Ingredients
- 2 tsp Salt
- 1 tsp Freshly Ground Pepper
- 1 tsp Dried Whole Thyme
- 10 lb Standing Rib Roast
- 2/3 C Water
- 1/4 C Butter
- 1 1/2 Tbsp Butter
- 2 Tbsp Lemon Juice
- 1/4 tsp Salt
- 1/2 lb Small Fresh Mushrooms , sliced
- 1 C Minced Shallots
- 1 C Canned Diluted Beef Broth
- 1/2 C Madeira Wine
- Salt and Pepper , to taste
- 1 Tbsp Tomato Paste
Servings: servings
Instructions
- Combine salt, 1 tsp pepper, and thyme
- Sprinkle mixture over roast and set aside
- Combine water, 1 1/2 Tbsp Butter, lemon juice and 1/4 tsp salt in a medium saucepan
- Bring to a boil
- Add mushrooms, cover and reduce heat
- Cook for 5 minutes
- Drain mushrooms, reserving liquid and set aside
- Add water to liquid from mushrooms to measure 1 cup and set aside
- Place roast, fat side up on a rack in a shallow roasting pan
- Insert meat thermometer making sure it does not touch fat or bone
- Bake at 500 degrees for 10 minutes then reduce oven heat to 350 and bake for 3 hours or until the thermometer registers the beef wellness of your choice
- Remove roast to serving platter
- Drain drippings reserving 1 cup
- Return 1 cup of drippings to pan
- Add remaining butter, cook over med heat until butter melts
- Add shallots and sauté until tender
- Stir in reserved mushroom liquid, beef broth, wine and tomato paste
- Cook over low heat for 15 - 20 minutes until liquid is reduced to 2 cups
- Add reserved mushrooms and cook until heated
- Salt and pepper to taste
- Serve sauce with roast.
Share this Recipe