Recipe from Bruce Aidells
Adapted by Julia Moskin
- Total Time
- About 3 hours, plus resting time
- Rating
- 5(211)
- Notes
- Read community notes
A juicy, beautifully pink rib roast is one of the most impressive dishes imaginable for a holiday spread. (It's also one of the most expensive. Invest in a digital, oven-safe thermometer and there will be no reason to worry you're overcooking it.) This recipe elevates the classic by adding a stuffing of spinach, sausage and mushrooms that is most appropriate for use with the lean beef of grass-fed steers. —Julia Moskin
Featured in: Stuffing Deserves More Days on the Table
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Ingredients
Yield:8 to 12 servings
- 1ounce dried porcini mushrooms
- 2mild Italian sausages, removed from the casings
- ½cup chopped shallots
- 1tablespoon chopped garlic
- 2cups ¼-inch bread cubes, roughly cut from day-old coarse white bread (don’t use store-bought dried bread cubes)
- 1teaspoon chopped fresh rosemary
- 1cup cooked spinach, squeezed dry and chopped (frozen is fine)
- 1large egg, lightly beaten
- Salt and freshly ground black pepper
- 14-bone standing rib-eye roast (about 8 pounds), chine bone removed and fat trimmed to ¼ inch
- 2tablespoons minced garlic
- 1½tablespoons salt
- 1tablespoon freshly ground black pepper
- 3tablespoons finely chopped fresh rosemary
- 1tablespoon crushed fennel seeds
- 2tablespoons olive oil
For the Stuffing
For the Roast
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
1127 calories; 95 grams fat; 38 grams saturated fat; 0 grams trans fat; 42 grams monounsaturated fat; 5 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 55 grams protein; 978 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Make the stuffing: place the porcini in a small bowl and cover with boiling water. Soak for at least 45 minutes, or up to several hours, until soft. Lift porcini out of the liquid, drain on paper towels, chop and set aside. Strain the soaking liquid, leaving behind any grit in the bottom of the bowl, and set aside.
Step
2
Heat a large skillet over medium heat. Add sausages and cook for about 5 minutes, breaking the meat apart with a fork as it browns. Add mushrooms, shallots and garlic, cover, and cook for about 5 minutes more, stirring from time to time, until the vegetables are tender.
Step
3
Transfer the mixture to a large bowl. Stir in bread cubes, rosemary, spinach and egg and mix well. Moisten with about ¼ cup reserved mushroom liquid. The stuffing should be slightly moist but not wet. Season to taste with salt and pepper and set aside, or refrigerate if not using immediately. (The stuffing is best made a day ahead and refrigerated, but don’t stuff the meat ahead, as it can spoil.)
Step
4
Cook the meat: let the roast stand at room temperature for 4 hours before roasting. Heat the oven to 450 degrees, with a rack in the lower third of the oven.
Step
5
Using a long sharp knife, cut the roast between the bones and the meat so that the rack of ribs is almost severed from the meat, leaving about ¾ inch of the meat attached to the bones. Place the roast on a flat surface so that you are looking down into the crevices between the bones and meat. Spread the stuffing into each crevice, using a rubber spatula to pack it in. (If you have extra stuffing, bake it in a buttered uncovered casserole dish for 30 minutes.) Tie the bones back in place with a couple of loops of butcher’s twine to keep the stuffing inside.
Step
6
Combine the garlic, salt, pepper, rosemary, fennel seeds and oil in a small bowl. Generously rub the mixture over the top and sides of the roast and bones. Place a large V-shape roasting rack in a roasting pan and nestle the roast on the rack so that the bones are sticking straight up. Wrap the bone tips in aluminum foil to prevent burning.
Step
7
Roast for 20 minutes, then turn down the oven to 350 degrees and roast until the internal temperature is about 120 degrees. If you are not using a continuous-read thermometer, begin monitoring the internal temperature with an instant-read thermometer after 45 minutes, checking the temperature every 15 minutes at the thickest part of the roast. When the roast is done (usually 1¼ to 2 hours), set aside, covered loosely with aluminum foil, to rest for at least 20 minutes and up to 45 minutes before carving and serving. The temperature will rise 10 to 15 degrees as it rests.
Step
8
To carve and serve, remove the twine from the roast. Place the roast on a cutting board so that the bones are vertical. Sever the strip of meat attached to the bones and spoon the stuffing into a serving bowl. Set the bones aside, and turn the roast so the bone side lies flat. Cut the roast into ¼- to ½-inch-thick slices and arrange in an overlapping row on a serving platter.
Step
9
Slice between the bones to separate them and add to the platter. Pour any carving juices over the meat and serve.
Tip
- To use as a Thanksgiving stuffing, multiply the recipe according to the size of your turkey. One recipe will fill a 6- to 8-pound bird.
