|Rib Roast with Mushroom-Wine Au Jus - 12 or 18Qt. Roaster
1 boneless rib roast (3½ to 4 lbs)
1 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
1 cup beef broth
2 Tbsp red wine
1 Tbsp cornstarch
2 green onions
8oz fresh mushrooms, sliced OR
4oz can mushrooms, sliced and drained
Place roast on rack in Nesco® Roaster Oven. Sprinkle with
salt, pepper and garlic powder. Cover and cook at 400ºF for 30 minutes.
Reduce temperature to 325ºF. Continue cooking for 1 to 1½
hours or until meat thermometer inserted into center register 140º F for
||Rib Roast with Mushroom-Wine Au Jus - 12 or 18Qt. Roaster
rare, or 160º F for medium.
Increase cooking temperature to 425º F during last 30 minutes if
additional browning is desired.
Remove meat to serving platter. Carefully remove rack. Using a heatproof
baster, remove all drippings and place in heatproof
cup. Allow to stand for a few minutes for fat to separate. Skim fat off
and return drippings to roaster. Combine broth, wine and cornstarch. Blend
well and add to drippings. Add onions and mushrooms. Cook at 425º F,
stirring up all meat particles, until slightly thickened, about 5 minutes. Serve
meat with sauce.