Mushroom-pepper crusted rib roast


  • Prep Time10 mins
  • Total Time10 mins
  • Makes12 to 16 servings
*PLUS Standing Time: 240 minutes, Roasting Time: 120 minutes


  • 3 to 4 kg standing rib roast

  • 14.5-g pkg dried mixed mushrooms

  • 2 to 3 tbsp olive oil

  • 2 tsp coarsely ground black pepper

  • 1 tsp coarse salt, or 1/2 tsp regular salt


  • Pat beef dry with paper towels. Place in a small, shallow-sided roasting pan. Place mushrooms in a food processor. Pulse until coarsely ground. Add 2 tbsp (30 mL) oil, pepper and salt. Pulse just until blended. Add remaining 1 tbsp (15 mL) oil, if needed. Using your hands, coat meat, including ends. Let stand on counter, uncovered, until it comes to room temperature, about 1 hour.

  • When ready to roast, preheat oven to 325F (160C). Then roast beef, uncovered, in centre of preheated oven until a meat thermometer inserted in thickest part of meat reads 135F (57C) for medium-rare, from 2 hours to 2 hours and 40 minutes. Count on 20 minutes per pound (500 g) for medium-rare. Check temperature periodically during last half-hour of roasting. If making our Roasted Pepper Medley (also in the Recipe File), scatter peppers on sheet around roast for last 30 minutes of roasting. When beef is done, remove to a cutting board and loosely cover with a sheet of foil. Let stand at least 15 minutes before slicing. Thickly slice. Wonderful with roasted peppers and Layered Fall Vegetable Gratin (also in the Recipe File).

A roast beef is a special treat. This one gets an extra flavour boost from a savoury, intensely flavoured dried-mushroom crust. Most supermarkets carry a variety of dried mushrooms, but for optimum flavour look for the mixed ones. Just whirl them into a fine powder in the food processor, then mix with pepper and a little olive oil -- it's fabulous!

Done just right

Roast beef about 20 minutes per pound (500 g) for medium-rare. To check if it's done, insert an instant-read thermometer into thickest part of meat. For medium-rare, cook to 135F to 140F (57C to 60C). For medium, cook to 150F to 160F (66C to 71C). For well done, cook to 170F (77C). After cooking, the internal temperature of meat rises a few degrees as it stands. Always let meat stand on counter 10 to 15 minutes before slicing.


Make a Mexican sandwich roll from our Mushroom-Pepper Crusted Rib Roast. Go to Liven up your leftovers.