- 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.