Dinner: Standing Rib Roast with Potatoes and Portobello Mushrooms
Ingredients
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
2 garlic cloves, chopped
1 1/2 teaspoons coarse salt
1 teaspoon freshly ground black pepper
a 3-rib standing beef rib roast (about 8 1/2 pounds), all but 1/4-inch layer of fat removed
1 tablespoon vegetable oil
5 pounds russet (baking) potatoes (about 10)
1 1/2 pounds Portobello mushrooms, wiped clean
1 3/4 cups beef broth (a 15 1/2-ounce can)
1 cup water
a beurre manié made by kneading together 1 tablespoon softened unsalted butter and 1 tablespoon all-purpose flour
Garnish: chopped fresh flat-leafed parsley leaves (wash and dry before chopping)
Instructions
Preheat oven to 475 °F.
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
