Boneless Garlic and Rosemary Rubbed Prime Rib with Red Wine Mushroom Sauce

Recipe View Preheat oven to 250 degrees F (120 degrees C) and position the rack in the center. (5 minutes)

Recipe View Heat a 12-inch oven-proof skillet over medium-high heat. Rub roast on all sides with olive oil, salt, and pepper. Add roast to the hot skillet and sear on all sides until deeply browned. (10 minutes) Transfer roast to a plate and let cool slightly. Once cool enough to handle, rub minced garlic and rosemary all over the surface.

Recipe View Pour off all but 2 tablespoons of beef drippings from the skillet. Add sliced mushrooms and sauté until they are richly browned and have released their moisture. (8 minutes) Mix chicken broth, red wine, and Dijon mustard in a separate bowl. Add this mixture to the mushrooms and simmer until the flavors meld and the sauce reduces slightly. (3 minutes) Pour the mushroom sauce into a bowl and set aside.

Recipe View Place a wire rack inside the skillet and set the roast on top of the rack. Slow-roast in the preheated oven until the roast reaches an internal temperature of 135 degrees F (57 degrees C) for medium-rare, or 140 degrees F (60 degrees C) for medium. (2.5 to 3 hours)

Recipe View Transfer the roast to a cutting board and let it rest for at least 15 minutes before carving. Remove the rack from the skillet. Pour off any excess fat from the skillet. Place the skillet over medium-high heat, return the mushroom sauce to the pan, and bring to a simmer. In a small bowl, whisk together cornstarch and water to create a slurry. Add the cornstarch slurry to the sauce and continue to simmer until the sauce thickens to your desired consistency. (5 minutes)

Recipe View Carve the prime rib against the grain and serve immediately, generously spooning the red wine mushroom sauce over each slice.