Prime Rib With Mushroom Gravy

​A delicious and elegant dish for the holidays.


1 standing rib roast trimmed

1 Tbsp. minced fresh rosemary

1 Tbsp. salt

¼ cup of butter softened

1 medium onion chopped

1 ounce dried Shiitake mushrooms

¼ lb. fresh mushrooms sliced

2 1/2 cups of beef broth

½ cup sherry

4 Tsp. arrowroot dissolved in 2 Tbsp. cold water


1. Let rib roast stand at room temperature for 1 hour

2. In a small bowl knead together the butter, rosemary and salt and rub mixture over meat

3. Place meat in heavy roasting pan and roast meat rib side down at 500 degrees for 30 minutes

4. Reduce temperature to 350 degrees for about 2 or more hours until meat thermometer register 130F for medium rare or longer for more medium or well done.

5. Add onion to pan 45 minutes before meat is done

6. During last hour of cooking soak Shiitake mushrooms in water for 30 minutes

7. Squeeze out excess liquid and reserve the soaking liquid

8. When roast is done transfer to heated platter and let stand for 20 minutes

9. Reserve onions for gravy


1. In heavy skillet sauté fresh mushrooms in 2 Tbsp. butter for 1 minute

2. Add Shiitake mushrooms and sauté for an additional minute

3. Add beef broth and reserved mushroom liquid

4. Boil until liquid is reduced to about 2 ½ cups

5. Add juices from roasting pan, onion, and sherry-cook about 10 more minutes

6. Stir in the dissolved arrowroot mixture, stirring.Simmer gravy stirring for about 5 minutes until slightly thickened

7. Add salt and pepper to taste.