ROAST PRIME RIBS OF BEEF WITH SHIITAKE PAN GRAVY
Steps:
- Let the rib roast stand at room temperature for 1 hour. In a small bowl knead together the rosemary, the salt, and 1/2 stick of the butter and rub the meat with the mixture. In a roasting pan roast the meat, ribs side down, in a preheated 500°F. oven for 30 minutes, reduce the heat to 350°F., and roast the meat for 1 3/4 to 2 hours more, or until a meat thermometer inserted in a fleshy section registers to 130°F. for medium-rare. Forty-five minutes before the roast is done add the onion and the bell pepper to the pan. During the last 40 minutes of roasting, in a bowl let the shiitake mushrooms soak in the water for 30 minutes, squeeze out the excess liquid, and reserve the soaking liquid in bowl. Discard the stems and slice the caps thin. Strain the reserved liquid through a fine sieve into another bowl. Transfer the roast to a heated platter, discarding the strings, transfer the onion and the bell pepper to paper towels to drain, and reserve them for the shiitake pan gravy. Let the roast stand for 20 to 30 minutes before carving.
- In a heavy skillet sauté the fresh mushrooms in the remaining 1 1/2 tablespoons butter over moderately high heat, stirring, for 1 minute, add the shiitake mushrooms, and sauté the mixture, stirring, for 1 minute. Add the broth and the reserved mushroom liquid and boil the liquid until it is reduced to about 2 1/2 cups. Skim all but 1 tablespoon of the fat from the pan juices in the roasting pan, add the reserved onion and bell pepper and the Sherry, and sauté the mixture over moderately high heat, scraping up the brown bits, for 1 minute. Boil the Sherry mixture until it is reduced by half, strain it through the fine sieve into the mushroom mixture, and bring the mixture to a boil. Stir the arrowroot mixture and add it to the gravy, stirring. Simmer the gravy, stirring, for 3 minutes, add salt and pepper to taste, and transfer the gravy to a heated sauceboat.
- Serve the roast with the pan gravy.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Hassan arain Arain
[email protected]Overall, this recipe is a great choice for a special occasion dinner. The prime ribs were cooked perfectly and the gravy was delicious.
Bushra Aziz
[email protected]This recipe is a bit time-consuming, but it's worth it. The prime ribs were absolutely delicious.
dominykas
[email protected]I'm not a big fan of prime ribs, but this recipe changed my mind. The meat was cooked to perfection and the gravy was out of this world.
Alom Hossain
[email protected]This recipe is a winner! The prime ribs were tender and juicy, and the gravy was rich and flavorful.
Lodhra Bradran
[email protected]The prime ribs were a bit overcooked, but the gravy was still good.
Rasha Emad Eldin
[email protected]This was my first time making prime ribs and it turned out perfectly! Thanks for the great recipe.
Morgan Phillips
[email protected]I love this recipe! The prime ribs are always cooked perfectly and the gravy is amazing.
Puspanjali Basnet
[email protected]The recipe was easy to follow and the prime ribs turned out great.
MD Feros
[email protected]The prime ribs were a bit dry, but the gravy was delicious.
ABDULLAH SARDAR
[email protected]This recipe is a keeper! The prime ribs were tender and flavorful, and the gravy was perfect. I will definitely be making this again.
Stephen Forget
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. The prime ribs are always cooked perfectly and the gravy is to die for.
Ayinea Aaron
[email protected]This was my first time cooking prime ribs and it turned out amazing! I followed the recipe exactly and the results were fantastic. The meat was juicy and flavorful, and the gravy was rich and savory.
Mia Whiteway
[email protected]This recipe was a hit at my dinner party! The prime ribs were cooked to perfection and the shiitake pan gravy was divine. Everyone raved about the flavor and tenderness of the meat.