Prime Rib with Red Wine Mushroom Sauce

My granddaughter-in-law Alissa Pellegrini, wife of Michael Pellegrini, shared this delicious recipe from her mother Christine Vovakes. It is a meal designed for celebration, and has been perfected over generations in the Vovakes family.

 Prime Rib with Red Wine Mushroom Sauce is a truly elegant supper. Whether enjoyed at your holiday table or on another special occasion, this dish will earn your guests’ praise. Though time-consuming to prepare, your patience will be rewarded in the form of tender, juicy meat and a savory mushroom sauce. Enjoy this meal with a bottle of your favorite Pellegrini estate wine as you celebrate with family and friends. Who knows, it might start a new tradition in your home, too. Saluti!

- Ida Pellegrini

 Prime Rib with Red Wine Mushroom Sauce

THE ROAST:
1 8- to 10-pound standing rib roast, approximately 4 or 5 ribs
1/4 cup butter, softened
3 cloves garlic, chopped
salt and pepper

 Preheat oven to 475°. Trim excess fat from roast. Rub softened butter and garlic over meat, and place rib-side down in roasting pan. Season with salt and pepper. Roast at 475° for 15 minutes.

Reduce oven heat to 325°, but do not open the oven. Continue roasting for another 1 1⁄4 hours. Then, at 10-minute intervals, test the meat with a meat thermometer to see how close the meat is to being finished, and baste with pan juices. Depending on how much fat is trimmed, a 10-lb.

roast can reach 160° (medium) in under 2 hours. (Note: The larger end will be rarer, so check the temperature at both ends of the roast.) Careful monitoring with an accurate meat thermometer is key! Once the roast reaches your desired level of doneness, remove from heat and let the meat rest before slicing.

 RED WINE MUSHROOM SAUCE:

12 tablespoons butter
6 tablespoons flour
3 cups beef bouillon, preferably homemade, or Knorr’s
1 cup Cloverdale Ranch
Cabernet Sauvignon
2 cloves (or more) minced garlic
3 cups sliced fresh mushrooms
2 tablespoons high quality cognac

(optional)

3 tablespoons fresh parsley, chopped
salt and pepper

 In a medium saucepan, melt 6 tablespoons of butter; stir in flour. Cook and stir the mixture constantly until it turns a golden color, but be careful not to burn it. Carefully add bouillon while stirring. Continue stirring constantly until the sauce thickens and begins to bubble slightly. Place mixture in the top section of a double boiler; stir in wine and keep warm over the simmering water, but not touching it.

 In a separate pan, quickly sauté the garlic in the remaining 6 tablespoons of butter and then add the mushrooms. Cook, stirring frequently, about 5 minutes. Add the cognac and cook a few more minutes. Add parsley, then add the mushroom mixture to the bouillon and wine mixture. Continue to cook slowly in the top of a double boiler for at least an hour, but do not bring the sauce to a boil. Season with salt and pepper to taste. Keep warm until serving over tender slices of prime rib.

 Serves 8