Pasta, Risotto and You

By Nancy Caivano

 

Standing Rib Roast
with Portobello Mushroom Sauce

Serves 6

 

Ingredients:

1 tbsp chopped rosemary leaves
1 tbsp chopped thyme leaves
1/4 cup chopped parsley
5 cloves garlic, chopped
   (or 1 tbsp jar chopped garlic)
2 tsp salt
1 tsp pepper
A 3-rib standing beef rib roast
   (about 8-1/2 lb), all but 1/4" layer of fat removed
1 tbsp olive oil
2 lb Portobello mushrooms, wiped clean
2 cups beef broth
1 cup water
1/2 cup red wine
2 tbsp softened butter kneaded with
   2 tbsp flour to form a beurre manie

 

Method:

Preheat oven to 475 degrees F.

In a small bowl stir together herbs, garlic, salt and pepper. Put roast, ribs side down, in center of a large flame proof roasting pan, and rub oil on top and sides of beef. Reserve 1 tbsp seasoning mixture and rub remainder on top and sides of beef. Roast beef in oven 20 minutes.

Reduce heat to 350 degrees and roast beef 1-1/2 hours or until a thermometer inserted in fleshy part of beef registers 130 degrees for medium-rare.

While beef is roasting, separate mushroom stems and caps. Slice caps 1/3" thick; set aside. In a food processor pulse stems until chopped coarse. In a small saucepan combine stems with beef broth and water. Simmer mixture 10 minutes. Pour mixture through a sieve into a bowl, pressing hard on solids, and discard solids.

Transfer beef to a platter and let rest, loosely covered with foil, 20-30 minutes.

With baster skim all but 1/4 cup fat from pan. In pan on top of stove sauté mushroom caps on medium-high heat, stirring 2 minutes. Add reserved seasoning mixture, mushroom liquid and wine, and boil 5 minutes. Stir in beurre manie and boil, stirring, about 5 minutes or until thickened.

Serve immediately.

 

Pasta Risotto and You

Recipes
 


Pasta, Risotto and You Archive

 

This page created December 1999

Top


 

The Global Gourmet
Return to the
Global Gourmet®
Main Page

 

Holiday Recipes
& Christmas Gifts

 

AddThis Social Bookmark Button

AddThis Fe=

 

Global Gourmet®
Shopping
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts

 
Search this site:

Advanced Search
Recent Searches

 

Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

new green basics New Green Basics
cooking kids Cooking with Kids

Archives
Conversions, Charts
   & Substitutions
Forums/Message Boards
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

 
IACP Cookbook
Award Winners

Fish Forever
Local Breads
Asian Flavors (Jean-Georges)
Morimoto: Japanese Cooking
Chocolates & Confections
Julia Child
Cook with Jamie
The World Atlas of Wine
Food: The History of Taste
Cook Everything Vegetarian
All Cookbook Winners

JBF Cookbook
Award Winners

River Cottage Meat Book
My Bombay Kitchen
Country Cooking of France
Whole Grain Breads
The EatingWell Diet
Cooking
Geography of Oysters
All Cookbook Winners

Recent Cookbooks

A Day at el Bulli
A Platter of Figs
Alinea
BakeWise
The Big Fat Duck Cookbook
The Complete Robuchon
Ducasse Made Simple
Eat Me
Milk
Under Pressure

Classic Cookbooks

Betty Crocker Why It Works
The Bon Appétit Cookbook
Joy of Cooking
Fifth Taste...Umami
The Professional Chef
New American Cooking
Vegetable Love
Vegetarian Cookbooks

 
 

 
 

Copyright © 1994-2008,
Forkmedia LLC

 

 

 
 

Become a Chef:
Best Culinary Schools

 

Green Products
Buy Green

Kitchen Home Gift Guide

 

Groomsmen Gifts
Grooms Wedding Guide
Bridesmaids Gifts

 

Mom's Recipes

Healthy Dieting

Christmas Chocolates

Holiday Gift Chocolate

 

 

Luxury Chocolate Gifts
Luxury chocolate gifts

 

120x60 GMC Gift of the Month
Receive $10 off
Code: GMC$10

 

Yogurt Maker
Small Appliances
& Gift Ideas

 

OmahaSteaks.com, Inc.

 

 

Specialty Food Club 125x125