Page 73 - WCM 2019 Winter
P. 73

  Prime Rib with Porcini Mushroom Sauce
Choosing Your Ribeye: Start by planning ahead. Contact your local butcher to get a choice or prime ribeye in the 4-6 pound range. You’ll need to prepare the ribeye a day ahead of cooking, and the actual cooking process takes 6-8 hours. You can prepare the sauce a day ahead, or while the ribeye is in the oven.
Preparation: Using a sharp knife, cross hatch the fat cap on top of the ribeye. Slice lengthwise about every half inch from end to end, but try not to cut into the meat itself. Repeat in the opposite direction to make the crosshatch pattern. Salt and pepper the top and bottom liberally, rubbing it in. Place on a wire rack in a pan, refrigerate uncovered for 24 hours.
Cooking the Ribeye: Remove from fridge and leave on counter for 2-4 hours. Preheat oven to 500F, and cook the ribeye, marble side up, for twenty minutes. Then turn the oven down to 300F, and set a timer for two hours. Every oven is slightly different, so rely on an accurate meat thermometer to read the internal temperature. Once the ribeye reaches 115F, turn the oven off and keep the door closed. Let the ribeye rest in the oven until it reaches 120F for rare, 125F for medium rare.
Remove from oven and allow to rest for 20 minutes. Slice to desired thickness.
Porcini Mushroom Sauce
1 c. Cabernet Sauvignon
2 c. Better than Bouillon beef broth
1 1⁄2 c. dried porcini mushrooms, diced 1 tsp. butter
1 garlic clove, minced
1 shallot, minced
1 tsp. fresh rosemary, minced
2 Tbsp. cornstarch, slurry
(2 Tbsp. cornstarch + 1⁄4 c. cold water) Salt and pepper to taste
In a medium-sized saucepan, over medium heat, melt the butter. Add shallots and cook until translucent, then add the garlic, saute for one minute. Add the wine, beef broth, mushrooms, rosemary, and bring to a simmer. Simmer until the mushrooms are softened, then add the cornstarch slurry. Continue to simmer until the sauce has thickened. Salt and pepper to taste. Serve over sliced prime rib.

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