Best 2 Rosemary And Pepper Standing Rib Roast With Two Mushroom Pan Sauce Recipes

Indulge in a culinary masterpiece with our Rosemary and Pepper Standing Rib Roast with Two Mushroom Pan Sauce. This exceptional dish showcases a succulent prime rib roast, expertly seasoned with a fragrant blend of rosemary and pepper, then roasted to perfection. Accompanying this delectable roast is a rich and savory pan sauce, featuring two types of mushrooms sautéed in butter, garlic, and white wine, creating a symphony of flavors that will tantalize your taste buds. Elevate your dining experience with our carefully curated selection of recipes, including a classic Yorkshire pudding, creamy horseradish sauce, and a vibrant roasted vegetable medley. Prepare to impress your guests or enjoy a memorable meal with your loved ones as you savor every bite of this extraordinary rosemary and pepper standing rib roast with two mushroom pan sauce.

Check out the recipes below so you can choose the best recipe for yourself!

ROSEMARY-SALTED STANDING RIB ROAST

Rosemary-Salted Standing Rib Roast image

Provided by Food Network Kitchen

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 7

Ingredients

1 4-rib standing beef rib roast (9 to 10 pounds), bones frenched by the butcher
3 cloves garlic, thinly sliced
Kosher salt
1 tablespoon black peppercorns
3 sprigs rosemary, leaves stripped (about 1/3 cup leaves)
2 bay leaves
3 tablespoons extra-virgin olive oil

Steps:

Remove the beef from the refrigerator about 30 minutes before roasting. Set a roasting pan on the lowest oven rack; preheat the oven to 425 degrees F. Using a paring knife, make deep slits all over the roast and between each of the ribs; insert a garlic sliver into each slit and poke it just beneath the surface. Grind 2 tablespoons salt, the peppercorns, rosemary and bay leaves in a spice grinder (or crush and finely chop with a knife). Combine with the olive oil and rub all over the roast.
Carefully place the roast in the hot roasting pan fat-side up (bones on the bottom). Roast until an instant-read thermometer inserted into the thickest part registers 120 degrees F for medium rare, 1 hour 50 minutes to 2 hours. Transfer the roast to a platter or cutting board, tent loosely with foil and let rest 30 minutes before carving.

ROSEMARY RIB ROAST

Rosemary Rib Roast image

This recipe for rosemary crusted beef rib roast with horseradish cream will brighten any Thanksgiving dinner table.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 2h30m

Yield 8

Number Of Ingredients 9

Ingredients

1 beef prime rib roast (7 to 9 lb), trimmed of fat
6 cloves garlic, finely chopped
2 teaspoons salt
2 teaspoons pepper
1 teaspoon dried rosemary leaves, crushed
2 tablespoons olive oil
1 cup sour cream
2 tablespoons lemon juice
2 tablespoons prepared horseradish

Steps:

Place beef on rack in shallow roasting pan. In small bowl, mix garlic, salt, pepper, rosemary and oil; rub mixture over roast. Let stand at room temperature 30 minutes.
Heat oven to 450°F. Insert ovenproof meat thermometer so tip is in thickest part of beef and does not touch bone. Place pan on lower oven rack. Roast uncovered 45 minutes. Reduce oven temperature to 350°F. Roast 45 to 50 minutes longer or until of desired doneness (140°F for medium-rare, 155°F for medium). Cover loosely with foil; let stand 15 minutes.
In small bowl, mix sour cream, lemon juice and horseradish. Carve beef; serve with horseradish sauce.

Nutrition Facts : Calories 630, Carbohydrate 3 g, Fat 1 1/2, Fiber 0 g, Protein 91 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 730 mg

Tips:

- To ensure the standing rib roast cooks evenly, bring it to room temperature before roasting. This will help the meat cook more evenly. - For a crispy crust on the outside of the roast, sear it in a hot skillet before transferring it to the oven. - Use a meat thermometer to ensure the roast is cooked to your desired doneness. For medium-rare, the internal temperature should read 135 degrees Fahrenheit. - Let the roast rest for at least 15 minutes before carving. This will help the juices redistribute throughout the meat, resulting in a more tender and flavorful roast. - For a rich and flavorful pan sauce, deglaze the pan with red wine and beef broth before adding the mushrooms. - If you don't have any Madeira wine on hand, you can substitute dry sherry or dry white wine. - Serve the standing rib roast with your favorite sides, such as mashed potatoes, roasted vegetables, or creamed spinach.

Conclusion:

This rosemary and pepper standing rib roast with two mushroom pan sauce is a delicious and impressive dish that is perfect for a special occasion dinner. With its tender and juicy meat, crispy crust, and flavorful pan sauce, this roast is sure to be a hit with everyone at the table. So next time you're looking for a special meal to make, give this recipe a try. You won't be disappointed!