Rib Roast with Mushroom Crust

Recipes courtesy Chuck Hughes
Show: Chuck's Day Off Episode: The Butchers
TOTAL TIME: 3 hr 10 min
Prep: 20 min
Inactive Prep: 20 min
Cook: 2 hr 30 min
YIELD: 6 to 8 servings


  • 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
    • 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
    recipe tools


    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.

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