Recipe: Sunday Rib Roast Of Beef and Wild Mushrooms
Description: How to make Sunday Rib Roast Of Beef and Wild Mushrooms
Ingredients: [{"text": "2 teaspoon(s) salt"}, {"text": "4 - plum tomatoes chopped"}, {"text": "2 tablespoon(s) chopped parsley"}, {"text": "1 teaspoon(s) rosemary"}, {"text": "3/4 pound(s) wild mushrooms, fresh sliced"}, {"text": "2 tablespoon(s) butter"}, {"text": "2 - leeks, white part only, finely chopped"}, {"text": "1 cup(s) beef broth"}, {"text": "2 cup(s) warm water"}, {"text": "1 ounce(s) wild mushrooms, dried, any kind"}, {"text": "1 - beef rib roast about 9 pounds"}, {"text": "2 - garlic cloves, minced"}, {"text": "1 teaspoon(s) pepper"}, {"text": "- salt and pepper to taste"}]
Instructions: Combine salt, pepper and garlic and rub the mixture into the surface of the beef. 
Place the beef in a roasting pan, fat side up, and roast for 1 hour. 
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 medium-rare or 140 degree for medium. 


About 30 minutes before the roast will be done, begin preparing the mushrooms. 
Soak the dried mushrooms in the warm water until they are completely soft and completely rehydrated, about 15 minutes. 
Squeeze out the mushrooms, rinse well, and set aside. 
Strain the soaking liquid through a coffee filter. 
Combine the strained soaking liquid and the beef broth in a saucepan, place over high heat and reduce to 1 cup; set aside. 


Saute the leeks in butter in a large deep skillet until softened. 
Add fresh wild mushrooms, leeks, soaked wild mushrooms, rosemary and parsley.
Cook until the mushrooms begin to release their moisture. 
Add the tomatoes and the reduced soaking liquid. 
Season with salt and pepper, and simmer for 5 minutes. 
Set aside. 


When the beef is done, remove it from the oven and allow it to rest 10 minutes before slicing. 
Cut the meat from the rack of bones and into 1/8-inch slices.
Heat the mushroom sauce to a simmer and serve with the meat. 


