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Print this Recipe    Prime Rib 12

Standing Rib Roast with Potatoes and Portabello Mushrooms

2 tablespoon chopped fresh rosemary leaves
2 tablespoon chopped fresh thyme leaves
3 garlic cloves, chopped
1 teaspoon ground pickling spices
1 teaspoon Adobo seasoning
2 teaspoons coarse kosher salt
2 teaspoon freshly ground black pepper

3-rib standing beef rib roast (about 8 1/2 pounds), with 1/4-inch layer of fat
1 tablespoon canola oil
5 pounds red potatoes (about 10)
4 carrots cut into 3" pieces
2 pounds Portabello mushrooms, wiped clean
2 cups beef broth (a 15 1/2-ounce can)
1 cup spring water
beurre manie made by kneading together 1 tablespoon softened butter and
1 tablespoon all-purpose flour

Preheat oven to 475F.

In a small bowl stir together first seven ingredients. Put roast,
ribs side down, in center of a flameproof roasting pan, 18 by 12
by 2 inches, and rub oil on top and sides of beef so herbs will
adhere. Reserve 1 tablespoon seasoning mixture and rub remainder
on top and sides of beef. Roast beef in lower third of oven 20
minutes.

Cut potatoes halve crosswise. Remove pan from oven and skim all
but about 1/2 cup fat from pan with a bulb baster or spoon. Arrange
potatoes around beef and turn with tongs to coat with fat. Season
potatoes with salt and pepper. Reduce heat to 350F. and roast beef
and potatoes, turning potatoes occasionally to brown evenly, 1 1/2
hours, or until a meat thermometer inserted in fleshy part of beef
registers 1300F. for medium-rare.

While beef, carrots and potatoes are roasting, separate mushroom
stems and caps. Slice caps 1/3-inch thick. In a food processor
pulse stems until chopped coarse and in a small saucepan combine
with broth and water. Simmer mixture 10 minutes. Pour mixture
through a sieve into a bowl, pressing hard on solids, and discard
solids.

Transfer beef to a platter and let rest, covered loosely with foil,
20 to 30 minutes. Transfer potatoes to another platter and keep
warm.

With bulb baster or spoon skim all but about 1/4 cup fat from pan.
In pan on top of stove saute mushroom caps over moderately high
heat, stirring, 2 minutes. Add reserved tablespoon seasoning mixture,
mushroom liquid, and any juices from beef and boil 5 minutes. Stir
in beurre manie and boil, stirring, about 3 minutes, or until
thickened slightly.

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