Holiday Rib Roast with Caramelized Onion and Mushroom Pan Sauce

Name: Holiday Rib Roast with Caramelized Onion and Mushroom Pan Sauce
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Yield: 5
Cuisine: American
Ingredients: 4-pound bone-in beef rib roast; 2 tablespoons olive oil; 2 teaspoons thyme, dried; 2 teaspoons parsley, dried; 2 teaspoons garlic powder; 1 teaspoon onion powder; ¼ teaspoon salt; 1/8 teaspoon black pepper; 16 ounces Portabella mushrooms, sliced; 2 sweet yellow onions, thinly sliced; 3 cloves garlic, minced; 1 cup red wine; ¼ cup fresh parsley, torn

posted by Michelle Goth on Nov 3, 2021 (updated Nov 28, 2023)

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This Holiday Rib Roast with Caramelized Onion and Mushroom Pan Sauce is the ultimate entrée for any holiday feast! Made all in one roasting pan, your family will love the decadent flavors of this dish.

To me, high-quality beef is the ultimate holiday meal! I was raised on high quality, hand cut beef from small, central Missouri farms, so I am very choosy about my beef! Once you’ve had truly great beef, you can taste the difference.

For this recipe, I used USDA Prime Dry-Aged Bone-In Rib Roast.

If you are unsure what to use for this recipe, go talk to your local butcher! Ask for a bone-in rib roast for Christmas, and they will help guide you to what you need to buy.

While roasting a rib roast can feel a bit intimidating, I promise it is actually very simple! This rib roast is absolutely the most desirable cut of all beef roasts, so they can be a bit pricey.

Roasting a rib roast is a very traditional choice for holiday feasts. They are well marbled, flavorful, and tender.

How Much Rib Roast Per Person?

Well, it depends on the rest of the meal! If this is just one of many dishes, consider purchasing about a half pound per person.

It if’s the main course, consider purchasing 3/4-1 pound per person. I know that sounds like a lot, but remember that the bone is part of the weight!

In this recipe, I start by rubbing the outside of the roast with a simple herb rub and then transfer the roast into the oven to roast for about two hours.

You will need to allow the roast to rest after it cooks. During that rest time, you’ll use the pan drippings to create a delicious, caramelized onion and mushroom pan sauce to serve alongside the sliced rib roast.

For your holiday beef, you want to make sure to choose USDA certified prime. Only 2% of beef produced in the United States is certified prime grade!

The sauce included in this recipe is an AMAZING topping for any grilled or seared steak. Just substitute beef stock for the pan drippings!

Rib Roast Serving Suggestions

I love to serve this delicious Holiday Rib Roast alongside creamy mashed potatoes and a simple green salad. And, maybe a bit of corn casserole on the side!

It’s the perfect holiday meal!

Holiday Rib Roast with Caramelized Onion and Mushroom Pan Sauce

Yield: 5-6 servings

Prep Time: 20 minutes

Cook Time: 1 hour 40 minutes

Total Time: 2 hours

Make this rib roast recipe for the holidays! Perfectly roasted and accompanied with a pan sauce made from the drippings, onions and mushrooms.

Ingredients

4-pound bone-in beef rib roast
2 tablespoons olive oil

For the spice rub:

2 teaspoons thyme, dried
2 teaspoons parsley, dried
2 teaspoons garlic powder
1 teaspoon onion powder
¼ teaspoon salt
⅛ teaspoon black pepper

For the pan sauce:

16 ounces Portabella mushrooms, sliced
2 sweet yellow onions, thinly sliced
3 cloves garlic, minced
1 cup red wine
¼ cup fresh parsley, torn

Instructions

Heat oven to 450 degrees Fahrenheit.
In a small bowl, mix the spices.
Set the rib roast in a roasting pan bone side down. Brush lightly with olive oil. Pat spice rub into the roast on all sides.
Roast in the center of the oven, uncovered, for 20 minutes.
Lower the temperature of the oven to 350 degrees Fahrenheit and roast for an added 20 minutes per pound, or until the center of the roast reads 118 degrees Fahrenheit (for medium rare) or 125 degrees Fahrenheit (for medium). Since all roasts are cut differently, you will need to use an instant-read thermometer to determine when to pull the roast from the oven. Remember that the roast will continue to cook while it rests.
Carefully remove the roast from the pan and place on a carving board. Tent with aluminum foil and allow to rest for 25-30 minutes. The roast will continue to cook during this time, and juices will redistribute. Please do not cut into the roast while it is resting.
While the roast is resting, add the following ingredients to the drippings in the roasting pan: mushrooms, onions, garlic, red wine and fresh parsley. Stir to combine.
Increase the oven heat to 450 degrees Fahrenheit, and roast the mushrooms and onions for 20-25 minutes, stirring midway through.
Slice the roast between each bone before serving, and serve warm, drizzled with the mushroom and onion sauce. Enjoy!