Recipe courtesy of Chuck Hughes
Rib Roast with Mushroom Crust
Total:
3 hr 10 min
Active:
20 min
Yield:
6 to 8 servings
Level:
Easy
Total:
3 hr 10 min
Active:
20 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Rib Roast: 
  • 1 (3 rib) prime rib beef roast (about 6 pounds)
  • Salt and freshly ground pepper
  • 3 tablespoons Dijon mustard
  • 1 cup dried mushroom, finely ground
  • 15 sprigs fresh rosemary
  • 15 sprigs fresh thyme
  • 3 shallots, halved
  • 1 head garlic, halved
  • 3 tablespoons olive oil
  • 2 cups veal stock
Sauce:
  • 3 tablespoons olive oil
  • 1 shallot, finely chopped
  • 1 cup mixed mushrooms, such as oyster and shiitake, coarsely chopped
  • 2 cups veal stock
  • 2 tablespoons butter, cubed
  • Salt and freshly ground pepper

Directions

Try Chuck's mouthwatering mushroom-crusted rib roast, a perfect Sunday family dinner.

Preheat the oven to 500 degrees F. 

For the rib roast: Sprinkle the roast with salt and pepper. Coat with the Dijon mustard. Set aside about 1 tablespoon of the ground mushroom powder for the sauce. Press the remaining powder on the meat to make a crust. 

In a heavy oven-proof pan, lay the roast, bone-side down, on a bed of rosemary, thyme, shallots and garlic. Drizzle with the olive oil. Add the veal stock to the pan. Put the pan in the oven and cook the beef for 15 minutes. 

Reduce the heat to 325 degrees F and cook for a total of 2 hours for medium-rare, or approximately 20 minutes per pound. Check the internal temperature of the roast in several places with an instant-read thermometer; it should register 125 degrees F for medium-rare. Remove the beef and place on a carving board. Cover with aluminum foil and let rest for 20 minutes. The internal temperature of the meat will continue to rise by about 10 degrees. Remove the vegetables and keep warm. 

For the sauce: Heat the oil on medium heat and saute the shallots for about 2 minutes. Add the mushrooms and cook until slightly brown, about 5 minutes. Strain the juices from the rib roast pan into the shallot-mushroom mixture, and then add the veal stock and let thicken for another 5 minutes. Whisk the butter into the sauce. Add the reserved 1 tablespoon mushroom powder. Season with salt and pepper.

More from:

Christmas Recipes

IDEAS YOU'LL LOVE

Pork Spare Ribs Slow Braised In Medicinal Broth: Suong Non Tiem Thuoc Bac

Recipe courtesy of Luke Nguyen

Salt Roasted Prime Ribs of Beef

Recipe courtesy of Chuck Hughes|Chuck Hughes

Dry-Aged Standing Rib Roast with Sage Jus

Recipe courtesy of Alton Brown

Smoked Rib Eye Roasts

Recipe courtesy of Ed McBride, Sr.|Ed McBride, Jr.

Oven-Roasted Ribs

Recipe courtesy of Kimberly Schlapman

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Good Eats

10am | 9c

Good Eats

10:30am | 9:30c

Good Eats

11am | 10c

Good Eats

11:30am | 10:30c

Man Fire Food

12pm | 11c

Man Fire Food

12:30pm | 11:30c

Man Fire Food

1pm | 12c

Man Fire Food

1:30pm | 12:30c

Emeril's Florida

2:30pm | 1:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Cheap Eats

7pm | 6c

Cheap Eats

7:30pm | 6:30c
On Tonight
On Tonight

Cheap Eats

8pm | 7c

Cheap Eats

8:30pm | 7:30c

Cheap Eats

9pm | 8c

Cheap Eats

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cheap Eats

12am | 11c

Cheap Eats

12:30am | 11:30c

Cheap Eats

1am | 12c

Cheap Eats

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c