Mushroom-Crust Prime Rib with Stroganoff Sauce
Prep Time
Cooking Mode
1 pkg dried mixed mushrooms
1 tbsp dried thyme
2 ¼ tsp smoked paprika, divided
2 tsp garlic powder
1 tsp onion powder
1 tsp each salt and pepper
¼ cup canola oil, divided
2.7 kg Sterling Silver Prime Rib Easy Carve Roast
2 pkg cremini mushrooms
1 cup finely diced onion
2 tbsp chopped garlic
2 cups beef broth
1 tbsp cornstarch
¾ cup sour cream
¼ cup finely chopped dill
¼ cup finely chopped parsley
2 tbsp horseradish
2 tbsp Worcestershire Sauce
1 tbsp Dijon mustard
1 pkg dried mixed mushrooms
1 tbsp dried thyme
2 ¼ tsp smoked paprika, divided
2 tsp garlic powder
1 tsp onion powder
1 tsp each salt and pepper
¼ cup canola oil, divided
2.7 kg Sterling Silver Prime Rib Easy Carve Roast
2 pkg cremini mushrooms
1 cup finely diced onion
2 tbsp chopped garlic
2 cups beef broth
1 tbsp cornstarch
¾ cup sour cream
¼ cup finely chopped dill
¼ cup finely chopped parsley
2 tbsp horseradish
2 tbsp Worcestershire Sauce
1 tbsp Dijon mustard
Directions
1Grind the dried mushrooms into a powder in a small food processor or electric spice grinder (about 3 tbsp/45 mL). In a bowl, mix together the mushroom powder, dried thyme, 2 tsp (10 mL) smoked paprika, garlic powder, onion powder, salt and pepper.
2Rub prime rib roast with 2 tbsp (30 mL) of the canola oil. Season generously with the spice mixture so the roast is completely coated (store any leftover spice mixture for another use). Place roast, bones-down, in a baking dish or platter and chill, uncovered, 1 to 4 hr. This creates a savoury crust during cooking. Allow prime rib to sit at room temperature 1 hr. before roasting.
3To prepare for roasting, position oven rack so prime rib sits in the middle of oven (do not put prime rib in the oven yet). Preheat oven to 230°C (450°F). Set the prime rib, bones-down, in a roasting pan (no rack required) or large baking dish. Roast in oven 20 min. Meanwhile, in bowl, toss together the cremini mushrooms, onion, garlic and remaining 2 tbsp (30 mL) canola oil to coat. Remove roast from oven (but keep oven on), pour the mushroom mixture around the roast then return to oven. Immediately reduce the oven temperature to 120°C (250°F) and cook another 1 ½ hr., or to preferred doneness.
4Remove roast from the oven. Keeping the prime rib in the pan, loosely tent with foil and let rest 20 to 30 min. before transferring to carving board.
5Place the roasting pan on the stovetop over medium-high heat (keep cremini mushroom mixture in the pan). Pour in the beef broth and bring to a simmer, scraping browned bits from the bottom. In a small bowl, mix the cornstarch with 1 tbsp (15 mL) water until smooth. Stir the cornstarch slurry into the simmering broth. Simmer, stirring frequently, 3 to 4 min. until slightly thickened. Remove from heat. Mix in the sour cream, dill, parsley, horseradish, Worcestershire sauce, mustard and remaining ¼ tsp (1 mL) smoked paprika. Taste and adjust seasonings, if needed. Carve roast and serve with the stroganoff sauce on the side.
Tips
1
Note: Health Canada recommends beef be cooked to an internal temperature of 63°C (145°F) for medium-rare.
Disclaimer
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Personal Note
Personal Note