Ratings
5
out of 5
211
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Cooking Notes
Erica
Yum -- this was great, 120 degrees perfect for taking the beef out. Stuffing delicious. But next time, as well as wrapping the bone tips in foil, I'd also lay a strip of foil over the top of any exposed stuffing; that top edge was a little burnt. Not that we didn't gobble it up! But -- perhaps a useful tip.
MsBlucher
A way quicker technique for rehydrating dried mushrooms, from Barbara Kafka's superb 1987 cookbook, 'Microwave Gourmet': "Place 1 oz mushrooms in a Pyrex cup or bowl with 1/4 cup water, cover tightly with (unvented) microwave-safe plastic wrap and heat at 100% power for 3 minutes." (2 oz would take 5 minutes with 1/2 cup water.) And rather than losing that tasty liquid by 'draining on paper towels', let them cool a bit and squeeze 'em out by hand.
Val
This was a brilliant Christmas feast. Make the rub and the stuffing (which was tasty all on its own) the day before to cut down on prep time. Then the beef practically cooks itself. The smells are heaven sent. Worth every penny.
leebrownIU
Always use a meat thermometer, check it often, and you won't overcook your roast, which is an expensive disaster.
BritCook
I cooked this a couple years ago for a Christmas and it was hopelessly over cooked. I normally cook rib roast low and slow, which works brilliantly. Has anyone tried that with the stuffing?
leebrownIU
Look up porcini mushrooms, read about them, and then you'll know why this recipe calls for dried porcini. Oyster mushrooms won't deliver a fraction of the taste that the porcini and their soaking water does.
Cedgemo
You can not burn a roast if you watch TIME VS TEMPERATURE .
barbara Langston
How do I cut the meat to stuff the ribs? I’m afraid I’ll do it incorrectly.
eric_k
Maybe not surprising to this audience but … don’t get adventurous substituting ingredients… my fresh cremini mushrooms with cubed fresh white bread translated into massively gummy dressing … fail. Not a fault of the recipe.
Tina
I do not understand the instructions about cutting the meat from the rib rack and tying it. So it’s not cutting between ribs, but cutting close to the rib rack, leaving 3/4 inch of meat attached ?
kari
Holy cow this was delicious! I doubled the crust paste and laid it on thick. Also, you definitely need to flail the top of the roast to cover the stuffing, not just the bone. Go a little past 120 if you have peeps who like medium
Stu
For what this meat costs, it's insane to not have the best thermometer you can find. That would be the Thermaworks MK4, IMO. Even better, get their Smoke remote-reading thermometer. I have at least a half dozen thermometers, and they've all paid for themselves many times over. Get an extra probe or two so you can monitor the meat continuously in different places as it cooks. Watch for sales; these go on sale often. Don't skimp. Good thermometers are terrific investments.
Elizabeth
Do I have to use dried mushrooms? My husband can only eat oyster mushrooms and Ive never seen those dried. Perhaps I can just add them directly to the sausage and use broth for the liquid? This sounds amazing and I would love to try it out. Thanks so much!
leebrownIU
Look up porcini mushrooms, read about them, and then you'll know why this recipe calls for dried porcini. Oyster mushrooms won't deliver a fraction of the taste that the porcini and their soaking water does.
BritCook
I cooked this a couple years ago for a Christmas and it was hopelessly over cooked. I normally cook rib roast low and slow, which works brilliantly. Has anyone tried that with the stuffing?
leebrownIU
Always use a meat thermometer, check it often, and you won't overcook your roast, which is an expensive disaster.
Val
This was a brilliant Christmas feast. Make the rub and the stuffing (which was tasty all on its own) the day before to cut down on prep time. Then the beef practically cooks itself. The smells are heaven sent. Worth every penny.
MsBlucher
A way quicker technique for rehydrating dried mushrooms, from Barbara Kafka's superb 1987 cookbook, 'Microwave Gourmet': "Place 1 oz mushrooms in a Pyrex cup or bowl with 1/4 cup water, cover tightly with (unvented) microwave-safe plastic wrap and heat at 100% power for 3 minutes." (2 oz would take 5 minutes with 1/2 cup water.) And rather than losing that tasty liquid by 'draining on paper towels', let them cool a bit and squeeze 'em out by hand.
Erica
Yum -- this was great, 120 degrees perfect for taking the beef out. Stuffing delicious. But next time, as well as wrapping the bone tips in foil, I'd also lay a strip of foil over the top of any exposed stuffing; that top edge was a little burnt. Not that we didn't gobble it up! But -- perhaps a useful tip.
Wendy Cox
I have questions! Can I have the (Amish!) butcher pre-cut the stuffing crevice??
Also - We're getting a 12lb rib roast to feed 20 people - should I have the butcher cut it in half to help it to cook evenly??
Please advise!
leebrownIU
Is cutting the crevice actually that much of a challenge? And no need to cut it in half. Cook according to directions and it will be great.
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