HOLIDAY BEEF ROAST AND RUB WITH MUSHROOM SAUCE
Cut: Rib or Ribeye Roast/Prime Rib

1 (5 to 8 lb) rib eye roast or rib roast (cut from the small end)
3 Tbsp minced fresh parsley
4 tsp minced fresh garlic
2 tsp Kosher salt
1 tsp crushed peppercorn
1 tsp dried rosemary
1 tsp basil
1 tsp thyme
FOR THE MUSHROOM SAUCE:
2 Tbsp butter
2 (1 oz) pkgs Knorr Peppercorn Sauce Mix
1/3 cup Merlot wine
2 cups sliced, fresh mushrooms (shiitake or portobello)

TO PREPARE THE ROAST:
Preheat oven to 350 degrees.

Mix seasoning together, sprinkle them on a sheet of waxed paper. Roll roast in seasoning mixture, pressing rub on all meat surfaces.

Place roast, fat side up on a rack in a shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of roast, not resting in fat or touching bone.

Do not add water. Do not cover. Do not baste while cooking. Remove roast when meat thermometer registers 135 for medium rare; 150 for medium.

TO PREPARE THE SAUCE:
In a small skillet, melt butter; sauté mushrooms until tender, about 3-5 minutes.

Prepare sauce mix according to package directions. Stir in mushrooms and wine. Continue heating for an additional 3-5 minutes.

Pass sauce or drizzle over beef roast slices before serving.

Recipe makes 3 cups

Sauce can be made ahead, refrigerated and reheated before serving.

TO SERVE:
Remove roast from oven and place on carving board; tent loosely with foil. Let roast stand 10-15 minutes, temperature will continue to rise 5-10 degrees to reach desired doneness and will be easier to carve. Medium rare - final temperature will be 145 degrees; medium doneness final temperature will be 160 degrees. Serve with sauce.

Recipe Tips:
USDA recommends serving beef roasts at medium rare to medium doneness.

If preparing a ribeye roast weighing over 8lbs, cut it in half and then follow chart for best quality.

For holidays, plan about 6oz cooked beef per serving.

If purchasing a bone-in rib roast, ask meat cutter to remove the chine bone - it will make easier carving.

Source: Wisconsin Beef Council