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Rib Roast with Mushroom Crust

Photo: Rib Roast with Mushroom Crust

TOTAL TIME: 3 hr 10 min
Prep: 20 min
Inactive Prep: 20 min
Cook: 2 hr 30 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
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    • Print Recipe

    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.

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    5

    Newest Ratings and Reviews

    Read all 4 reviews

    • on February 15, 2012

      Flag

      Made this for Valentines day dinner, turned out beautifully. For two people, I used 2.5 lb of meat (just one bone and adjusted cooking time accordingly. Our butcher cut out the bone and then he tied it back in, so when it was time to serve I only had to cut the tie and the bone just fell out and I sliced the meat into two equal servings. The roasted shallots and garlic were a nice bonus, the mushroom sauce was delicious, and I served with potatoes dauphinoise, asparagus, and Chuck's molten chocolate cakes. Husband loved it!

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    • on February 13, 2012

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      Will always use this recipe for the future! Best ever! And the sauce that goes along with it is perfect with the roast. One thing, though. I took out the roast at 120 and it was really too over done for us. Will take it out at 115 next time.

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    • on February 09, 2012

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      OMG, when I watched this episode, I was PSYCHED cuz I HAD a rib roast in the freezer I needed to cook! I did beef stock as well. The house smells divine and I cannot wait to dive into it!!! I LOVE YOU and your show, Chuck!

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