Beef Rib Roast With Mushroom Sauce Recipe

• 1 x prime or possibly choice beef roast (6 lb) trimmed
• 2 tsp coarse salt
• 1 1/2 tsp freshly grnd black pepper
• 3 Tbsp. fresh minced marjoram
• 1/2 tsp fresh minced rosemary
• 1 Tbsp. cornstarch
• 14 1/2 ounce beef broth
• 1/3 c. chopped shallot
• 1 lb assorted mushrooms quartered
• 1 Tbsp. fresh thyme
• 1/3 c. port or possibly Madeira wine

1. Roast the beef: Preheat oven to 425F.
2. In a roasting pan fitted with a rack, place the roast rib-side down and rub 1 tsp.
3. each of salt and pepper, 1 Tbsp.
4. of marjoram, and the rosemary into the meat.
5. Roast for 15 min, reduce temperature to 325 and continue to roast till a thermometer inserted into the center measures 125 for rare, 135-145 for medium, or possibly 165 for well done-2 to 3 hrs.
6. Remove the roast from the pan and let rest for at least 20 min.
7. Reserve the pan drippings.
8. Make the Sauce: In a small bowl, dissolve the cornstarch in 1/4 c. of the beef broth.
9. Set aside.
10. IN a large skillet over high heat, heat 2 Tbsp.
11. of the reserved drippings.
12. Add in the shallots and saute/fry till the edges begin to brown.
13. Add in the mushrooms and remaining marjoram and thyme and cook for 3 more min.
14. Add in the remaining broth, wine, and remaining salt and pepper and cook for 1 minute.
15. Stir in the cornstarch mix and cook till the sauce thickens-about 1 minute.
16. Serve warm with the roast.

prime, salt, freshly grnd black pepper, marjoram, rosemary, cornstarch, beef broth, shallot, mushrooms, thyme, port

Taken from cookeatshare.com/recipes/beef-rib-roast-with-mushroom-sauce-82228 (may not work)