Rib Roast With Mushroom Crust Recipes

CROSS RIB ROAST

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place the roast into a roasting pan. In a bowl, mix the Dijon mustard, 10 cloves of garlic, black pepper, garlic powder, salt, dry mustard powder, olive oil, and 1 tablespoon of paprika into a paste. Spread the paste over the top and sides of the roast. Pour the water and red wine into the roasting pan, and sprinkle in the dry onion soup mix. Drop in the beef bouillon cubes. Sprinkle the top of the roast generously with more paprika and 3 more crushed cloves of garlic. Cover the roast with aluminum foil.
• Roast in the preheated oven for 1 hour, and reduce temperature to 350 degrees F (175 degrees C). Roast until the meat is tender, about 2 more hours, basting occasionally with pan liquid. Remove foil during last 30 minutes of roasting to help brown the meat. Remove roast to a platter.
• Place roasting pan over medium heat, and bring the liquid to a simmer. Scrape up and dissolve any brown flavor bits from the bottom of the pan into the liquid. Stir the golden mushroom soup into the pan drippings until the gravy is smooth and thickened. To serve, slice the roast, pour hot gravy over the slices, and serve with remaining gravy.

ROAST PRIME RIB OF BEEF WITH HORSERADISH CRUST AND WILD MUSHROOMS

Steps:

• Preheat the oven to 350°F. Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.) In a small bowl mash together the garlic, horseradish, rosemary, thyme, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast. Scatter the vegetables around the meat and drizzle them with a 2-count of oil. Put the pan in the oven and roast the beef for about 1 1/2 to 2 hours for medium-rare (or approximately 20 minutes per pound). Check the internal temperature of the roast in several places with an instant-read thermometer; it should register 125°F. for medium-rare. Remove the beef to a carving board and let it rest for 20 minutes. The internal temperature of the meat will continue to rise by about 10 degrees. Remove the vegetables and set aside. Pour the pan juices into a fat separator or small bowl and set aside to allow the fat and beef juices to separate. Pour off and discard the fat. You will use the tasty beef juices for the mushrooms.
• Place a clean skillet over medium heat. Add the butter and a 2-count drizzle of oil. When the butter starts to foam, add the shallots and sauté for 2 minutes to soften. Add the mushrooms and thyme; season with salt and pepper. Stir everything together for a few minutes. Add the red wine, stirring to scrape up any stuck bits; then cook and stir to evaporate the alcohol. When the wine is almost all gone, add the reserved beef juices. Let the liquid cook down and then take it off the heat. Stir in the cream and chives, and season with salt and pepper.

RIB ROAST WITH MUSHROOM CRUST

Steps:

• Preheat the oven to 500 degrees F.
• For the rib roast:.
• Sprinkle the roast with salt and pepper. Coat with the Dijon mustard. Set aside about 1 tablespoon of the ground mushroom powder for the sauce. Press the remaining powder on the meat to make a crust.
• In a heavy oven-proof pan, lay the roast, bone-side down, on a bed of rosemary, thyme, shallots and garlic. Drizzle with the olive oil. Add the veal stock to the pan. Put the pan in the oven and cook the beef for 15 minutes.
• Reduce the heat to 325 degrees F and cook for a total of 2 hours for medium-rare, or approximately 20 minutes per pound. Check the internal temperature of the roast in several places with an instant-read thermometer; it should register 125 degrees F for medium-rare. Remove the beef and place on a carving board. Cover with aluminum foil and let rest for 20 minutes. The internal temperature of the meat will continue to rise by about 10 degrees. Remove the vegetables and keep warm.
• For the sauce:.
• Heat the oil on medium heat and saute the shallots for about 2 minutes. Add the mushrooms and cook until slightly brown, about 5 minutes. Strain the juices from the rib roast pan into the shallot-mushroom mixture, and then add the veal stock and let thicken for another 5 minutes. Whisk the butter into the sauce. Add the reserved 1 tablespoon mushroom powder. Season with salt and pepper.