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How To make (15) Sunday Rib Roast Of Beef and Wild Mushrooms
BEEF:
2 teaspoons salt
1 teaspoon pepper
2 cloves garlic minced
1 rib roast of beef (about 9 pounds)
:
MUSHROOMS 1 ounce dried wild mushrooms, any kind
2 cups warm water
1 cup beef broth, canned or homemade
2 leeks, white parts only :
wash and finely chop
2 tablespoons butter
3/4 pound fresh wild mushrooms, any kind trim, clean & slice
1 teaspoon dried rosemary leaves
2 tablespoons fresh parsley :
chopped
4 plum tomatoes finely chopped
salt and pepper :
to taste
Preheat oven to 475 degrees.
Combine salt, pepper and garlic and rub the mixture into the surface of the beef. Place the beef in a roasting pan, fat side up, and roast for 1 hour. Reduce the oven temperature to 400 degrees and continue roasting for about 1 1/2 hours, or until a meat thermometer inserted in the center of the meat registers 130 degrees for med-rare or 140 degree for medium.
About 30 minutes before the roast will be done, begin preparing the mushrooms. Soak the dried mushrooms in the warm water until they are completely soft and completely rehydrated, about 15 minutes. Squeeze out the mushrooms, rinse well, and set aside. Strain he soaking liquid through a coffee filter. Combine the strained soaking liquid and the beef broth ion a saucepan, place over high heat and reduce to 1 cup; set aside.
Saute the leeks in butter in a large deep skillet until softened. Add fresh wild mushrooms, white mushrooms, soaked wild mushrooms, rosemary and parsley. Cook until the mushrooms begin to release their moisture. Add the tomatoes and the reduced soaking liquid. Season with salt and pepper, and simmer for 5 minutes. Set aside.
When the beef is done, remove it from the oven and allow it to rest 10 minutes before slicing. Cut the meat from the rack of bones and into 1/8-inch slices. Heat the mushroom sauce to a simmer and serve with the meat.
Make 8-10 servings, plus enough to: Reserve 8 slices (about 1 pound) meat for Cold Roast Beef with Two Sauces, served on Wednesday and 2 to 2 1/2 cups mushrooms for Chicken and Mushroom Stew served on Thursday.
REG #4 Shared by SuzyWert, Indiana USA <SuzyWert@aol.com>
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This episode is sponsored by Bokksu. Go to and use our code ALVIN for $15 off your first Bokksu Japanese snack box!
This week Alvin is recreating the roast beef, vegetable stew, ginger beer, and peasant loaf from the Night of the Battle to Retake the Wall episode of Attack on Titan.
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Ina Garten's Balsamic Roasted Beef | Barefoot Contessa | Food Network
Make Ina's Balsamic Roasted Beef the centerpiece of your holiday dinner!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Balsamic Roasted Beef
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 50 min (includes resting time)
Active: 10 min
Yield: 5 to 6 servings
Ingredients
2 1/2 pounds filet of beef, trimmed and tied
2 tablespoons Dijon mustard
1 tablespoon aged balsamic vinegar
1 teaspoon kosher salt
1 tablespoon coarsely cracked black pepper
Directions
Preheat the oven to 500 degrees F. Line a sheet pan with aluminum foil.
Place the beef on the sheet pan. Combine the mustard, vinegar, and salt in a small bowl. Spread the mixture on the filet and brush it evenly over the top and sides. Sprinkle the cracked pepper evenly all over the meat.
Roast the filet for 30 minutes exactly for medium-rare (25 minutes for rare and 35 minutes for medium). Remove the pan from the oven, cover tightly with aluminum foil, and allow the beef to rest on the pan for 10 minutes. Slice and serve hot or warm.
Note: This recipe was doubled for this episode.
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Ina Garten's Balsamic Roasted Beef | Barefoot Contessa | Food Network
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This bone-in-standing ribeye roast that is coated in garlic and herbs is the perfect meal to serve up to your friends and family. These foolproof instructions will ensure your prime rib is impeccable.
PRINT OUT THE RECIPE AT:
Ingredients for this recipe:
• 20 sprigs of fresh thyme
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• 4 tablespoons extra virgin olive oil
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