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Pepper Crusted Prime Rib with Mushroom & Brandy Reduction
Cummulative Rating
N/A
Servings
Makes 6-8 servings.
Difficulty
Medium |
Ingredients
For the prime rib:
2 Tablespoons peppercorns
1 6-8 lb. prime rib (about 2-3 bones)
Kosher salt
1 Tablespoon olive oil
1 stick unsalted butter, cut into tablespoons
6 thyme sprigs
2 rosemary sprigs
4 bay leaves
4 oregano sprigs
5 garlic cloves, smashed
4 large shallots, thinly sliced
For the sauce:
2 ounces dried porcini mushrooms
1-1/2 cups boiling water
2 Tablespoons extra-virgin olive oil
1/4 lb. cremini mushrooms, sliced
1/4 lb. portabella mushrooms, sliced
1/4 lb. shiitake mushrooms, sliced
2 shallots, thinly sliced
2 teaspoons fresh thyme, chopped
1 cup Armagnac (French brandy)
1/2 cup dry white wine
2 cups gf Beef Broth
2 Tablespoons unsalted butter |
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Directions
Preheat the oven to 325°F. Coarsely grind the peppercorns. Rub the peppercorns all over the prime rib. Season the meat with salt.
In a heatproof skillet or medium-sized roasting pan, heat the olive oil until hot. Add the roast, fat side down and cook over medium heat until browned, about 5 minutes. Turn the roast over and brown on all other sides. Set the roast fat side up in the skillet or roasting pan and add the butter around the roast. When the butter is melted, baste the roast all over. Add the thyme, rosemary, bay leaves and oregano; roast for 1 hour.
Add the garlic and shallots to the pan and continue to roast the meat until a thermometer inserted into the center registers 130°F for medium-rare (about 45 minutes longer). When the roast is done, transfer it to a carving board and tent loosely with foil. Let it rest for 20 minutes before serving.
Meanwhile, make the sauce. In a heatproof bowl, pour the boiling water over the dried porcini mushrooms. Let the mushrooms soak until softened, about 20 minutes. Lift the mushrooms from the soaking liquid, reserving the liquid. Gently squeeze out excess liquid and coarsely chop. Set aside.
In a large skillet, heat the olive oil over medium heat. Add the mushrooms, shallots, garlic and thyme. Cook over medium heat, stirring occasionally until the mushrooms are browned, about 8-10 minutes. Add the Armagnac and white wine and boil until reduced by half, about 5 minutes. Carefully pour in the porcini soaking liquid (being careful to stop before you get to the coarse grit at the bottom of the liquid). Boil the sauce until reduced by 3/4’s, about 8 more minutes. Add the beef stock and continue to boil until reduced to about 1-1/2 cups. Strain the sauce through a fine sieve into a small saucepan. Whisk in the butter. When the butter is incorporated add the porcini mushrooms. Adjust seasonings to taste with salt and freshly ground black pepper.
Carve the roast into slices and serve with mushroom-Armagnac reduction. |
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