Ingredients

The following ingredients have 4 Servings
  • 2 1/2 lbs. beef rib roast
  • 2 cups beef stock
  • 2 portobello mushrooms (sliced)
  • 1/4 cup balsamic vinegar
  • 2 tbsp. onion flakes
  • 1 tbsp. garlic flakes
  • 1 tbsp. dried oregano
  • Sea salt and freshly ground black pepper

Instruction

  • Preheat your oven to 325 F.
  • In a bowl, combine the garlic, onion, oregano, and salt and pepper to taste.
  • Rub the seasoning blend all over the roast.
  • Place the roast on a rack in a roasting pan.
  • Roast in the preheated oven, uncovered, for about 2 hours or to your desired doneness.
  • Take the roast out of the pan, but don’t rinse out the pan. Set the roast aside to rest for about 10 minutes.
  • While the meat is resting, heat the roasting pan on the stovetop over medium heat. Pour in the beef stock, scraping up the bottom of the pan.
  • Add in the vinegar and bring to a boil. Simmer until slightly reduced, and season to taste.
  • Add the mushrooms and cook until it starts to soften.
  • Serve the rib roast with the balsamic-portobello sauce.