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Boneless Garlic and Rosemary Rubbed Prime Rib with Red Wine Mushroom Sauce

This prime rib coated in sautéed mushrooms makes a festive dinner. For great color and flavor, sear the rib first in a skillet, then rub minced garlic and rosemary all over the meat before popping it in the oven.
Print Recipe
Prep Time 10 minutes
Cook Time 2 hours 55 minutes
Total Time 3 hours 5 minutes
Course lunch/dinner
Cuisine American
Servings 8 people
Calories 6405.5 kcal

Equipment

  • 1 12-inch Oven-Proof Skillet Essential for searing and as a roasting vessel.
  • 1 Wire Rack To elevate the roast for even cooking and air circulation.
  • 1 Instant-Read Meat Thermometer Crucial for accurately monitoring internal temperature and achieving desired doneness.
  • 1 Cutting Board For prepping and carving the roast.
  • 1 Chef's knife For precise carving of the prime rib.

Ingredients
  

Main

  • 1 5 pound boneless rib-eye roast, left at room temperature for 2 hours before cooking
  • 2 tablespoons olive oil
  • 1 tablespoon salt
  • 2 tablespoons ground black pepper you can grind whole peppercorns in a blender
  • 8 large garlic cloves minced
  • 2 tablespoons minced fresh rosemary
  • ½ teaspoon minced fresh rosemary for the sauce
  • 2 8 ounce packages baby bella or domestic white mushrooms, sliced
  • 1 cup chicken broth
  • ¾ cup red wine
  • 1 tablespoon Dijon mustard
  • 1 teaspoon cornstarch
  • 2 teaspoons water

Instructions
 

  • Adjust the oven rack to center position and heat the oven to 250 degrees F (120 degrees C).
  • Heat a 12-inch oven-proof skillet over medium-high heat. Rub roast on all sides with oil, salt, and pepper. Turn on the exhaust fan, add roast to the hot skillet, and brown it on all sides, about 10 minutes total. Transfer roast to a plate. When cool enough to handle, rub garlic and rosemary all over.
  • Pour off all but 2 tablespoons of beef drippings. Add mushrooms to the hot skillet and sauté until well browned, about 8 minutes. Mix broth, wine, and mustard; add to mushrooms and simmer to blend flavors and reduce slightly, about 3 minutes. Pour mushroom sauce into a bowl; set aside.
  • Set a wire rack over the skillet and set roast on the rack. Slow-roast in the oven until roast reaches an internal temperature of 135 degrees F (57 degrees C) for medium-rare. For medium, 140 degrees F (60 degrees C) for medium, about 2 1/2 to 3 hours.
  • Transfer roast to a cutting board; remove rack from skillet. Pour off excess fat, if any. Set skillet over medium-high heat; return mushroom sauce to pan heat to a simmer. Stir together cornstarch and water in a liquid measuring cup. Add cornstarch slurry and continue to simmer until sauce thickens slightly, about a minute. Carve meat and serve with sauce.

Notes

Achieving a perfect prime rib relies on precise temperature control and proper technique. Ensure the roast is at room temperature before searing for an even cook. The initial high-heat sear develops a rich, flavorful crust, which is essential for prime rib. Slow roasting at a low temperature ensures tenderness and prevents the meat from drying out. An accurate instant-read thermometer is your best friend here; pull the roast 5-10 degrees below your target internal temperature, as it will continue to cook while resting. Resting the meat, tented loosely with foil, is critical to redistribute juices, resulting in a more tender and succulent final product. The red wine mushroom sauce should be rich and glossy; ensure the cornstarch slurry is fully incorporated for a smooth consistency. For enhanced flavor, use freshly ground black pepper and fresh rosemary.