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Sunday Rib Roast of Beef and Wild Mushrooms
1teaspoonblack pepper
2cloves garlicminced
9poundsbeef roast, rib-eye
1ouncemushrooms, wildany kind
1cupbeef brothcanned or homemade
2eachleeksweight parts only, washed and finally chopped
3/4poundmushrooms, wildfresh any kind, trim, clean & slice
1teaspoonrosemary leaves
2tablespoonsparsley leaveschopped, fresh
4plumtomatoesfinely chopped
1xblack pepperto taste

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
Rhonda G in Missouri
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