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Herb Crusted Rib Roast with Gourmet Mushrooms & Wilted Greens in Balsamic Pan Jus

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  • Author: Le Creuset of America
  • Yield: serves 6 to 8 1x


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


  • 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


Rib Roast

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

Mushroom & Wilted Greens Pan Jus

  1. Remove roast from Oval Dutch Oven and set aside, keeping warm.
  2. Degrease the pan by pouring excess grease into a container to discard,
  3. Add balsamic vinegar to the Dutch Oven over medium-high heat.
  4. Deglaze the pan by scraping browned bits off the bottom. Add beef stock and bring to a simmer. Reduce by a third.
  5. Add 1 tbsp of butter and mushrooms, Sauté until mushrooms are soft.
  6. Add greens and sauté until glossy and wilted, about 3 minutes.
  7. return roast to the Dutch Oven and serve.
  • Category: Main
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