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Sunday Rib Roast of Beef and Wild Mushrooms

 

Flavorful roast beef with earthy wild mushrooms and rosemary sauce.
71

Yield

12

servings

Prep

20

min

Cook

90

min

Ready

120

min

Low Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

Beef
2 teaspoons salt
1 teaspoon black pepper
2 cloves garlic
minced
9 pounds beef roast, rib-eye
*
Mushrooms
1 ounce mushrooms, wild
any kind
*
2 cups water
warm
1 cup beef stock
canned or homemade
2 each leeks
weight parts only, washed and finally chopped
*
2 tablespoons butter
¾ pound mushrooms, wild
fresh any kind, trim, clean & slice
*
1 teaspoon rosemary leaves
2 tablespoons parsley leaves
chopped, fresh
4 plum tomatoes
finely chopped
*
1 x black pepper
to taste
*

Directions

Preheat oven to 475 degrees.

Combine salt, pepper and garlic and rub the mixture into the surface of the beef. Place the beef in a roasting pan, fat side up, and roast for 1 hour. Reduce the oven temperature to 400 degrees and continue roasting for about 1½ hours, or until a meat thermometer inserted in the center of the meat registers 130 degrees for med-rare or 140 degree for medium.

About 30 minutes before the roast will be done, begin preparing the mushrooms. Soak the dried mushrooms in the warm water until they are completely soft and completely rehydrated, about 15 minutes. Squeeze out the mushrooms, rinse well, and set aside. Strain he soaking liquid through a coffee filter. Combine the strained soaking liquid and the beef broth ion a saucepan, place over high heat and reduce to 1 cup; set aside.

Sauté the leeks in butter in a large deep skillet until softened. Add fresh wild mushrooms, white mushrooms, soaked wild mushrooms, rosemary and parsley. Cook until the mushrooms begin to release their moisture. Add the tomatoes and the reduced soaking liquid. Season with salt and pepper, and simmer for 5 minutes. Set aside.

When the beef is done, remove it from the oven and allow it to rest 10 minutes before slicing. Cut the meat from the rack of bones and into ⅛ inch slices. Heat the mushroom sauce to a simmer and serve with the meat.

Make 8 to 10 servings, plus enough to: Reserve 8 slices (about 1 pound) meat for Cold Roast Beef with Two Sauces, served on Wednesday and 2 to 1½ cups mushrooms for Chicken and Mushroom Stew served on Thursday.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 65g (2.3 oz)
Amount per Serving
Calories 2279% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 448mg 19%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 1g
Vitamin A 2% Vitamin C 2%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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