Rib Roast with Wild Mushroom and Red Wine Gravy

Rib Roast with Wild Mushroom and Red Wine Gravy
  • 8 servings
  • 0:15 Preparation
  • 2:00 Cooking
  • 2:15 Total Time


Add all
  • 4 1/2 lb
    (2 kg)

    standing rib roast

  • salt and black pepper to taste

  • 1/4 cup
    (60 mL)

    Dijon mustard

  • 2 Tbsp.
    (30 mL)

    chopped fresh thyme or 1 1/2 teaspoon irresistibles dried thyme

  • 3 cups
    (750 mL)

    sliced wild or button mushrooms

  • 1 cup
    (250 mL)

    red wine

  • 2 cups
    (500 mL)

    beef broth

  • 1 Tbsp.
    (15 mL)

    tomato paste

  • 1 Tbsp.
    (15 mL)

    Worcestershire sauce

  • 1 Tbsp.

    cornstarch dissolved in 2 tablespoon (30 ml) water


Preheat oven to 450°F (230°C).

Season roast with salt and pepper.

Mix thyme into Dijon mustard and rub all over the roast.

Place beef fat-side up in a roasting pan.

Roast 30 minutes. Reduce temperature to 350°F (180°C) and continue to roast 1 to 11/4 hours for rare.

Remove to a carving board.

Discard all but 2 Tbsp. (30 mL) fat from the pan. Set pan over medium-high heat.

Add mushrooms and sauté 5 minutes.

Add wine. Bring to a boil and simmer until reduced by half.

Stir in broth, tomato paste and Worcestershire sauce.

Whisk dissolved cornstarch into broth.

Continue whisking until gravy bubbles and thickens.

Spoon mushroom gravy over beef.

Source: Knorr

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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© Société des alcools du Québec, 2007