Holiday Beef Roast & Rub
Cut: Rib or Ribeye Roast/Prime Rib
Preparation Time: 5 Minutes
Cook Time: 2 to 2 3/4 hours |
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Main Ingredients:
5-8 lb rib eye roast or rib roast (cut from the small end)
3 Tbs minced fresh parsley
4 tsp minced fresh garlic
2 tsp Kosher salt
1 tsp crushed peppercorn
1 tsp dried rosemary
1 tsp basil
1 tsp thyme
Mushroom Sauce:
2 Tbs butter
2 (1 oz) pkgs Knorr Peppercorn Sauce Mix
1/3 cup Merlot wine
2 cups sliced, fresh mushrooms (shiitake or portobello)
Directions:
- Preheat oven to 350 degrees.
- Mix seasoning together, sprinkle them on a sheet of waxed paper. Roll roast in seasoning mixture, pressing rub on all meat surfaces.
- Place roast, fat side up on a rack in a shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of roast, not resting in fat or touching bone.
- Do not add water. Do not cover. Do not baste while cooking. Remove roast when meat thermometer registers 135 for medium rare; 150 for medium.
- In a small skillet, melt butter; saute mushrooms until tender, about 3-5 minutes. Prepare sauce mix according to package directions. Stir in mushrooms and wine. Continue heating for an additional 3-5 minutes. Pass sauce or drizzle over beef roast slices before serving. Recipe makes 3 cups. Sauce can be made ahead, refrigerated and reheated before serving.
- Remove roast from oven and palce on carving board; tent loosely with foil. Let roast stand 10-15 minutes, temperature will continue to rise 5-10 degrees to reach desired doneness and will be easier to carve. Medium rare - final temperature will be 145 degrees; medium doneness final temperature will be 160 degrees. Serve with sauce.
Recipe Tips:
- USDA recommends serving beef roasts at medium rare to medium doneness.
- If preparing a ribeye roast weighing over 8lbs, cut it in half and then follow chart for best quality.
- For holidays, plan about 6oz cooked beef per serving.
- If purchasing a bone-in rib roast, ask meat cutter to remove the chine bone - it will make easier carving.
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