Prime Rib Roast with Shiitake Au Jus

Prep Time: 15 mins | Cook Time: 1 ¾ hours | Course: Dinner | Servings: 6

Prime rib roast with a bay and garlic crust and a shiitake mushroom red wine mushroom au jus. Just right for mashed potatoes and your favorite celebrations. Medium-rare should cook for about 13 minutes per pound. Use a meat thermometer for insurance.

5 lb. prime rib roast (mine was boneless)

¼ cup garlic, minced

2 tsp salt

2 tsp pepper

Garlic salt, to taste

½ tsp each, basil, oregano & thyme, dried

Bay leaves and fresh thyme sprigs, for garnish

½ bottle red wine, reserve other half for the au jus

1 cup water

Preheat oven to 450*. Mix together the garlic, salt, pepper, and dried herbs (can be done in a food processor). Brush all over the top of the rib roast and place in a roasting pan. Top with bay leaves and thyme sprigs. Pour ½ bottle of red wine and water in the bottom of the roasting pan. Roast in the oven for 15 minutes. Turn oven down to 325* and continue to roast (about 13 minutes per lb.) until your meat thermometer reads 130* for medium rare. Remove from the oven and tent with foil. Allow the roast to rest for 20 minutes before slicing.

Shiitake Au Jus:

½ bottle red wine

1 cup shiitake mushrooms, sliced

Meat drippings or 2 Tbsp butter

1 qt beef broth 

Mix wine, mushrooms, beef fat or butter, and broth in a medium skillet. Simmer over medium-low heat until the mushrooms are softened and the au jus is slightly reduced.

Horseradish Cream:

½ cup whipping cream

½ cup mayonnaise

½ cup horseradish

2 Tbsp dijon mustard

Salt and pepper, to taste

Whisk all ingredients in a mason jar; sauce will keep for a couple of weeks in the fridge.