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A MARIO BATALI RECIPE

HOLIDAY RIB ROAST WITH ROSEMARY-GARLIC CRUST


Watch part two here!


Ingredients

Serves 8 people

9 to 10 pounds standing beef rib roast

¼ cup extra-virgin olive oil (plus more)

2 tablespoons rosemary, chopped (plus more)

6 cloves garlic, finely chopped

1 lemon, zested

1 tablespoon Kosher salt (plus more)

2 teaspoons freshly ground black pepper

6 tablespoons butter, separated

1 pound shiitake mushrooms, sliced

2 cups beef stock

2 cups dry red wine

¼ cup Dijon mustard

Directions

Preheat oven to 450 degrees 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.

 

While the roast is in the oven, 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 sauté until well browned. Season with salt and pepper. Repeat with remaining mushrooms. Set aside. Remove all but ¼ 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.

 

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