This mouth-watering rib roast is sure to be the star of the show at your holiday dinner.
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- Preheat oven to 450°F. Combine half of the oil, rosemary, garlic, lemon zest, salt and pepper in a mortar and pestle or a small bowl. Mash to a paste. Add the rest of the olive oil and stir to combine. Rub roast all over with rosemary-garlic paste. Season roast generously with salt. Place seasoned roast in a roasting pan fitted with a rack. Place in the oven and roast for 20 minutes. Then, drop the temperature to 375 degrees F. Continue to roast until the internal temperature reaches 125 degrees F, about 2 and a half hours. Remove the roast from the oven and let rest for 20 to 30 minutes. Meanwhile, make the mushroom pan gravy. Heat butter and 2 tablespoons of oil in a large sauté pan over medium-high heat. Add half of the mushrooms and saute until well browned. Season with salt and pepper. Repeat with remaining mushrooms. Set aside. Remove all but 1/4 cup of fat drippings from the roasting pan. Add the stock, wine, and a couple sprigs of rosemary and place over medium heat. Cook until liquid has reduced by half. Add the cooked mushrooms and bring to a simmer. Finish with mustard and 2 tablespoons of butter. Season to taste with salt and pepper. Serve sliced roast and ribs with hot mushroom gravy. Tips - Season roast with the rosemary-garlic paste up to one day ahead.
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