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.

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 450°F (232°C).

Step 2

Place the rib roast on a large roasting pan with a rack, bone-side down.

Step 3

In a small bowl, mix olive oil, chopped rosemary, minced garlic, kosher salt, and coarsely ground black pepper to form a paste.

Step 4

Rub the seasoning paste all over the roast, covering it thoroughly.

Step 5

Insert a meat thermometer into the thickest part of the roast, avoiding the bones.

Step 6

Roast in the oven at 450°F (232°C) for 20 minutes to create a crust.

Step 7

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.

Step 8

Remove the roast from the oven, tent it loosely with foil, and allow it to rest for 20-30 minutes.

Step 9

While the roast rests, prepare the pan sauce. Place the roasting pan with drippings over medium heat on the stovetop.

Step 10

Add butter to the drippings in the pan until melted.

Step 11

Mix in the sliced cremini and shiitake mushrooms, cooking until they are browned and tender, about 5-7 minutes.

Step 12

Sprinkle flour over the mushrooms and cook for 1-2 minutes, stirring frequently.

Step 13

Deglaze the pan by pouring in the red wine, scraping up the caramelized bits from the bottom of the pan.

Step 14

Stir in the beef stock and simmer the sauce until it reduces and thickens to your desired consistency, about 10 minutes.

Step 15

Finish the sauce by stirring in a tablespoon of heavy cream for added richness.

Step 16

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

Serving size	(4825.7g)

Amount per serving	% Daily Value*
Calories	4334.4

Total Fat 365.8g	0%
Saturated Fat 143.2g	0%
Polyunsaturated Fat 4.0g
Cholesterol 1068.0mg	0%
Sodium 6339.0mg	0%
Total Carbohydrate 40.9g	0%
Dietary Fiber 9.0g	0%
Total Sugars 9.2g
Protein 257.3g	0%

Vitamin D 50IU	0%
Calcium 284.2mg	0%
Iron 20.5mg	0%
Potassium 4991.2mg	0%

*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.

Source of Calories

Fat: 73.4%

Protein: 22.9%

Carbs: 3.6%