Holiday Rib Roast with Mushroom Pan Sauce
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. This standing rib roast recipe uses high quality beef, making it a great recipe for Christmas dinner or a special occasion.
Roasting a rib roast is a very traditional choice for holiday feasts. They are well marbled, flavorful, and tender.
While roasting a rib roast can feel a bit intimidating, I promise it is actually very simple! Prime rib is one of the most desirable cuts of beef, so the price tag typically reflects that.
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.
For this recipe, I used USDA Prime Dry-Aged Bone-In Rib Roast.
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!
Recipe Substitutions
There are plenty of substitutions you can make in this prime rib recipe. Here are a few ideas!
- Instead of portobello mushrooms, feel free to use white button sliced mushrooms, shitake mushrooms or baby bella mushrooms.
- Instead of fresh parsley, try out fresh thyme leaves or fresh rosemary!
- Instead of dry red wine, you can use beef broth.
- Substitute shallots for the onions in the mushroom sauce.
Rib Roast Serving Suggestions
I love to serve this delicious Holiday Rib Roast alongside creamy mashed potatoes or Air Fryer Christmas Potatoes and a simple green salad. And maybe a bit of corn casserole on the side!
For dessert, try my Cake Mix Cherry Cobbler or No Bake Banana Cream Pie.
Saving Leftover Rib Roast
Save leftover rib roast in an airtight container in the refrigerator for up to 3 days. I prefer to reheat it gently in the oven covered in foil to keep the moisture in.
I think this rib roast is the perfect holiday meal! If you end up making it for Christmas dinner, let me know in the comments below.
Holiday Rib Roast with Mushroom Pan Sauce
Ingredients
- 4 pounds 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
- 1/2 teaspoon kosher salt
- 1/8 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, dry
- ¼ cup fresh parsley, torn
Equipment
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!
