*  Exported from  MasterCook  *
              (15) Sunday Rib Roast Of Beef And Wild Mushrooms
 Recipe By     : From Dinner’s Ready by Andrew Schloss with Ken Bookman
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Suzy
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      teaspoons     salt
    1      teaspoon      pepper
    2      cloves        garlic -- minced
    1                    rib roast of beef (about 9 pounds)
    1      ounce         dried wild mushrooms, any kind
    2      cups          warm water
    1      cup           beef broth, canned or homemade
    2                    leeks, white parts only -- wash and finely chop
    2      tablespoons   butter
      3/4  pound         fresh wild mushrooms, any kind -- trim, clean & slice
    1      teaspoon      dried rosemary leaves
    2      tablespoons   fresh parsley -- chopped
    4                    plum tomatoes -- finely chopped
                         salt and pepper -- to taste
 Preheat oven to 475 degrees.
 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 med-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 he soaking liquid through a coffee filter. Combine
 the strained soaking liquid and the beef broth ion 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, white mushrooms, 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.
 Make 8-10 servings, plus enough to: Reserve 8 slices (about 1 pound) meat for
 Cold Roast Beef with Two Sauces, served on Wednesday and 2 to 2 1/2 cups
 mushrooms for Chicken and Mushroom Stew served on Thursday.
 REG #4 Shared by SuzyWert,  Indiana USA <SuzyWert@aol.com>
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