Herb Crusted Rib Roast with Gourmet Mushrooms & Wilted Greens in balsamic pan jus

SERVES
6-8 6-8
Herb Crusted Rib Roast with Gourmet Mushrooms & Wilted Greens in balsamic pan jus
Main INGREDIENTS
  • Meat
Ingredients
Method

Ingredients

  • 2 teaspoon salt, 1 teaspoon black pepper
  • 1.8kg boneless rib roast
  • 8 cloves garlic, peels removed
  • 2 sprigs rosemary
  • 1 tablespoon thyme
  • 1 stick butter
  • 2 tablespoons parsley
  • 60ml balsamic vinegar
  • 250ml beef stock
  • 1 tablespoon butter
  • 250g mushrooms (shitake, baby bella, oyster)
  • 3 cups swiss chard, rinsed and torn into 5cm pieces

  • Method

  • 1
    Rib roast
  • 2
    Preheat oven to 180°C or 160°C fan forced
  • 3
    Place rib roast in Le Creuset Cast Iron Signature Oval Casserole and sprinkle with salt and pepper.
  • 4
    In a food processor, combine garlic, rosemary, thyme, 1 stick of butter, and parsley. Pulse until all ingredients are combined into a paste.
  • 5
    Evenly spread paste over the rib roast about 0.5cm thick.
  • 6
    Bake for 2 hr. 20 min. until meat thermometer reads 55°C for medium rare.
  • 7
    Mushroom & Wilted greens pan jus
  • 8
    Remove roast from Oval Casserole and set aside, keeping warm.
  • 9
    Degrease the Oval Casserole by pouring excess grease into a container to discard.
  • 10
    Add balsamic vinegar to the Oval Casserole over medium-high heat.
  • 11
    Deglaze the pan by scraping browned bitts off the bottom. Add beef stock and bring to a simmer. Reduce by a third.
  • 12
    Add 1 tablespoon of butter and mushrooms. Sauté until mushrooms are soft
  • 13
    Add greens and sauté until glossy and wilted, about 3 minutes.
  • 14
    Return roast to the Oval Casserole and serve