You’ll make a bold statement with Standing Rib Roast with Red Wine Mushrooms as the centerpiece to your holiday feast. Start roasting at 450º for 45 minutes to form the caramelized crust. Then reduce the temperature and finish cooking to keep the inside pink and juicy.
- 1 (7-lb.) 4-bone prime rib roast, chine bone removed
- 1/3 cup Dijon mustard
- 3 garlic cloves, minced
- 1 tablespoon chopped fresh rosemary
- 2 tablespoons olive oil
- 7 teaspoons kosher salt
- 2 1/4 teaspoons freshly ground black pepper
- Red Wine Mushrooms
- 2 tablespoons butter
- 2 (8-oz.) packages fresh mushrooms, quartered
- 2 shallots, minced
- 1/2 cup dry red wine
- 1 cup beef broth
How to Make It
Prepare Roast: Let roast stand at room temperature 1 hour.
Preheat oven to 450°. 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.
Bake at 450° on lower oven rack 45 minutes. Reduce oven temperature to 350°; bake 1 hour and 10 minutes or until a meat thermometer inserted into thickest portion registers 120° to 130° (medium-rare) or 130° to 135° (medium). Let stand 30 minutes; transfer roast to a serving platter, reserving drippings in pan.
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; sauté 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.
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.
Roast like a pro: Start roasting at 450° for 45 minutes to form the caramelized crust. Then reduce the temperature and finish cooking to keep the inside pink and juicy.
The right temp: 125° for prime rib lovers. Remember: The internal temp on large roasts like this will continue to rise as the roast rests.