--BEEF-- 2 teaspoons salt 1 teaspoon pepper 2 cloves garlic -- minced 1 rib roast of beef (about 9 pounds) --MUSHROOMS-- 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
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.
