Rib Roll with Wild Mushroom & Red Wine Sauce
| Rib Roll with Wild Mushroom & Red Wine Sauce Ingredients 6 to 8 pound beef rib roll JR’s Rub* Canola Oil 4 tablespoons butter 16 oz wild mushrooms 3 cloves garlic, minced ½ cup red onion, diced 2 cups red wine (reduced to ¼ cup) 1 ¼ cups beef broth ¼ cup brown sugar 2 teaspoons Dijon Mustard 1 teaspoon hot sauce ½ cup Worcestershire sauce 1 cup Heavy Cream ¼ cup Balsamic Vinegar 2 tablespoons chopped parsley Salt and Pepper to taste 1 tablespoon of cornstarch dissolved in ¼ cup cold water (if needed) Preparation Trim off excess fat from rib roll, leaving a thin layer to baste the meat as it roasts. Season generously with JR’s rub on all sides. Preheat oven to 425 degrees. In a large skillet (I use Grandma’s Cast-iron) heat a small amount of oil. When oil is hot, sear meat on all sides until well browned. Transfer to the oven and roast for 1 hour and 15 minutes or until it reaches 135 degrees internally. Remove from the oven and tent with foil allowing it to rest for 10 minutes. Slice into nice steaks and serve with sauce. For the sauce, heat the butter in a large saucepan until melted and foamy. Add mushrooms, garlic and red onion. Sauté until onion I tender and the mushrooms have released their liquid and begin to brown. While this mixture is cooking, reduce the wine to ¼ cup in a small sauce pan over medium heat. Add the wine to the mushroom mixture along with the beef broth. Simmer till mixture is reduced by 1/3. Add remaining ingredients and simmer for about 20 minutes. If needed, thicken with the cornstarch dissolved in water. To serve, plate steaks and nape with sauce. I get JR's Rub at the Cooking Depot! It is great on any meat! |
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