Prime Rib Roast with Mushroom Gravy

Ingredients to make Prime Rib Roast with Mushroom Gravy

1×9 pound well-trimmed, rib roast

4 teaspoons rosemary, chopped

1 tablespoon coarse kosher salt

2 teaspoons freshly ground black pepper

1/2 cup olive oil

4 tablespoons butter

1 pound button mushrooms, cut into ¼ inch pieces

2 shallots, finely diced

2 tablespoons all purpose flour

3 cups beef broth

3/4 cup dry red wine

1 bunch rosemary for garnish

Directions to make Prime Rib Roast with Mushroom Gravy

Step 1:Preheat oven to 350*F

Step 2:Place the rib roast, fat side up, in heavy roasting pan. Mix 4 teaspoons rosemary, salt and pepper in small bowl. Stir in 1/2-cup oil. Rub mixture all over roast.

Step 3:Melt 2 tablespoons butter in large skillet over medium-high heat. Add the mushrooms and sauté until golden brown. Add the shallots and garlic and sauté for 1 minute. Remove from heat. Combine flour, remaining 2 tablespoons butter in small bowl and mix into a smooth paste.

Step 4:Cook the roast until a meat thermometer inserted straight down into top center of roast registers 125°F to 130°F for medium-rare, about 2 hours 30 minutes.

Step 5:Transfer roast to platter and cover loosely with foil and let rest 35 to 40 minutes. Skim any fat from top of pan juices and reserve juices in pan.

Step 6:Set the roasting pan atop 2 burners over medium-high heat. Add the wine and bring to a boil, scraping up any browned bits. Add mushroom mixture, then butter flour mixture whisk constantly over medium-high heat until sauce thickens, about 2 minutes. Season the sauce with salt and pepper.

Step 7:Garnish roast on platter with fresh rosemary sprigs. Slice roast and serve, passing mushroom sauce separately.