Rib Roast with Mushroom Crust

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Total Reviews: 8

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  • on March 28, 2014

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    I have made this for my family several times and we love it!! We love it so much when I made it for the second time I brought it a little bit bigger and we made pot pies out of the left overs. Can't wait to make it again!!

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  • on March 11, 2014

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    Very easy! Turned out great for my first go around with this cut of meat. Will definitely do again!

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  • on February 18, 2014

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    Made this for Valentine's day. The flavors were fantastic, the meat was perfect medium rare at 130F; however the prime rib itself was tough. Went to butcher and they indicated this sometimes happens with non-aged beef and it needed to be "jaked". I have never heard of this nor should an $80 piece of meat be tough. Anyone have thoughts on this?

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  • on February 15, 2012

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    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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  • on November 19, 2011

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    Okay, I'll admit it, I have a major crush on Chuck!!! Love his recipe's and hopefully someday will visit his restaurant.

    I saw this on the show a few days ago and it looked very easy to make and it is! I used a 4 pound roast... 15 minutes at 500 as suggested then 20 minutes per pound at 350. I cheated on the Veal Stock because I was too lazy to make it and used beef stock instead, this was a last minute thing so next time I'll make the stock the day before.

    The flavor is very good and I loved the mushroom sauce. My almost 4 year old had several servings of the meat (not so much of the sauce.

    Easy and very flavorful!

    Thanks Chuck!!

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