Rib Roast Of Beef With Braised Wild Mushrooms
serves 10
Use leftover roasted meat to make cold roast beef with two sauces and leftover braised wild mushrooms to make chicken and mushroom stew.
This recipe is part of Andrew Schloss's Sunday Dinners.
For the Beef:
2 teaspoons salt
1 teaspoon black pepper
3 cloves garlic, minced
9 pounds rib roast of beef
For the Mushrooms:
1 ounce dried wild mushrooms (any type)
2 cups warm water
1 cup beef broth
2 leeks (white part only), finely chopped
2 tablespoons butter
3/4 pound fresh wild mushrooms (any type), cleaned and sliced
1 pound white mushrooms, cleaned and sliced
1 teaspoon dried rosemary
2 tablespoons chopped parsley
4 plum tomatoes, finely chopped
prep: 25 minutes
total: 2 hours 50 minutes
roasting pan
meat thermometer
coffee filter
saucepan
large deep skillet
1. For the beef: mix the salt with the pepper and garlic and rub into the surfaces of the beef on all sides.
2. Place beef in a roasting pan, fat-side up and roast at 475F for 1 hour. Turn the oven down to 400F and roast for another 1 1/2 hours until a meat thermometer inserted into the center of the meat registers 130F.
3. Half an hour before the meat is done roasting, prepare the mushrooms.
4. Soak the dried mushrooms in the water until soft and completely rehydrated, about 15 minutes. Squeeze out the mushrooms and rinse well. Set aside and strain the soaking liquid through a coffee filter. Combine the strained mushroom soaking liquid with the beef broth in a saucepan and reduce to 1 cup in volume. Set aside.
5. In a large deep skillet, sauté the leeks in the butter until softened.
6. Add the fresh wild mushrooms, white mushrooms and reserved soaked wild mushrooms along with the rosemary and parsley. Cook until the mushrooms begin to release their moisture. Add the tomatoes and the reduced soaking liquid. Season to taste with salt and pepper and simmer for 5 minutes.
7. When the beef has reached the desired temperature, remove it from the oven and allow to rest for 10 minutes before slicing.
8. Cut the meat from its rack of bones and slice into 1/8-inch slices. Heat the mushroom sauce to a simmer and serve with the meat.
