Standing Rib Roast with Mushrooms, Onion and Jus
Recipe - Roseville Liquor
Standing Rib Roast with Mushrooms, Onion and Jus
Prep Time30 Minutes
Servings8
Cook Time135 Minutes
Ingredients
1 (9–10 lbs) standing rib roast
2 tablespoons olive oil
1 tablespoon plus 1/4 teaspoon salt, divided
2 teaspoons black pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika
2 1/2 cups water, divided
2 tablespoons butter
2 cups thinly sliced onions
8 oz baby bella mushrooms, thinly sliced
Directions
- Leave roast at room temperature for 1 1/2 hours. Place oven rack in lowest position. Heat oven to 450°F.
- Set meat, bones down, in a roasting pan. Score fat in 1⁄2-inch crosshatch pattern. In a small bowl, mix olive oil, 1 tablespoon salt, pepper, garlic powder, and paprika; rub all over the roast. Cook 20 minutes.
- Reduce to 350°F. Roast 60 minutes longer. Carefully add 2 cups water to pan and roast 30–45 minutes longer. Meat is done when an instant-read thermometer inserted in the center of the roast registers 120°F (for medium rare). If you prefer medium, cook roast to 130°F.
- Transfer roast to a cutting board with a juice groove, cover loosely with foil, and let rest for 20–30 minutes; strain drippings into serving bowl. Cover and keep warm.
- Meanwhile, melt butter in large skillet over medium-high heat. Add onions and 1⁄4 teaspoon salt. Cook 5–7 minutes, stirring often, until onions are browned. Add mush- rooms and cook 5–7 minutes, until mushrooms release liquid, liquid evaporates, and mushrooms soften and brown. Add 1⁄2 cup water to deglaze. Simmer 2–3 minutes, scraping up browned bits. Remove from heat, cover, and keep warm.
- Set roast on its side and run a long, sharp knife between bones and meat; remove bones. Turn roast right side up. Carve and transfer slices to platter, top with parsley if desired. Serve with vegetables and jus.
TIP:
Mushrooms and onions can be prepared up to 1 day in advance. Cover and refrigerate. To reheat, place in small saucepan with 1⁄2 cup water and gently stir over medium-low heat until steaming
30 minutes
Prep Time
135 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Directions
- Leave roast at room temperature for 1 1/2 hours. Place oven rack in lowest position. Heat oven to 450°F.
- Set meat, bones down, in a roasting pan. Score fat in 1⁄2-inch crosshatch pattern. In a small bowl, mix olive oil, 1 tablespoon salt, pepper, garlic powder, and paprika; rub all over the roast. Cook 20 minutes.
- Reduce to 350°F. Roast 60 minutes longer. Carefully add 2 cups water to pan and roast 30–45 minutes longer. Meat is done when an instant-read thermometer inserted in the center of the roast registers 120°F (for medium rare). If you prefer medium, cook roast to 130°F.
- Transfer roast to a cutting board with a juice groove, cover loosely with foil, and let rest for 20–30 minutes; strain drippings into serving bowl. Cover and keep warm.
- Meanwhile, melt butter in large skillet over medium-high heat. Add onions and 1⁄4 teaspoon salt. Cook 5–7 minutes, stirring often, until onions are browned. Add mush- rooms and cook 5–7 minutes, until mushrooms release liquid, liquid evaporates, and mushrooms soften and brown. Add 1⁄2 cup water to deglaze. Simmer 2–3 minutes, scraping up browned bits. Remove from heat, cover, and keep warm.
- Set roast on its side and run a long, sharp knife between bones and meat; remove bones. Turn roast right side up. Carve and transfer slices to platter, top with parsley if desired. Serve with vegetables and jus.
TIP:
Mushrooms and onions can be prepared up to 1 day in advance. Cover and refrigerate. To reheat, place in small saucepan with 1⁄2 cup water and gently stir over medium-low heat until steaming