CHRISTMAS AT THE SAUL'S OH YEAH PRIME RIB ENJOY DAN:

 SPICE-RUBBED PRIME RIB WITH RED WINE MUSHROOM SAUCE by CHEF DAN:

Serves 8-10

      (CHRISTMAS AT THE SAUL’S WITH THE CLASEN’S AND THE SAUL-LANGFORD’S)

FOR THE BEEF:

1 (5 pound) boneless rib-eye roast, left at room temperature for 2 hours before cooking

2 tablespoons olive oil

2 tablespoons fresh thyme, finely chopped

1 tablespoon ground fennel seed

1/2-teaspoon each caraway seeds, coarse salt and freshly ground black pepper

FOR THE SAUCE:

2 tablespoons butter

1 tablespoons olive oil

8 garlic cloves, minced

1/2-teaspoon fresh rosemary, minced

3 spring’s fresh thyme

2 (8oz) packages baby bella or domestic white mushrooms, sliced

1/4-cup shallots, thinly sliced

1/4-teaspons sugar

1 teaspoon cracked black peppers

1 bottle red hearty red wine, such as Zinfandel

2 cups beef broth

1 teaspoon Dijon mustard

1 tablespoon corn starch

SEASON THE BEEF:

In a bowl combine olive oil, minced garlic, thyme, fennel, caraway, 1 tablespoon salt, and 2 teaspoons black pepper.

With your hands spread the spice mixture all over the roast.

You can do up to 2 days ahead of time.

MAKING THE SAUCE:

Melt the 1 tablespoon butter and olive oil in a skillet over medium-heat.

Add mushrooms, shallots, sugar, Dijon,1/4-teaspoons salt, cook stirring often, abour 6 minutes.

Add rosemary, thyme, peppercorn and half the wine.

Simmer until the wine reduces and just covers the solids, 10-15 minutes.

Add the remaining wine and reduce again for about 10-12 minutes.

Add beef broth and simmer until reduced by half, about 15 minutes.

Strain through a sieve set over a big bowl, pressing lightly on the solids, set aside.

Melt the reaming 1 tablespoons butter over low-heat.

Whisk in the cornstarch and cook, whisking often, about 1 minute.

Slowly add the wine reduction, whisking constantly, until slightly thickened, about 3 minutes.

Season with salt and pepper, sauce can be made up to 3 days ahead of time.

ROAST THE BEEF:        (PRE-HEAT OVEN TO 250 DEGREES)     ENJOY DAN:     BON-APPETITE!

Set a wire rack over the skillet and set roast on rack. Slow-roast in oven for 2-1/2-to 3 hours, or internal temperature is 120-130 degrees. Transfer roast to cutting board, in the skillet return mushroom sauce and heat through. Spoon the sauce over each serving or pass at the tables.