Description
This dish is easily made in advance while you prep the rest of the meal. Prepare in Le Creuset’s 6 3/4 oval dutch oven (Enter the contest above to win your own!) for a baking dish that is beautiful enough to be set on the table later
Ingredients
Scale
- 2 tsp. Salt
- 1 tsp. Black pepper
- 4 pounds Boneless rib roast
- 8 cloves Garlic, peeled
- 2 sprigs Rosemary, fresh
- 1 tbsp. Thyme, fresh
- 1 stick Butter
- 2 tbsp. Parsley, fresh
- 1/4 cup Balsamic vinegar
- 1 cup Beef stock
- 1 tbsp. Butter
- 8 to 10 ounces Mushrooms (shiitake, baby bella, oyster)
- 3 cups Swiss chard, rinsed and torn into 2 inch pieces
Instructions
Rib Roast
- Preheat oven to 350F.
- Place rib roast in Oval Dutch Oven and sprinkle with salt and pepper.
- In a food processor, combine garlic, rosemary, thyme, 1 stick o butter, and parsley. Pulse until all ingredients are combined into a paste.
- Evenly spread paste over the rib roast about 1/4 inch think.
- Bake for 2 hours and 20 minutes or until meat thermometer reads 145F for medium rare.
Mushroom & Wilted Greens Pan Jus
- Remove roast from Oval Dutch Oven and set aside, keeping warm.
- Degrease the pan by pouring excess grease into a container to discard,
- Add balsamic vinegar to the Dutch Oven over medium-high heat.
- Deglaze the pan by scraping browned bits off the bottom. Add beef stock and bring to a simmer. Reduce by a third.
- Add 1 tbsp of butter and mushrooms, Sauté until mushrooms are soft.
- Add greens and sauté until glossy and wilted, about 3 minutes.
- return roast to the Dutch Oven and serve.
- Category: Main