Ingredients with Measurements:
- 1 (5-6 lb) bone-in prime rib roast
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 2 tbsp olive oil
- 1 lb mushrooms, sliced
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1/2 cup heavy cream
Special equipment needed:
- Roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat oven to 450°F.
2. Season the prime rib with kosher salt and black pepper, rubbing it all over the roast.
3. Place the roast in a roasting pan and drizzle with olive oil.
4. Roast for 15 minutes, then reduce the oven temperature to 325°F and continue roasting for 1 1/2 to 2 hours, or until the internal temperature reaches 135°F for medium-rare.
5. Remove the roast from the oven and let it rest for 15 minutes before carving.
6. While the roast is resting, make the mushroom gravy. In a large skillet, sauté the mushrooms, onion, and garlic in olive oil until the mushrooms are browned and the onions are translucent.
7. Sprinkle the flour over the mushroom mixture and stir to combine.
8. Slowly pour in the beef broth, stirring constantly to avoid lumps.
9. Add the Worcestershire sauce and Dijon mustard and bring the mixture to a simmer.
10. Cook for 5-10 minutes, or until the gravy has thickened.
11. Stir in the heavy cream and cook for an additional 2-3 minutes.
12. Serve the prime rib with the mushroom gravy.
Time:
Preparation time: 15 minutes
Cooking time: 2 hours
5. Temperature:
Roast at 450°F for 15 minutes, then reduce the oven temperature to 325°F and continue roasting until the internal temperature reaches 135°F for medium-rare.
Serving size:
6-8 servings
Nutritional information:
Calories: 525
Fat: 36g
Carbohydrates: 6g
Protein: 44g
Sodium: 1,200mg
Substitutions for ingredients:
- Any type of mushrooms can be used in place of the sliced mushrooms.
- Beef stock can be used in place of the beef broth.
- Half-and-half can be used in place of the heavy cream.
Variations:
- Add fresh herbs, such as rosemary or thyme, to the mushroom gravy for extra flavor.
- Use a different type of roast, such as a ribeye or tenderloin, in place of the prime rib.
Tips and tricks:
- Let the roast come to room temperature before cooking for even cooking.
- Use a meat thermometer to ensure the roast is cooked to your desired level of doneness.
- Let the roast rest before carving to allow the juices to redistribute.
Storage instructions:
Store leftover prime rib and mushroom gravy separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the prime rib in the oven at 325°F until heated through, about 10-15 minutes. Reheat the mushroom gravy on the stove over low heat, stirring occasionally.
Presentation ideas:
Serve the prime rib on a platter with the mushroom gravy on the side. Garnish with fresh herbs, such as parsley or chives.
Garnishes:
Fresh herbs, such as parsley or chives.
Pairings:
- Roasted vegetables, such as carrots, Brussels sprouts, or potatoes.
- Creamed spinach or green beans.
- Garlic mashed potatoes.
Suggested side dishes:
- Roasted vegetables, such as carrots, Brussels sprouts, or potatoes.
- Creamed spinach or green beans.
- Garlic mashed potatoes.
Troubleshooting advice:
- If the mushroom gravy is too thick, add more beef broth to thin it out.
- If the roast is cooking too quickly, reduce the oven temperature to 300°F.
Food safety advice:
- Always use a meat thermometer to ensure the roast is cooked to a safe temperature.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Prime rib is a classic cut of beef that has been enjoyed for centuries. It is often served for special occasions and holidays.
Flavor profiles:
The prime rib is seasoned with kosher salt and black pepper, giving it a savory and slightly peppery flavor. The mushroom gravy adds a rich and earthy flavor to the dish.
Serving suggestions:
Serve the prime rib with a side of roasted vegetables and garlic mashed potatoes for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A