Sunday Rib Roast of Beef and Wild Mushrooms

Ingredients

Amount		Ingredient	Preparation
Beef
2	teaspoons	salt
1	teaspoon	black pepper
2	cloves	garlic	minced
9	pounds	beef roast, rib-eye
Mushrooms
1	ounce	mushrooms, wild	any kind
2	cups	water	warm
1	cup	beef broth	canned or homemade
2	each	leeks	weight parts only, washed and finally chopped
2	tablespoons	butter
3/4	pound	mushrooms, wild	fresh any kind, trim, clean & slice
1	teaspoon	rosemary leaves
2	tablespoons	parsley leaves	chopped, fresh
4	plum	tomatoes	finely chopped
1	x	black pepper	to taste

Directions

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.