Gourmet Foods

• 2 large cloves garlic, finely chopped
• 1 tsp. marjoram leaves (optional)
• 1 tsp. thyme leaves
• 1 tsp. salt
• ¼ tsp. pepper
• 5 lb. standing rib roast (about 3 ribs)
• ¼ cup butter
• 2 cups thinly sliced mushrooms
• ¼ cup Madeira or dry rd wine
• 1 tbsp. tomato paste
• 1 envelope beefy mushroom recipe soup mix
• 1 tbsp. all purpose flour
• 1 ½ cups water
• 1 tbsp. finely chopped parsley
• Pepper to taste

Preheat the oven to 500 degrees. In a small bowl, combine garlic, marjoram, thyme, salt and pepper; set aside.

Trim the fat off the roast. In a roasting pan, on rack, place the roast; rub with garlic mixture. Roast for 10 minutes, then decrease the heat to 350 degrees and continue roasting 1 ½ hours or until meat thermometer reaches 130 degrees (rare) or 150 degrees (medium).

Remove the roast to a serving platter and keep warm. Skim fat from pan drippings. In as medium saucepan, combine the pan juices with the butter; stir in the mushrooms. Cook for 5 minutes or until mushrooms are tender. Stir in the wine and tomato paste, then onion recipe soup mix and flour blended with water. Bring to a boil, then simmer, stirring frequently, 5 minutes or until sauce is thickened. Stir in the parsley and pepper. Serve sauce with roast.