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Herb Crusted Rib Roast with Gourmet Mushrooms & Wilted Greens in Balsamic Pan Jus

  • Main Ingredient: Beef
  • Cook Time: 3 hrs
  • Serves: 6-8
  • Recipe by: Le Creuset


  • 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


  • Main Ingredient: Beef
  • Cook Time: 3 hrs
  • Serves: 6-8
  • Recipe by: Le Creuset

Prepared in a Le Creuset Cast Iron Signature Oval Casserole 29cm


Rib roast

  1. Preheat oven to 180°C or 160°C fan forced
  2. Place rib roast in Le Creuset Cast Iron Signature Oval Casserole and sprinkle with salt and pepper.
  3. In a food processor, combine garlic, rosemary, thyme, 1 stick of butter, and parsley. Pulse until all ingredients are combined into a paste.
  4. Evenly spread paste over the rib roast about 0.5cm thick.
  5. Bake for 2 hr. 20 min. until meat thermometer reads 55°C for medium rare.

Mushroom & Wilted greens pan jus

  1. Remove roast from Oval Casserole and set aside, keeping warm.
  2. Degrease the Oval Casserole by pouring excess grease into a container to discard.
  3. Add balsamic vinegar to the Oval Casserole over medium-high heat.
  4. Deglaze the pan by scraping browned bitts off the bottom. Add beef stock and bring to a simmer. Reduce by a third.
  5. Add 1 tablespoon of butter and mushrooms. Sauté until mushrooms are soft
  6. Add greens and sauté until glossy and wilted, about 3 minutes.
  7. Return roast to the Oval Casserole and serve

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