Mushroom Crusted Prime Rib Roast

Mushroom Crusted Prime Rib Roast
Although cookies and treats get a lot of the focus over the holidays you are also going to be hosting some big meals and it is always nice to have something special like a roast turkey or a prime rib. This year I was thinking about prime rib, which is always a good option, and I thought that I would try something new, a mushroom crusted prime rib. Beef and mushrooms are a fabulous flavour combination that creates plenty of umami so you really cannot go wrong crusting mushrooms on your prime rib. This recipe starts by rubbing the roast with a mixture of dijon mustard, white miso paste, garlic and fresh cracked black pepper and then pressing on the crust of chopped dried porcini mushrooms. One of the great things about a prime rib roast is that it's just that easy, you coat it as desired, place it in the oven and roast it until a meat thermometer indicated that is is done, let it rest and then slice it! While the prime rib is roasting you are free to work on side dishes or to chat with family and friends. No matter how you slice it, this mushroom crusted prime rib dinner is sure to be a hit for your special holiday dinner!

Don't forget to us the pan drippings to make some au jus (see below), gravy or yorkshire pudding!

Mushroom Crusted Prime Rib Roast

Mushroom Crusted Prime Rib Roast
Perfectly medium rare!

Mushroom Crusted Prime Rib Roast
Check back later this week to find out what I served with my prime rib dinner.

Mushroom Crusted Prime Rib Roast
Mushroom Crusted Prime Rib Roast

Mushroom Crusted Prime Rib Roast

Prep Time: 5 minutes Cook Time: 2 hours Total Time: 2 hours 5 minutes Servings: 6

A perfectly cooked prime rib roast crusted with dried porcini mushrooms that is perfect for any special occasion.

    For the prime rib:
  • 1 tablespoon dijon mustard
  • 1 tablespoon white miso paste
  • 1 tablespoon oil
  • 2 teaspoons thyme, chopped
  • 2 cloves garlic, chopped
  • 2 teaspoons black pepper, coarsely ground
  • 1 (4 pound) prime rib roast with bone and cap
  • 1 ounce dried porcini mushrooms, chopped into small bits
  • For the au jus:
  • 1/2 cup red wine
  • 2 cups beef broth
  • 2 teaspoons Worcestershire sauce
  • salt and pepper to taste
    For the prime rib:
  1. Mix the mustard, miso, oil, thyme, garlic and pepper and rub it all over the prime rib before pressing the dried mushrooms onto the roast.
  2. Place the beef in an oven safe roasting dish with the bones on the bottom and the fat cap on the top, stick a meat thermometer into the middle of the thickest part, roast in a preheated 450F/230C oven for 15 minutes, reduce the temperature to 275F/140C and continue roasting until the temperature reaches the desired doneness (135F for medium rare, about 2 hours). Note: The temperature of the roast will continue to rise a few degrees while resting.
  3. Remove the roast from the oven and set aside to rest, covered for 20 minutes before slicing.
  4. For the au jus:
  5. Meanwhile, drain all but 2 tablespoons of the dripping from the pan, place the pan over medium heat, add the red wine, deglaze the pan, add the beef broth and Worcestershire sauce and simmer for 5 minutes before seasoning with season with salt and pepper to taste.

Option: Replace the miso with another tablespoon of mustard and 1 teaspoon of salt.
Option: Replace the porcini mushrooms with another mushroom such as shiitake mushrooms.
Note: This recipe is for a small, 1 rib (~4 pound) prime rib, but it easily scales up for larger roasts.
Nutrition Facts: Calories 526, Fat 32g (Saturated 12g, Trans 0), Cholesterol 122mg, Sodium 3413mg, Carbs 6g (Fiber 1g, Sugars 1g), Protein 45g
Nutrition by: Nutritional facts powered by Edamam


Anonymous said...

Damn I love your cooking, your the cooking wizard I wish I could be, but really when will I ever use "miso paste" again? I would love to make this for New Years eve, but not going to... and its killing me because I love mushrooms!

Vicki Bensinger said...

I love Prime Rib Roast. I make mine herb crusted and no matter how many times I make it for guests they are always amazed at how difficult it must be - when in fact it's the easiest thing to make. Yours looks wonderful and perfect!

Kevin Lynch said...

Anonymous: You can replace the miso paste with more mustard. I use miso paste all the time, I like to add it to things like soups, marinades, sauces (like honey dijon), etc. It is salty so you can use it in a lot of places that you use salt and it adds a hit of umami.

Layla @ Brunch Time Baker said...

My mouth is watering just looking at these pics! The roast look wonderful!

Anonymous said...

What type/brand of red wine do you use?

Kevin Lynch said...

Anonymous: A dry red wine like a merlot works well.

Amy Wyn said...

Kevin: can I follow this recipe using a GRASS FED (instead of corn/grain fed) prime rib? Love your recipes - I've been a subscriber of your recipes for at least the last 3 years. Thank you & Merry Christmas & Happy New Year!

rancholyn said...

I've been collecting prime rib recipes for a while now since I'm making one for Christmas dinner. When you published this I knew this is a winner. Looking forward to making it. Happy Holidays and thanking you -

Chung-Ah | Damn Delicious said...

Our Christmas menu is set but this definitely needs to make an appearance for NYE!

Katherine said...

Kevin, this is the first recipe I have seen for a one-rib roast, which is the perfect size for us and looks wonderful! However, how do you keep it standing on only one bone? If laid flat in the roasting pan, I would imagine the oven time would be off.

Kevin Lynch said...

Katherine: I like this size of prime rib as well! :) I usually just lay it down on the rack in the roasting pan but you could try tying it upright with butchers twine attached to the rack.

Connie Hatch-Feir said...

Wow, this looks terrific! One problem though, I can't eat mustard. Is there an acceptable sub?

Kevin Lynch said...

Connie Hatch-Feir: A mild horseradish would be a nice substitute for the mustard.

Phyllis said...

Thank you, Kevin, for this delicious recipe. Merry Christmas to you and yours.

Anonymous said...

This looks wonderful as are all your recipes, keep them coming. I wish you a very MERRY CHRISTMAS and a wonderful NEW YEAR. Can't wait to see what you're sending us in 2018. Josephine B

SmartCooking said...

I made this for an Easter dinner with four friends. Made it exactly as written. It turned out perfectly. The only thing I missed was the gravy. I put sweet and russet potatoes around the roast and they soaked up the juice. Anyway, it was a treat to eat! Thanks. Anne Marie and company ...

Post a Comment