Prime Rib With Mushroom Jus
Prime Rib With Mushroom Jus
Try this quick and easy prime rib recipe from Fresh with Anna Olson.
  • Difficulty Level Moderate
  • Technique Roasting
  • Preparation Time 15 minutes
  • Cooking Time 3 hours 23 minutes
  • Yield 4 servings
Ingredients
  • ½ whole prime rib roast, about 8 lbs
  • ½ cup Dijon mustard
  • ⅓ cup prepared horseradish
  • 3 tablespoons salt
  • 2 tablespoons ground black pepper
  • Mushroom Jus:
  • 2 tablespoons drippings from roast
  • 2 shallots, sliced
  • 2 cups chanterelle mushrooms, or other mushrooms such as cremini, oyster, and/or shiitake
  • 2 tablespoons all purpose flour
  • 2 cups chicken or beef broth
  • 2 teaspoons chopped fresh thyme
  • ¼ cup brandy
  • ⅓ cup whipping cream
  • Coarse salt and ground black pepper
  • Roasted Potatoes:
  • 2+½ pounds mini or fingerling potatoes, cut in half
  • Olive oil
  • Salt and pepper
  • 1 tablespoon chopped fresh rosemary
Method
  1. Preheat oven to 325°F and place roast upright in a roasting pan.
  2. Stir mustard, horseradish, salt and pepper and rub over surface of roast.
  3. Place uncovered in center rack of oven and cook for 2 to 2 1/2 hours to an internal temperature of 130°F for rare.
  4. Remove roast from pan to a cutting board and rest, tented with foil, for at least 15 minutes before carving.
  5. To carve, use a sharp knife to carefully slice down the bones to remove. Carve thin or thick slices of beef, as desired.
  1. Mushroom Jus:
  2. Use the roasting pan from the prime rib roast and drain all but 2 tablespoonsp drippings.
  3. Over medium heat, saute mushrooms in the drippings until soft, about 8 minutes.
  4. Add flour and cook over medium heat 3 minutes, until flour is worked into a paste.
  5. Add stock gradually, whisking in slowly to avoid lumps, stir in thyme then bring to a full simmer.
  6. Add brandy, simmer 2 minutes more, then add cream.
  7. Return to a simmer then season to taste and serve.
  1. Roasted Potatoes:
  2. Preheat oven to 350°F.
  3. Toss potatoes with a touch of olive oil to coat, season lightly and add rosemary.
  4. Roast in a baking dish, covered for 20 minutes, then uncover and cook until fork-tender, about 25 more minutes, stirring occasionally.

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