Sunday Rib Roast of Beef & Wild Mushrooms
Flavorful roast beef with earthy wild mushrooms and rosemary sauce.
Yield
12 servingsPrep
20 minCook
90 minReady
120 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Beef | |||
| 1E+1 | ml |
salt
|
|
| 5 | ml |
black pepper
|
|
| 2 | cloves |
garlic
minced |
|
| 4.1 | kg |
beef roast, rib-eye
|
* |
| Mushrooms | |||
| 28.9 | ml/g |
mushrooms, wild
any kind |
*
|
| 473 | ml |
water
warm |
|
| 237 | ml |
beef stock
canned or homemade |
|
| 2 | each |
leeks
weight parts only, washed and finally chopped |
*
|
| 3E+1 | ml |
butter
|
|
| 340.2 | g |
mushrooms, wild
fresh any kind, trim, clean & slice |
*
|
| 5 | ml |
rosemary leaves
|
|
| 3E+1 | ml |
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.
