Name: Rib Eye Beef Roast with Wild Mushrooms recipe
Ingredients: 3-4 pound Rib Eye Roast (also known as Standing Rib Roast or Prime Rib): Choose a roast with good marbling for maximum flavor and tenderness. Bone-in or boneless works well, but bone-in roasts tend to be slightly more flavorful.; 2 tablespoons Olive Oil: Extra virgin olive oil is preferred for its flavor and health benefits.; 2 tablespoons Kosher Salt: Kosher salt is ideal for seasoning meat as its larger crystals distribute more evenly and draw out moisture effectively.; 1 tablespoon Freshly Cracked Black Pepper: Freshly cracked black pepper offers a more pungent and aromatic flavor compared to pre-ground pepper.; 2 teaspoons Dried Thyme: Thyme adds a subtle earthy and herbaceous note that complements beef beautifully.; 2 teaspoons Dried Rosemary: Rosemary provides a piney and slightly peppery flavor, enhancing the roast’s savory profile.; 1 teaspoon Garlic Powder: Garlic powder adds a consistent garlic flavor throughout the roast.; 1 large Onion, quartered: Onion adds aromatic depth to the roasting pan and can be used to create the sauce.; 4 cloves Garlic, smashed: Smashed garlic cloves release their flavor into the roasting pan and infuse the pan juices.; 1 cup Beef Broth: Low-sodium beef broth is recommended to control the saltiness of the dish.; 1 pound Wild Mushrooms, mixed (such as cremini, shiitake, oyster, porcini): A mix of wild mushrooms offers a complex and earthy flavor profile. Feel free to use a pre-packaged mix or select your favorites. If using dried porcini mushrooms, rehydrate them in hot water and reserve the soaking liquid for extra flavor in the sauce.; 4 tablespoons Butter: Unsalted butter is preferred to control the saltiness. Butter adds richness and creaminess to the sauce.; 2 tablespoons Olive Oil: Olive oil helps to prevent the butter from burning and adds flavor.; 1 large Shallot, finely chopped: Shallots provide a milder and sweeter onion flavor that complements mushrooms well.; 4 cloves Garlic, minced: Freshly minced garlic adds a pungent and aromatic flavor to the sauce.; 1/2 cup Dry Red Wine (such as Pinot Noir or Merlot): Red wine adds depth and acidity to the sauce. If you prefer not to use wine, you can substitute with additional beef broth.; 1 cup Heavy Cream: Heavy cream provides richness and thickens the sauce.; 1/2 cup Beef Broth: Beef broth thins the sauce to the desired consistency.; 2 tablespoons Fresh Parsley, chopped: Fresh parsley adds a bright, herbaceous finish to the sauce.; 1 tablespoon Fresh Thyme Leaves: Fresh thyme leaves enhance the earthy and aromatic notes of the sauce.; Salt and Freshly Cracked Black Pepper, to taste: Season the sauce to your liking.

Ingredients

For the Rib Eye Beef Roast:

3-4 pound Rib Eye Roast (also known as Standing Rib Roast or Prime Rib): Choose a roast with good marbling for maximum flavor and tenderness. Bone-in or boneless works well, but bone-in roasts tend to be slightly more flavorful.
2 tablespoons Olive Oil: Extra virgin olive oil is preferred for its flavor and health benefits.
2 tablespoons Kosher Salt: Kosher salt is ideal for seasoning meat as its larger crystals distribute more evenly and draw out moisture effectively.
1 tablespoon Freshly Cracked Black Pepper: Freshly cracked black pepper offers a more pungent and aromatic flavor compared to pre-ground pepper.
2 teaspoons Dried Thyme: Thyme adds a subtle earthy and herbaceous note that complements beef beautifully.
2 teaspoons Dried Rosemary: Rosemary provides a piney and slightly peppery flavor, enhancing the roast’s savory profile.
1 teaspoon Garlic Powder: Garlic powder adds a consistent garlic flavor throughout the roast.
1 large Onion, quartered: Onion adds aromatic depth to the roasting pan and can be used to create the sauce.
4 cloves Garlic, smashed: Smashed garlic cloves release their flavor into the roasting pan and infuse the pan juices.
1 cup Beef Broth: Low-sodium beef broth is recommended to control the saltiness of the dish.

