Rib Roast with Mushroom Crust

Try Chuck’s mouthwatering mushroom-crusted rib roast, a perfect Sunday family dinner.

Easy, Moderate, Complex
Prep Time: 20 minutes
Cook Time: 2 hr 30 minutes
Inactive Prep Time: 20 minutes
Yield: 6 to 8 servings


  • For the rib roast:
    • 1 (3-rib) prime rib beef roast, about 6 pounds
    • 3 tablespoons Dijon mustard (45 ml)
    • 1 cup dried mushroom, finely ground (250 ml)
    • 15 fresh thyme sprigs
    • 15 fresh rosemary sprigs
    • 3 shallots, halved
    • 1 head garlic, halved
    • 3 tablespoons olive oil (45 ml)
    • 2 cups veal stock (500 ml)
    • Salt and pepper
  • For the sauce :
    • 3 tablespoons olive oil (45 ml)
    • 1 shallot, finely chopped
    • 1 cup of mixed mushrooms (oyster, shitake), roughly chopped (250 ml)
    • 2 cups of veal stock (500 ml)
    • 2 tablespoons butter, cubed (30 ml)
    • 1 tablespoon of the mushroom rub (15 ml)
    • Salt and pepper
    • Preheat the oven to 500 ˚F (260 ˚C). 


  1. For the rib roast: Season the roast with salt and pepper.  Coat with Dijon mustard, then the ground-up mushrooms to make a crust over the meat.  Set aside about 1 tablespoon of the mushroom powder for the sauce.
  2. In a heavy oven- proof pan, lay the roast, bone side down, on a bed of rosemary, thyme, shallots and garlic. Drizzle with olive oil. Add the veal stock to the pan.
  3. Put the pan in the oven and cook the beef for 15 minutes. 
  4. Reduce the heat to 325 ˚F (160 ˚C) and cook for a total of 2 hours for medium-rare (or approximately 20 minutes per pound). Check the internal temperature of the roast in several places with an instant-read thermometer; it should register 125 ˚F for medium-rare. Remove the beef and place on a carving board. Cover with aluminum foil and let rest for 20 minutes. The internal temperature of the meat will continue to rise by about 10 degrees. Remove the vegetables and keep warm.
  5. For the sauce: heat oil on medium heat and sauté shallots for about 2 minutes. Add the mushrooms and cook until slightly brown, about 5 minutes. Strain the juices from the  rib roast pan into the shallot mushroom mixture then add the veal stock and let thicken for another 5 minutes. Whisk the butter in the sauce.  Add the reserved powdered mushrooms from the rub.  Season with salt and pepper.
  6. For Serving: Serve the rib roast with marrow bones mashed potatoes and popovers.