Stuffed Standing Rib Roast Recipe

This Stuffed Standing Rib Roast Recipe is a decadent and show-stopping recipe, which features a tender standing rib roast rolled with a savory mushroom and spinach stuffing. It’s the ultimate holiday centerpiece, ready in about 4 hours.

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Stuffed Standing Rib Roast Recipe Ingredients

• 1 ounce dried porcini mushrooms
• 10 tablespoons unsalted butter (divided)
• 1 pound cremini mushrooms, finely chopped
• 2 large shallots, finely chopped
• 1 teaspoon thyme leaves, chopped
• Kosher salt and freshly ground black pepper
• 4 cloves garlic, finely chopped
• 1 pound baby spinach
• 6 ounces brioche, cut into 1/2-inch cubes
• One 4-rib standing rib roast (about 10 pounds)
• 2 tablespoons black truffle butter, optional

How To Make Stuffed Standing Rib Roast Recipe

1. Prep the mushrooms: Place the dried porcini mushrooms in a heatproof bowl and cover with boiling water. Let them soak for 20 minutes. Remove with a slotted spoon (leaving grit behind) and chop finely. Melt 4 tablespoons of butter in a large skillet over medium-high heat. Add the cremini and porcini mushrooms. Cook until the water evaporates and they brown (about 10 minutes). Add shallots, thyme, salt, and pepper. Cook until soft. Spread on a baking sheet to cool.
2. Wilt the spinach: Melt 2 more tablespoons of butter in the same skillet. Add garlic and cook for 1 minute. Add spinach and cook until wilted (4 minutes). Season with salt. Transfer to a colander set in a bowl to drain excess moisture. Let cool.
3. Toast the croutons: Melt the remaining 4 tablespoons of butter in the skillet. Add brioche cubes and cook until golden brown and crispy (10 minutes). Remove from heat and cool.
4. Butcher the meat: Preheat oven to 450°F. Cut the meat away from the bones about 1.5 inches down to clean them (“Frenching”). Then, holding a knife parallel to the bones, slice the meat away from the bones but keep it attached at the bottom. Continue slicing into the thick eye of the meat, unrolling it like a carpet until you have a long, flat rectangle about 1-inch thick attached to the bones.
5. Stuff and roll: Season the unrolled meat with salt and pepper. Spread the cooled mushroom mixture over the meat. Top with the brioche croutons, then the spinach. Dot with truffle butter if using. Starting at the boneless end, roll the meat back up tightly towards the bones.
6. Tie and roast: Secure the roast tightly with butcher’s twine between each rib bone to hold the shape. Season the outside with salt and pepper. Place bone-side down in a roasting pan. Roast at 450°F for 20 minutes. Reduce heat to 350°F and roast for another 2 1/2 hours, or until the internal temperature reaches 125°F for medium-rare.
7. Rest and serve: Transfer the roast to a cutting board and let it rest for 30 minutes. Remove the twine, slice thick portions between the bones, and serve.

Recipe Tips

• Ask the Butcher: The butchery required to “unroll” a rib roast is advanced. You can ask your butcher to “butterfly the roast for stuffing” to save you the stress at home.
• Dry Spinach is Crucial: Spinach holds a lot of water. After wilting it, press it firmly against the colander to squeeze out as much liquid as possible. If it’s too wet, the inside of your roast will be soggy.
• The “Frenching” Step: Scraping the meat off the top of the bones is primarily for presentation. It gives the roast that elegant, clean-bone look associated with fine dining.
• Resting Time: A roast this size needs a full 30 minutes to rest. This allows the juices to redistribute and the internal temperature to rise another 5-10 degrees (carryover cooking).

What To Serve With Stuffed Standing Rib Roast

This is a rich, complex main dish that pairs well with simple, elegant sides.

• Potato Gratin: Creamy scalloped potatoes.
• Glazed Carrots: Roasted with honey or maple.
• Green Beans: Blanched and sautéed with almonds.
• Red Wine Sauce: A bordelaise or simple jus made from drippings.

How To Store Stuffed Standing Rib Roast Recipe

• Refrigerate: Store leftover slices in an airtight container in the refrigerator for up to 3-4 days.
• Reheat: Reheating medium-rare beef without cooking it to well-done is tricky. Place slices in a baking dish with a little beef broth, cover with foil, and warm in a low oven (250°F) until just heated through.
• Freeze: It is not recommended to freeze the cooked roast as the texture of the stuffing and the meat will degrade significantly.

Stuffed Standing Rib Roast Recipe Nutrition Facts

• Calories: 850
• Total Fat: 60g
• Saturated Fat: 28g
• Cholesterol: 165mg
• Sodium: 900mg
• Total Carbohydrates: 12g
• Dietary Fiber: 2g
• Sugar: 1g
• Protein: 55g

Nutrition information is estimated per serving (approx. 1 bone/slice).

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