Quench Magazine(15) Sunday Rib Roast Of Beef and Wild Mushrooms | Beef | Quench Magazine
Savor tender rib roast and rich wild mushroom sauce in this flavorful Sunday roast recipe from Quench Magazine. Perfect for a special dinner at home.
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Ingredients
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 cloves garlic -- minced
- 1 rib roast of beef (about 9 pounds)
- 1 ounce dried wild mushrooms, any kind
- 2 cups warm water
- 1 cup beef broth, canned or homemade
- 2 leeks, white parts only -- wash and finely chop
- 2 tablespoons butter
- 3/4 pound fresh wild mushrooms, any kind -- trim, clean & slice
- 1 teaspoon dried rosemary leaves
- 2 tablespoons fresh parsley -- chopped
- 4 plum tomatoes -- finely chopped
- salt and pepper -- to taste
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