Zutaten für Roast Prime Ribs Of Beef With Shiitaki Pan Gravy
- Standing Rib Roast
- Fresh Rosemary Leaf
- 2 teaspoons sea salt
- Unsalted Butter
- 1 large yellow onion, quartered
- Green Bell Pepper
- Dried Shiitake Mushroom
- Hot Water
- Fresh Mushrooms
- Canned Beef Broth
- Medium Dry Sherry
- 2 tablespoons arrowroot powder mixed with 2 tablespoons cold water
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Zubereitung von Roast Prime Ribs Of Beef With Shiitaki Pan Gravy
- Let the prime rib roast stand at room temperature for 1 hour.
- In a small bowl, combine the chopped rosemary, sea salt, and softened butter. Rub the mixture thoroughly all over the prime rib.
- Preheat oven to 500°F (260°C). Place the roast in a roasting pan, ribs-side down. Roast for 30 minutes.
- Reduce oven temperature to 350°F (175°C). Continue roasting for 1 ¾ to 2 hours, or until a meat thermometer inserted into the thickest part registers 130°F (54°C) for medium-rare.
- Add the quartered onion and chopped bell pepper to the roasting pan 45 minutes before the roast is done.
- During the last 40 minutes of roasting, soak the shiitake mushrooms in 1 cup of water for 30 minutes. Squeeze out excess water and reserve the soaking liquid.
- Discard the mushroom stems and thinly slice the caps.
- Strain the reserved mushroom soaking liquid through a fine-mesh sieve into a separate bowl.
- Remove the roast from the oven and transfer to a heated platter. Discard any cooking twine. Transfer the onion and bell pepper to paper towels to drain; reserve for the gravy.
- Let the roast rest for 20-30 minutes before carving.
- While the roast rests, prepare the gravy: In a heavy skillet, melt the remaining 1/2 cup (1 stick) butter over moderately high heat. Add the sliced fresh shiitake mushrooms and sauté for 1 minute, stirring. Add reserved shiitake mushrooms and sauté for another minute, stirring.
- Add the beef broth and reserved mushroom liquid to the skillet. Bring to a boil, then reduce heat and simmer until the liquid is reduced to about 2 ½ cups.
- Skim all but 1 tablespoon of fat from the pan juices in the roasting pan. Add the reserved onion and bell pepper and sherry. Sauté over moderately high heat, scraping up the brown bits, for 1 minute.
- Boil the sherry mixture until reduced by half. Strain it through a fine-mesh sieve into the mushroom mixture. Bring to a boil.
- Whisk together the arrowroot powder and cold water until smooth. Add to the gravy, stirring constantly.
- Simmer the gravy for 3 minutes, stirring frequently. Season with salt and pepper to taste. Transfer to a heated sauceboat.
- Serve the carved roast with the delicious shiitake pan gravy.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
9g
Fat
25g
Carbs
2g
