Standing Rib Roast With Red Wine Mushrooms

  1. Prepare Roast: Let roast stand at room temperature 1 hour.
  2. Preheat oven to 450u0b0. Whisk together mustard and next 3 ingredients; reserve 1 Tbsp. mixture. Rub remaining mixture over roast; sprinkle with salt and pepper. Place roast on a lightly greased rack in a roasting pan.
  3. Bake at 450u0b0 on lower oven rack 45 minutes. Reduce oven temperature to 350u0b0; bake 1 hour and 10 minutes or until a meat thermometer inserted into thickest portion registers 120u0b0 to 130u0b0 (medium-rare) or 130u0b0 to 135u0b0 (medium). Let stand 30 minutes; transfer roast to a serving platter, reserving drippings in pan.
  4. Meanwhile, prepare Red Wine Mushrooms: Skim fat from reserved drippings; place pan on stove top over 2 burners. Melt butter in pan over medium-high heat, stirring occasionally and moving pan as necessary to prevent hot spots. Add mushrooms; saute 3 minutes. Add shallots; cook, stirring constantly, 3 to 4 minutes or until tender. Stir in wine; cook, stirring constantly, 2 minutes. Stir in broth; reduce heat to medium, and simmer, stirring constantly, 5 minutes. Stir in reserved 1 Tbsp. mustard mixture. Add salt and pepper to taste. Slice roast, and serve with mushroom mixture.
  5. Ask your butcher: Have the chine bone removed. A thin bone that runs perpendicular to the rib bones, it will get in the way of slicing once the meat is roasted and has rested.
  6. Roast like a pro: Start roasting at 450u0b0 for 45 minutes to form the caramelized crust. Then reduce the temperature and finish cooking to keep the inside pink and juicy.
  7. The right temp: 125u0b0 for prime rib lovers. Remember: The internal temp on large roasts like this will continue to rise as the roast rests.

mustard, garlic, rosemary, olive oil, kosher salt, freshly ground black pepper, red wine mushrooms, butter, fresh mushrooms, shallots, red wine, beef broth

Taken from www.myrecipes.com/recipe/standing-rib-roast-mushrooms (may not work)

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