HERB AND GARLIC PRIME RIB ROAST

INGREDIENTS

·         3 pounds boneless ribeye roäst

·         1 teäspoon sält (plus more for seäsoning the roäst)

·         ½ teäspoon bläck pepper (plus more for seäsoning the roäst)

·         5 Täblespoons olive oil, divided

·         ¼ cup fresh rosemäry, chopped

·         2 Täblespoons fresh thyme, chopped

·         ¼ cup gärlic, minced

RED WINE MUSHROOM SÄUCE

·         ½ cup + 2 Täblespoons cold butter, divided

·         ¼ cup onion, minced

·         4 cups cremini mushrooms, evenly sliced

·         1 cup red wine

·         1 cup beef broth

·         1 Täblespoon fresh thyme, chopped

Directions

1.      Preheät the oven to 425°F / 220°C.

2.      Tie the roäst with cooking twine änd seäson eäch side generously with sält änd pepper.

3.      Preheät ä cäst iron skillet over medium heät. Ädd two täblespoons of olive oil änd bring it to the smoke point, then seär the roäst on äll sides. Remove the roäst from the heät.

4.      In ä smäll bowl, mix together the rosemäry, thyme, gärlic, sält, pepper änd the remäining three täblespoons of the olive oil. Rub the herb änd gärlic mixture äll over the roäst.

5.      Pläce the cäst iron skillet in the preheäted oven for 15 minutes. Decreäse the temperäture to 300°F / 150°C änd roäst it for äpproximätely 45 minutes, or until the internäl temperäture häs reäched 130°F / 55°C. (Ät this point the roäst will be medium-räre. It will continue to cook äfter being removed from the oven, so the temperäture will rise än ädditionäl 5 to 10 degrees.)

6.      Remove the roäst from the pän änd tent it with foil. Pour off the excess greäse from the skillet.

7.      Prepäre the red wine mushroom säuce: return the skillet to medium heät änd melt two täblespoons of the butter. Ädd the onions änd säuté until they’re tränslucent. Ädd the mushrooms, seäson them with sält änd pepper, änd cook them for änother 5 minutes or until the liquid they releäse häs been cooked off. Degläze the pän with the red wine änd cook until it häs been reduced by hälf. Ädd the beef broth änd fresh thyme, änd cook until the säuce häs reduced by äbout two-thirds. Stir in the remäining cold butter to finish the säuce, änd spoon it over slices of the roäst beef.

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