Rosemary and Pepper Standing Rib Roast with Two Mushroom Pan Sau
Elevate your holiday feast or special occasion with this Rosemary and Pepper Standing Rib Roast with Two-Mushroom Pan Sauce. This show-stopping centerpiece begins with a perfectly marbled, bone-in rib roast, generously coated in a fragrant seasoning paste of olive oil, fresh rosemary, garlic, kosher salt, and coarse black pepper. Roasted to perfection for a golden crust and juicy, tender interior, the roast pairs beautifully with a rich pan sauce that combines the earthy flavors of cremini and shiitake mushrooms sautéed in buttery pan drippings. A splash of dry red wine, beef stock, and a touch of heavy cream bring the sauce to luscious perfection. With just 30 minutes of prep and a balance of simple ingredients and expert-level flavor, this recipe guarantees a meal to remember. Perfect for entertaining, serve thick slices of this roast with the velvety mushroom sauce for an unforgettable, savory experience.
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Recipe Information
Ingredients
- 1 roast bone-in standing rib roast (3-bone, about 7-8 pounds)
- 3 tablespoons olive oil
- 2 tablespoons fresh rosemary, finely chopped
- 6 cloves garlic cloves, minced
- 2 tablespoons kosher salt
- 1 tablespoon coarsely ground black pepper
- 1 cup cremini mushrooms, sliced
- 1 cup shiitake mushrooms, sliced
- 3 tablespoons unsalted butter
- 2 cups beef stock
- 1 cup dry red wine
- 1 tablespoon flour
- 1 tablespoon heavy cream
Instructions
Preheat your oven to 450°F (232°C).
Place the rib roast on a large roasting pan with a rack, bone-side down.
In a small bowl, mix olive oil, chopped rosemary, minced garlic, kosher salt, and coarsely ground black pepper to form a paste.
Rub the seasoning paste all over the roast, covering it thoroughly.
Insert a meat thermometer into the thickest part of the roast, avoiding the bones.
Roast in the oven at 450°F (232°C) for 20 minutes to create a crust.
Reduce the oven temperature to 325°F (163°C) and continue roasting until the thermometer reads 120°F (49°C) for medium-rare, approximately 90 more minutes. Adjust cook time based on desired doneness.
Remove the roast from the oven, tent it loosely with foil, and allow it to rest for 20-30 minutes.
While the roast rests, prepare the pan sauce. Place the roasting pan with drippings over medium heat on the stovetop.
Add butter to the drippings in the pan until melted.
Mix in the sliced cremini and shiitake mushrooms, cooking until they are browned and tender, about 5-7 minutes.
Sprinkle flour over the mushrooms and cook for 1-2 minutes, stirring frequently.
Deglaze the pan by pouring in the red wine, scraping up the caramelized bits from the bottom of the pan.
Stir in the beef stock and simmer the sauce until it reduces and thickens to your desired consistency, about 10 minutes.
Finish the sauce by stirring in a tablespoon of heavy cream for added richness.
Slice the rib roast into thick cuts and serve with the two-mushroom pan sauce on the side or drizzled over the top.
Nutrition Facts
Calories |
512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 17.1 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 784 mg | 34% | |
| Total Carbohydrate | 5.1 g | 2% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 1.1 g | ||
| Protein | 30.1 g | 60% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 35 mg | 3% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 580 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
