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–+ servings
a photo of a slice of Holiday Rib Roast with Caramelized Onion and Mushroom Pan Sauce

Holiday Rib Roast with Mushroom Pan Sauce

Yield: 6
Prep Time: 20 minutes
Cook Time: 1 hour 40 minutes
Total Time: 2 hours
Author: Michelle Goth
Make this rib roast recipe for the holidays!
Prime rib, perfectly roasted and accompanied with a pan sauce made from the drippings with caramelized onions and mushrooms.
4.98 from 47 ratings
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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!

Notes

For extra savory sauce, try adding a few dashes of Worcestershire sauce or soy sauce to the pan when cooking the onions and mushrooms.
Instead of red wine, feel free to use beef broth as the liquid.
Serving: 1, Calories: 100kcal, Carbohydrates: 6g, Protein: 2g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.003g, Sodium: 205mg, Potassium: 366mg, Fiber: 1g, Sugar: 2g, Vitamin A: 246IU, Vitamin C: 5mg, Calcium: 17mg, Iron: 1mg
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