My God! How I do love good old fashion American steakhouses! Starched tablecloths, a Bowie steak knife presented in an almost revered, ceremonial moment.  The ever friendly waiter who hands you a tree trunk for a menu and an impressive list of red wines to go with it. The basket of rolls is quick to arrive, they are warm with a tantalizing aroma escaping from beneath the folds of a heavy napkin. They are over-sized and seem big enough to climb. The atmosphere is upbeat, the background music jazzy with some Sinatra mix and the service is perfect. You clear your throat and waiter inquires if you need anything. You might as well be in Heaven.

Allow me to lay my cards on the table. I understand that for some, the thought of an over-sized slab of rare prime rib arriving table side may scream of cow genocide and may not be every one’s cup of tea. It is most clearly and dearly so, mine. No need to threaten to tell my doctor either as we run into each other regularly at great steakhouse! I love good food and I make no bones about it, especially when it comes to French cuisine. But there are times when my need for a U.S.D.A top of the line slab of beef calls me and I can no longer ignore the siren songs that beckon me to the table. Something’s are just too delicious to pass up! All I can say is that when it comes to a succulent slab of prime rib with all its fine trimmings no mortal soul should ever have to turn their backs on such a dish. I don’t care if your wife is waiting for you on your return with a rolling pin and a frown of disapproval, maybe even pointing with her carrot-like finger “J’accuse!” Lets face it, game’s up and you know you’re done, well done, for. Whatever the stakes, the siren song calls you to approach and take part in this frowned-upon, poo-pooed, most pleasurable feast. Long live prime rib, the King of Beef!

 Boneless Garlic and Rosemary Rubbed Prime Rib with Red Wine Mushroom Sauce

Ingredients: 

(serves 6 with average appetites)
1 (5 pound) boneless rib-eye (the real surprise) left at room temperature for 2 hours before cooking
2 (8 ounce) packages baby bella or domestic white mushrooms, sliced
2 tablespoons olive oil
1 tablespoon salt
2 tablespoons ground black pepper
8 large garlic cloves, minced
2 tablespoons minced fresh rosemary
1/2 teaspoon minced fresh rosemary for the sauce
1 cup chicken broth
3/4 cup red wine
1 tablespoon Dijon mustard
1 teaspoon cornstarch dissolved in 2 teaspoons water 

Directions:

  1. Adjust oven rack to center position and heat oven to 250 degrees. While the oven is pre-heating take the roast out of the refrigerator to bring it up to temperature.
  2. Heat a large (12-in) skillet over medium heat.
  3. Rub roast fondly on all sides with oil, salt and pepper. 
  4. Turn on exhaust fan, add roast to hot skillet and brown on all sides, about 10 minutes total.
  5. Transfer roast to plate and when cool enough to handle, slowly and lovingly rub garlic and rosemary all over. You got it!
  6. Meanwhile, pour off all but 2 Tbs of the beef drippings. Add mushrooms to hot skillet and saute until well browned, about 8 minutes and not a second more! Mix broth, wine and mustard ; add to mushrooms and simmer to blend flavors and reduce slightly, about three minutes. Pour mushroom sauce into a bowl and set aside someplace hopefully you will easily remember.
  7. Set a wire rack over skillet and roast on rack. I like to add a few large sprigs of rosemary to the roast. Slow-roast in oven until roast reaches an internal temperature of 135 degrees F for medium rare (less, obviously if you like it walking) and 140 for medium. Serving it well done is unconstitutional. Total temperature time is 2 1/2 to 3 hours.
  8. You now have plenty of time to prepare your side dishes and perhaps most importantly, sufficient time to taste your wine selections (remember #6)
  9. Transfer roast to a cutting board; remove rack from skillet. Pour off excess fat if any. Set skillet over medium-high heat; return mushroom sauce to pan and heat to a simmer. Add cornstarch and continue to simmer until sauce thickens slightly, or about a minute.
  10. Carefully carve meat (my only serious comment) and serve with sauce and plenty of just plain horseradish or for those with sensitive palates, a creamy horseradish sauce.                                                                                    

Now about those wines:

We are talking medium rare prime rib of beef – so it’s time to call in the big red team – those beefy reds who would rather knock you down and run you over than discuss fine arts in a creaky Louis XVI side chair. You getting my drift?
  1. 2007 Corison Napa Valley Cabernet, California     
  2. 2009 Earthquake Petite Syrah – Michael David Winery, California
  3. 2009 Angus the Bull Cabernet Sauvignon, South East Australia
  4. 2007 Niner Wine Estates Syrah, Bootjack Ranch, California
  5. 2009 Ravenswood Lodi Old Vine Zinfandel, Lodi, California 
  6. 2001 Chateau Leoville Barton, Bordeaux, Medoc, St.Julien, France (heavenly)