Description
This skillet recipe brings the rich flavor of prime rib together with earthy mushrooms and a creamy herb sauce, perfect for a cozy dinner or special occasion. Juicy, tender slices of prime rib are seared to perfection, then combined with sautéed mushrooms, onions, and a velvety cream sauce for a comforting, restaurant-quality meal at home.
Ingredients
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2 lbs prime rib, trimmed and cut into 1-inch thick slices
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2 tablespoons olive oil
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1 tablespoon unsalted butter
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1 medium onion, thinly sliced
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3 cloves garlic, minced
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12 oz cremini or button mushrooms, sliced
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1 teaspoon fresh thyme leaves, chopped
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½ teaspoon fresh rosemary, finely chopped
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Salt and freshly ground black pepper, to taste
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½ cup beef broth or stock
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½ cup heavy cream
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1 teaspoon Dijon mustard
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Fresh parsley, chopped, for garnish
Instructions
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Pat the prime rib slices dry and season with salt, pepper, and half the thyme. Let rest at room temperature for 15 minutes.
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Heat a large skillet over medium-high heat and add olive oil and butter.
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Sear prime rib slices for 3–4 minutes per side until golden-brown. Remove and set aside.
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In the same skillet, sauté onions for 3–4 minutes until softened, then add garlic and cook 1 minute more.
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Add mushrooms and cook 5–6 minutes until golden brown, stirring occasionally. Mix in rosemary and remaining thyme.
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Pour in beef broth, scraping the skillet bottom to lift brown bits. Simmer 2–3 minutes.
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Reduce heat to medium-low, stir in heavy cream and Dijon mustard, and simmer 2–3 minutes until thickened.
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Return prime rib slices to the skillet, spoon sauce over them, and heat 2–3 minutes to combine flavors.
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Garnish with fresh parsley and serve immediately.
Notes
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Use a heavy-bottomed skillet for even cooking.
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Adjust cream amount for preferred sauce thickness.
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Allow meat to rest briefly before slicing to retain juices.
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Pair with mashed potatoes, roasted vegetables, or a fresh salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes