symphony of flavors that will tantalize your taste buds from the first bite to the last.
Check out the recipes below so you can choose the best recipe for yourself!
BONELESS GARLIC AND ROSEMARY RUBBED PRIME RIB WITH RED WINE MUSHROOM SAUCE
Anchor dinner with a festive rib roast. For great color and flavor, sear it first in a skillet, then rub the meat all over with minced garlic and rosemary before popping it in the oven.
Provided by USA WEEKEND columnist Jean Carper
Categories Meat and Poultry Recipes Beef Steaks Rib-Eye Steak Recipes
Yield 8
Number Of Ingredients 13
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 354.6 calories, Carbohydrate 6 g, Cholesterol 98.6 mg, Fat 17.8 g, Fiber 1.8 g, Protein 36.4 g, SaturatedFat 6.1 g, Sodium 1151.2 mg, Sugar 0.3 g
BONELESS GARLIC AND ROSEMARY RUBBED PRIME RIB WITH RED WINE MUSHROOM SAUCE
Anchor dinner with a festive rib roast. For great color and flavor, sear it first in a skillet, then rub the meat all over with minced garlic and rosemary before popping it in the oven.
Provided by Allrecipes Member
Categories Rib-Eye Steak
Yield 8
Number Of Ingredients 13
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 354.6 calories, Carbohydrate 6 g, Cholesterol 98.6 mg, Fat 17.8 g, Fiber 1.8 g, Protein 36.4 g, SaturatedFat 6.1 g, Sodium 1151.2 mg, Sugar 0.3 g
Tips:
- Choose a high-quality prime rib roast. Look for a roast that is well-marbled and has a good amount of fat. This will help ensure that the roast is tender and flavorful.
- Make sure the roast is cooked to your desired doneness. Rare prime rib is cooked to an internal temperature of 125°F, medium-rare is cooked to 135°F, medium is cooked to 145°F, and well-done is cooked to 160°F.
- Let the roast rest before carving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast.
- Serve the roast with your favorite sides. Some popular sides for prime rib include mashed potatoes, roasted vegetables, and Yorkshire pudding.
Conclusion:
Boneless garlic and rosemary-rubbed prime rib with red wine mushroom sauce is a delicious and impressive dish that is perfect for a special occasion. With its tender and flavorful meat, rich and savory sauce, and beautiful presentation, this dish is sure to be a hit with your guests. So next time you're looking for a special meal to make, give this recipe a try. You won't be disappointed!
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