Roast Prime Ribs of Beef with Shiitaki Pan Gravy
Elevate your next dinner gathering with this mouthwatering Roast Prime Ribs of Beef with Shiitake Pan Gravy. Featuring a perfectly seasoned bone-in prime rib roast rubbed with a buttery herb paste of garlic, fresh rosemary, and thyme, this centerpiece is roasted to tender, medium-rare perfection. The accompanying shiitake pan gravy, made from sautéed mushrooms, rich beef stock, a splash of dry red wine, and a hint of flour for thickness, adds a luxurious, earthy depth of flavor to every bite. With its elegant presentation and irresistible aroma, this dish is ideal for holiday feasts or special occasions, offering a harmonious balance of savory richness and well-rounded flavors. Perfectly paired with mashed potatoes or roasted vegetables, this recipe guarantees a show-stopping meal that will leave your guests raving.
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Recipe Information
Ingredients
- 5 pounds prime rib roast (bone-in)
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 4 cloves garlic cloves, minced
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- 3 tablespoons unsalted butter, softened
- 8 ounces shiitake mushrooms, sliced
- 2 tablespoons all-purpose flour
- 2 cups beef stock
- 1 cup dry red wine
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat the oven to 450°F (230°C). Place the prime rib roast on a roasting rack in a large roasting pan.
In a small bowl, combine kosher salt, black pepper, minced garlic, chopped rosemary, chopped thyme, and softened butter. Mix into a paste.
Rub the butter and herb mixture evenly over the entire surface of the roast.
Place the roast in the preheated oven and roast for 20 minutes to sear. Reduce the oven temperature to 325°F (165°C) and continue roasting until the internal temperature reaches 130°F (55°C) for medium-rare (about 90 minutes).
Remove the roast from the oven, tent loosely with aluminum foil, and let it rest for 20 minutes.
While the roast rests, prepare the shiitake pan gravy. Heat olive oil in a medium skillet over medium-high heat.
Add the sliced shiitake mushrooms to the skillet and sauté until golden and tender, about 5 minutes.
Sprinkle the flour over the mushrooms and stir well to coat. Cook for 2 minutes to remove the raw flour taste.
Deglaze the skillet with the red wine, scraping up any browned bits from the bottom of the pan. Cook for 2-3 minutes to reduce slightly.
Gradually stir in the beef stock and bring the mixture to a simmer. Cook for 5-7 minutes, stirring frequently, until the gravy thickens.
Season the gravy with salt and black pepper to taste.
Slice the rested prime rib roast into thick slices and serve with the warm shiitake pan gravy on the side.
Nutrition Facts
Calories |
7571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 596.8 g | 765% | |
| Saturated Fat | 241.4 g | 1207% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1794 mg | 598% | |
| Sodium | 7585 mg | 330% | |
| Total Carbohydrate | 44.8 g | 16% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 6.0 g | ||
| Protein | 452.3 g | 905% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 394 mg | 30% | |
| Iron | 46.4 mg | 258% | |
| Potassium | 6624 mg | 141% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
