Monday, August 3, 2015

Food Recipe of the Day: Herb-Crusted Rib Roast with Gourmet Mushrooms and Wilted Greens in Balsamic Pan Jus

Herb-Crusted Rib Roast
Herb-Crusted Rib Roast
This delicious recipe features a fine rib roast cut that is crusted with herbs to provide a true mouth-watering delight! Try this recipe today in your favorite Le Creuset cookware.

Used In This Recipe 

Herb-Crusted Rib Roast


- 1 (4-pound) boneless rib roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 8 cloves garlic, peels removed
- 2 sprigs rosemary
- 1 tablespoon thyme
- 1/2 cup plus 1 tablespoon butter, divided
- 2 tablespoons parsley
- 1/4 cup balsamic vinegar
- 1 cup beef stock
- 8 ounces shiitake, baby bella or oyster mushrooms
- 3 cups Swiss chard, rinsed and torn into 2-inch pieces

Directions (for Roast):

  1. Preheat oven to 350 F.
  2. Place the rib roast in the Dutch oven and sprinkle with salt and pepper.
  3. In a food processor, combine garlic, rosemary, thyme, 1/2 cup butter and parsley. Pulse until all ingredients are combined into a paste. Spread the paste evenly over the roast about 1/4-inch thick.
  4. Bake 2 hours 20 minutes or until meat thermometer reads 145 F for medium rare.

Directions (for Mushrooms and Wilted Greens):

  1. Remove the roast from the Dutch oven and set aside, keeping warm. Pour excess grease into a container to discard.
  2. Add balsamic vinegar to the pan over medium-high heat. Scrape any brown bits off the bottom. Add beef stock and bring to a simmer. Reduce by a third.
  3. Add 1 tablespoon butter, then the mushrooms. Saute until the mushrooms are soft. Add greens and saute until glossy and wilted, about 3 minutes.
  4. Return the roast to the Dutch oven and serve.

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