Herb-Crusted Rib Roast with Gourmet Mushrooms and Wilted Greens


Serves 6-8

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  • 2kg boneless rib roast
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 8 cloves garlic, peels removed
  • 2 sprigs rosemary
  • 1 tablespoon thyme
  • 1/2 cup plus 1 tablespoon butter, divided
  • 2 tablespoons parsley
  • 1/4 cup balsamic vinegar
  • 1 cup beef stock
  • 250g shiitake, baby bella or oyster mushrooms
  • 3 cups Swiss chard, rinsed and torn into 2-inch pieces


For the rib roast:

Preheat oven to 180ºC.

Place the rib roast in the casserole and sprinkle with salt and pepper.

In a food processor, combine garlic, rosemary, thyme, 1/2 cup butter and parsley. Pulse until all ingredients are combined into a paste. Spread the paste evenly over the roast about 1/4-inch thick.

Bake 2 hours 20 minutes or until meat thermometer reads 60ºC for medium rare.

For the mushrooms and wilted greens:

Remove the roast from the casserole and set aside, keeping warm. Pour excess grease into a container to discard.

Add balsamic vinegar to the pan over medium-high heat. Scrape any brown bits off the bottom. Add beef stock and bring to a simmer. Reduce by a third.

Add 1 tablespoon butter, then the mushrooms. Saute until the mushrooms are soft. Add greens and saute until glossy and wilted, about 3 minutes.

Return the roast to the casserole and serve.