Herb Crusted Rib Roast with Gourmet Mushrooms & Wilted Greens in Balsamic Pan Jus
Recipe Type: Main
Serves: serves 6 to 8
This dish is easily made in advance while you prep the rest of the meal. Prepare in Le Creuset's 6¾ 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
  • ¼ 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 ¼ 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.
Recipe by Honest Cooking at https://honestcooking.com/dressed-for-dinner-tips-for-effortlessly-hosting-a-dinner-party-and-a-giveaway/