For the Wild Mushroom Sauce:

1 pound Wild Mushrooms, mixed (such as cremini, shiitake, oyster, porcini): A mix of wild mushrooms offers a complex and earthy flavor profile. Feel free to use a pre-packaged mix or select your favorites. If using dried porcini mushrooms, rehydrate them in hot water and reserve the soaking liquid for extra flavor in the sauce.
4 tablespoons Butter: Unsalted butter is preferred to control the saltiness. Butter adds richness and creaminess to the sauce.
2 tablespoons Olive Oil: Olive oil helps to prevent the butter from burning and adds flavor.
1 large Shallot, finely chopped: Shallots provide a milder and sweeter onion flavor that complements mushrooms well.
4 cloves Garlic, minced: Freshly minced garlic adds a pungent and aromatic flavor to the sauce.
1/2 cup Dry Red Wine (such as Pinot Noir or Merlot): Red wine adds depth and acidity to the sauce. If you prefer not to use wine, you can substitute with additional beef broth.
1 cup Heavy Cream: Heavy cream provides richness and thickens the sauce.
1/2 cup Beef Broth: Beef broth thins the sauce to the desired consistency.
2 tablespoons Fresh Parsley, chopped: Fresh parsley adds a bright, herbaceous finish to the sauce.
1 tablespoon Fresh Thyme Leaves: Fresh thyme leaves enhance the earthy and aromatic notes of the sauce.
Salt and Freshly Cracked Black Pepper, to taste: Season the sauce to your liking.

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Instructions

Preparing the Rib Eye Roast:

Bring Roast to Room Temperature: Remove the rib eye roast from the refrigerator at least 1 hour before cooking, and ideally 2 hours. This allows the roast to cook more evenly. Pat the roast dry with paper towels.
Preheat Oven and Prepare Roasting Pan: Preheat your oven to 450°F (232°C). Place the quartered onion and smashed garlic cloves in the bottom of a roasting pan. If using a bone-in roast, place it bone-side down on top of the onions and garlic. If using a boneless roast, you can place it directly on the vegetables or use a roasting rack inside the pan.
Season the Roast: In a small bowl, combine olive oil, kosher salt, black pepper, dried thyme, dried rosemary, and garlic powder. Rub this mixture evenly all over the rib eye roast, ensuring all sides are well coated.
Sear the Roast (Optional but Recommended for Enhanced Flavor): For a deeper, richer flavor and beautiful crust, sear the roast before roasting. Heat 1 tablespoon of olive oil in a large oven-safe skillet over high heat until very hot. Sear the roast on all sides (including the ends) until deeply browned, about 2-3 minutes per side. If your roasting pan is oven-safe and large enough, you can sear directly in the roasting pan. Otherwise, sear in a skillet and then transfer to the roasting pan with the vegetables.
Roast at High Heat: Place the roasting pan in the preheated 450°F (232°C) oven and roast for 15 minutes. This initial high heat helps to create a flavorful crust.
Reduce Heat and Continue Roasting: Reduce the oven temperature to 325°F (163°C). Continue roasting for approximately 12-15 minutes per pound for medium-rare, 15-18 minutes per pound for medium, or 18-20 minutes per pound for medium-well. Use a meat thermometer to ensure accuracy.
Check Internal Temperature: The most accurate way to determine doneness is to use a meat thermometer. Insert the thermometer into the thickest part of the roast, avoiding the bone if using a bone-in roast.
- Medium-Rare: 130-135°F (54-57°C)
- Medium: 135-140°F (57-60°C)
- Medium-Well: 140-145°F (60-63°C)
- Well-Done: 145°F+ (63°C+) Not recommended for rib eye roast as it can become dry.
Rest the Roast: Once the roast reaches your desired internal temperature, remove it from the oven and transfer it to a cutting board. Tent it loosely with foil and let it rest for at least 20-30 minutes. Resting is crucial as it allows the juices to redistribute throughout the roast, resulting in a more tender and flavorful final product.

Preparing the Wild Mushroom Sauce while the Roast is Resting:

Sauté Mushrooms: While the roast is resting, prepare the wild mushroom sauce. In a large skillet, melt butter and olive oil over medium heat. Add the chopped shallot and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
Add Mushrooms and Cook: Add the mixed wild mushrooms to the skillet and cook, stirring occasionally, until they release their moisture and begin to brown, about 8-10 minutes. If using dried porcini mushrooms, add them along with their soaking liquid (strain the liquid through a fine-mesh sieve to remove any grit).
Deglaze with Red Wine: Pour in the dry red wine (or additional beef broth) and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Cook until the wine has reduced by about half, about 5-7 minutes.
Add Cream and Broth: Pour in the heavy cream and beef broth. Bring to a gentle simmer and cook until the sauce has thickened slightly, about 5-7 minutes.
Season and Finish: Stir in the fresh parsley and fresh thyme leaves. Season the sauce with salt and freshly cracked black pepper to taste. Taste and adjust seasonings as needed.
Strain Pan Juices (Optional but Recommended for Richer Sauce): After the roast has rested, pour the pan juices from the roasting pan through a fine-mesh sieve into the mushroom sauce. This will add extra depth of flavor to the sauce. Discard the solids in the sieve. Alternatively, you can skip straining and simply spoon some of the pan juices into the sauce, being mindful of any excess fat.

Nutrition

Serving Size: one normal portion
Calories: 650-750 kcal
Sugar: 2-3g
Sodium: 600-800mg
Fat: 45-55g
Carbohydrates: 5-10g
Fiber: 1-2g
Protein: 50-60g