Rib Roast with Au Jus & Oven-Seared Mushrooms
Prep: 40 minutes plus standing
Roast: 2 hours 25 minutes • Serves: 8
12 small garlic cloves, minced (about 1/4 cup)
2 tablespoons chopped fresh thyme leaves
1 tablespoon plus 1/2 teaspoon kosher salt
1 tablespoon dried basil leaves
1 tablespoon dried oregano leaves
2 teaspoons ground black pepper
4 cups less-sodium beef broth
2 pounds cremini (baby bella), oyster, shiitake and/or white mushrooms, sliced (about 10 cups)
1 large shallot (about 1-1/2 ounces), thinly sliced (about 1/3 cup)
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley leaves
1.Preheat oven to 450°F. Place beef, fat side up, in roasting pan. In small bowl, combine 3 tablespoons garlic, thyme, 1 tablespoon salt, basil, oregano and 1-1/2 teaspoons pepper. Rub beef with garlic-herb mixture; cover and let stand at room temperature 30 minutes.
2.Roast beef 25 minutes. Reduce oven temperature to 325°F; roast 2 hours longer or until internal temperature reaches 135°F when instant-read thermometer is inserted into center of roast without touching bone. Transfer beef to cutting board; loosely cover with aluminum foil. (Internal temperature will rise to 145°F for medium-rare.)
3.Place 12-inch cast-iron or heavy gauge skillet in oven. Increase oven temperature to 500°F; preheat skillet 20 minutes.
4.Meanwhile, skim fat from drippings in roasting pan. Add broth and heat to simmering over medium heat; simmer 10 minutes. Strain au jus through fine-mesh strainer.
5.Add mushrooms to skillet and roast 5 minutes. Remove skillet from oven and stir mushrooms; roast 5 minutes longer. Remove skillet from oven and stir in shallot; add butter and roast 5 minutes longer. Remove skillet from oven and stir in parsley and remaining 1 tablespoon garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper.
6.Slice roast and serve with au jus and mushrooms
Approximate nutritional values per serving:
1018 Calories, 73g Fat (35g Saturated), 198mg Cholesterol,
1202mg Sodium, 12g Carbohydrates, 3g Fiber, 55g Protein