Rib Eye Beef Roast with Wild Mushrooms
Rosemary Garlic Beef Roast with Wild Mushrooms, a simple elegant recipe perfect for a special gathering or the holiday table.
Equipment
- skillet
- Roasting Rack
- Baking Dish
- cast iron skillet
- Thermometer
Ingredients
- 3-5 pounds rib eye roast see notes
- ¾-1 teaspoons salt to taste
- ¾-1 teaspoons pepper to taste
- ¼ cup fresh rosemary, chopped or use a mix of herbs
- ¼ cup garlic, chopped
- 1 cup chicken stock or beef stock
- 4 cups variety of mushrooms, sliced to about the same size
- 1 large onion, sliced optional, to use as a base
- 2 tablespoons olive oil
- 2 tablespoons butter
Instructions
- Preheat oven to 325 F.
- Tie the meat up with twine, and season meat generously with salt and pepper on all sides.
- Heat up a skillet with olive oil over medium-high heat and sear all sides of the meat.
- Place the meat on a roasting rack, or in a baking dish or large cast iron skillet lined with the sliced onions.
- Mix together rosemary and garlic in a small bowl, then coat the meat with this, packing it on.
- Bake for 50-90 minutes, roughly 20 minutes per pound or meat, until internal temp at thickest side reaches 120-125F.
- In a clean skillet, saute the mushrooms with olive oil over medium heat, until golden and cooked through and season with salt and pepper.
- When the roast is done, remove it along with the onions and tent with foil, letting it rest for 20 minutes before slicing.
- Pour any pan juices from the roasting pan into the skillet where you seared the meat. Add the butter and broth, scraping up any browned bits.
- Slice the rested roast and serve on a platter, with accompanying mushroom sauce.
Notes
Make sure you use a tender cut of roast, like rib eye roast, tenderloin, or tri-tip. Tougher cuts of meat, like chuck roast or pot roast, will not work here.
Nutrition
Serving: 1sliceCalories: 285kcal
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