Sunday Rib Roast of Beef and Wild Mushrooms

• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 cloves garlic minced
• 9 pounds beef roast, rib-eye
• 1 ounce mushrooms, wild any kind
• 2 cups water warm
• 1 cup beef stock canned or homemade
• 2 each leeks weight parts only, washed and finally chopped
• 2 tablespoons butter
• 3/4 pound mushrooms, wild fresh any kind, trim, clean & slice
• 1 teaspoon rosemary leaves
• 2 tablespoons parsley leaves chopped, fresh
• 4 plum tomatoes finely chopped
• 1 x black pepper to taste

1. Preheat oven to 475 degrees.
2. Combine salt, pepper and garlic and rub the mixture into the surface of the beef.
3. Place the beef in a roasting pan, fat side up, and roast for 1 hour.
4. 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.
5. About 30 minutes before the roast will be done, begin preparing the mushrooms.
6. Soak the dried mushrooms in the warm water until they are completely soft and completely rehydrated, about 15 minutes.
7. Squeeze out the mushrooms, rinse well, and set aside.
8. Strain he soaking liquid through a coffee filter.
9. Combine the strained soaking liquid and the beef broth ion a saucepan, place over high heat and reduce to 1 cup; set aside.
10. Saute the leeks in butter in a large deep skillet until softened.
11. Add fresh wild mushrooms, white mushrooms, soaked wild mushrooms, rosemary and parsley.
12. Cook until the mushrooms begin to release their moisture.
13. Add the tomatoes and the reduced soaking liquid.
14. Season with salt and pepper, and simmer for 5 minutes.
15. Set aside.
16. When the beef is done, remove it from the oven and allow it to rest 10 minutes before slicing.
17. Cut the meat from the rack of bones and into 18 inch slices.
18. Heat the mushroom sauce to a simmer and serve with the meat.
19. Make 8 to 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 1 1/2 cups mushrooms for Chicken and Mushroom Stew served on Thursday.

salt, black pepper, garlic, beef roast, mushrooms, water, beef stock, leeks weight, butter, mushrooms, rosemary, parsley, tomatoes, black pepper

Taken from recipeland.com/recipe/v/sunday-rib-roast-of-beef-wild-m-4333 (may not work)