For the Love of...: ...Slow Roasted Wild Mushroom Crusted Prime Rib

With a prime rib roast being one of the most expensive cuts of meat available you want to make sure that you cook it right. By "right" I mean that the exterior is perfectly brown and roasted while the interior is a uniform medium rare. We have tried our hand at a number of different methods here and here, but as they say, third time's the charm. This recipe cooks the roast at the lowest temperature most ovens can sustain (200 F) for 50-55 minutes per pound (internal temperature of 135 F) for a bone in roast. We crusted the roast with ground wild mushrooms to make the crust extra savoury. The results were fantastic!

 

Ingredients:

- 1 bone in prime rib roast

- 1/3 cup of dried wild mushrooms (blended in a coffee blender to a powder)

- Dijon mustard

- 1 onion sliced

- Olive oil

- Salt and pepper

Mushroom powder

Method:

1. Let the rib roast sit at room temperature for at least 1 hour then season generously with salt and pepper.

2. Rub the exterior of the roast with a thick layer of dijon mustard then liberally sprinkle over the blended dried wild mushrooms.

3. Preheat your oven to 200 F, drizzle the roast with olive oil and roast for 50-55 minutes a pound or until the internal temperature reaches 135 F.

4. Remove the roast and turn the oven to broil. Place the roast under the broiler until the surface is browned (3-4 minutes max).

5. Let the roast rest under tin foil for at least half the total cooking time to ensure a juicy and moist roast

Enjoy!