Standing Rib Roast with Mushrooms, Onion and JusStanding Rib Roast with Mushrooms, Onion and Jus
Standing Rib Roast with Mushrooms, Onion and Jus
Standing Rib Roast with Mushrooms, Onion and Jus
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Recipe - Rosemount
Standing Rib Roast with Mushrooms, Onion and Jus recipe
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
  1. Leave roast at room temperature for 1 1/2 hours. Place oven rack in lowest position. Heat oven to 450°F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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
1 (9–10 lbs) standing rib roast
2 tablespoons olive oil
Essential Everyday Olive Oil, Extra Virgin
Essential Everyday Olive Oil, Extra Virgin, 17 Fluid ounce
$9.29$0.55/fl oz
1 tablespoon plus 1/4 teaspoon salt, divided
Essential Everyday Salt, Plain
Essential Everyday Salt, Plain, 26 Ounce
$1.29$0.05/oz
2 teaspoons black pepper
Essential Everyday Black Pepper, Pure Ground
Essential Everyday Black Pepper, Pure Ground, 1.5 Ounce
$1.99$1.33/oz
1 teaspoon garlic powder
Essential Everyday Garlic Powder
Essential Everyday Garlic Powder, 3.12 Ounce
$2.69$0.86/oz
1 teaspoon smoked paprika
McCormick Smoked Paprika
McCormick Smoked Paprika, 0.9 Ounce
$4.59$5.10/oz
2 1/2 cups water, divided
2 tablespoons butter
Essential Everyday Butter, Sweet Cream, Salted
Essential Everyday Butter, Sweet Cream, Salted, 4 Each
$5.00 off your online order $30 of Cub, Essential Everyday or Wild Harvest Dairy Products in a single transaction. Excludes eggs, juice, dough, desserts.
$4.49$1.12 each
2 cups thinly sliced onions
Produce Yellow Sweet Onion
Produce Yellow Sweet Onion, 1 Pound
$1.79 avg/ea was $1.99 avg/ea$1.79/lb
8 oz baby bella mushrooms, thinly sliced
Giorgio Baby Bella Mushrooms
Giorgio Baby Bella Mushrooms, 1 Pound
$4.99$4.99/lb

Directions

  1. Leave roast at room temperature for 1 1/2 hours. Place oven rack in lowest position. Heat oven to 450°F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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