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Herb-Crusted Rib Roast with Gourmet Mushrooms and Wilted Greens

Recipe Created For
Dutch Oven
Main Ingredient
Beef
Cook Time
Over 2 hrs.
Serving Size
6-8

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Le CreusetHerb-Crusted Rib Roast with Gourmet Mushrooms and Wilted Greens
 
5.0

(based on 1 review)

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(8 of 9 customers found this review helpful)

 
5.0

Delicious

By 

from Maryland

Pros

  • easy to make

Cons

  • rib roast is very pricey

Best Uses

    Comments about Le Creuset Herb-Crusted Rib Roast with Gourmet Mushrooms and Wilted Greens:

    My family loved this recipe. Though we will have to substitute a cheaper roast next time. The mushroom and wilted green portion is amazing and simple as a standalone as well. We use it frequently for a side dish.

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    Herb-Crusted Rib Roast with Gourmet Mushrooms and Wilted Greens Herb-Crusted Rib Roast with Gourmet Mushrooms and Wilted Greens in Balsamic Pan Jus

    Created for the 6 3/4 qt. Oval Dutch Oven

    Ingredients

    • 1 (4-pound) boneless rib roast
    • 2 teaspoons salt
    • 1 teaspoon black pepper
    • 8 cloves garlic, peels removed
    • 2 sprigs rosemary
    • 1 tablespoon thyme
    • 1/2 cup plus 1 tablespoon butter, divided
    • 2 tablespoons parsley
    • 1/4 cup balsamic vinegar
    • 1 cup beef stock
    • 8 ounces shiitake, baby bella or oyster mushrooms
    • 3 cups Swiss chard, rinsed and torn into 2-inch pieces

    Preparation

    For the rib roast:

    Preheat oven to 350 F.

    Place the rib roast in the Dutch oven and sprinkle with salt and pepper.

    In a food processor, combine garlic, rosemary, thyme, 1/2 cup butter and parsley. Pulse until all ingredients are combined into a paste. Spread the paste evenly over the roast about 1/4-inch thick.

    Bake 2 hours 20 minutes or until meat thermometer reads 145 F for medium rare.

    For the mushrooms and wilted greens:

    Remove the roast from the Dutch oven and set aside, keeping warm. Pour excess grease into a container to discard.

    Add balsamic vinegar to the pan over medium-high heat. Scrape any brown bits off the bottom. Add beef stock and bring to a simmer. Reduce by a third.

    Add 1 tablespoon butter, then the mushrooms. Saute until the mushrooms are soft. Add greens and saute until glossy and wilted, about 3 minutes.

    Return the roast to the Dutch oven and serve.

    LCR-2290
    0.00