Standing Rib Roast with Au Jus & Oven-Seared Mushrooms - Recipe from Price Chopper
Standing Rib Roast with Au Jus & Oven-Seared Mushrooms
This impressive cut of beef is melt in your mouth tender and juicy. Served with homemade Au Jus and oven-seared mushrooms. Part of our Holiday Handbook collection.
This impressive cut of beef is melt in your mouth tender and juicy. Served with homemade Au Jus and oven-seared mushrooms. Part of our Holiday Handbook collection.
- Preheat oven to 450°. Place beef, fat side up, in roasting pan. In small bowl, combine 3 tablespoons garlic, thyme, 1 tablespoon salt, basil, oregano, and 1½ teaspoons pepper. Rub beef with garlic-herb mixture; cover and let stand at room temperature 30 minutes.
- Roast beef 25 minutes. Reduce oven temperature to 325°; roast 2 hours longer or until internal temperature reaches 135° when instant-read thermometer is inserted into center of roast without touching bone. Transfer beef to cutting board; loosely cover with aluminum foil. (Internal temperature will rise to 145° for medium-rare.)
- Place 12-inch cast-iron or heavy gauge skillet in oven. Increase oven temperature to 500°; preheat skillet 20 minutes.
- Meanwhile, skim fat from drippings in roasting pan. Add broth and heat to simmering over medium heat; simmer 10 minutes. Strain au jus through fine-mesh strainer.
- Add mushrooms to skillet and roast 5 minutes. Remove skillet from oven and stir mushrooms; roast 5 minutes longer. Remove skillet from oven and stir in shallot; add butter and roast 5 minutes longer. Remove skillet from oven and stir in parsley and remaining 1 tablespoon garlic, ½ teaspoon salt, and ½ teaspoon pepper.
- Slice roast and serve with au jus and mushrooms.
