Holiday Roast With Portabella Sauce

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 4 lbs prime rib roast
• cream of mushroom soup mix, 1 packet
• 2 portabella mushrooms
• 1 cup beef stock
• 2 teaspoons flour
• 1 tablespoon balsamic vinegar or 1 tablespoon red wine vinegar

Recipe

• 1 place roast, fat side up, on rack in roasting pan without lid.
• 2 rub mushroom soup mix over surface of roast.
• 3 insert meat thermometer into centre of roast, avoiding fat or bone.
• 4 roast at 325 degrees for 2 hours.
• 5 tent roast with foil and let stand for 10 to 15 minutes on cutting board before carving.
• 6 meanwhile, slice mushrooms 1/4 inch thick; cut each slice in half lengthwise.
• 7 heat roasting pan over medium-high heat for 1 minute.
• 8 pour in beef stock, stirring to scrape up any brown bits.
• 9 add mushrooms and simmer 10 minutes.
• 10 mix flour with vinegar and whisk into pan.
• 11 bring to a boil, whisking constantly until thickened.
• 12 season with salt and pepper to taste.
• 13 serve roast and sauce with small roasted potatoes and steamed vegetables.