I’ve said this before, I’m a carnivore and I love a tasty piece of meat, full of flavor, served up with a tasty side or two. That’s what we have here today folks. Herb rib roast with garlic mushrooms. It’s Tasty, succulent and completely satisfying.


Herb Rib Roast with Garlic Mushrooms by Diverse Dinners


Oh my, this is a tasty dish and it’s ideal for the holidays. The rib roast has a crusty exterior covered in rosemary, thyme, salt and pepper, served with simply sautéd garlic mushrooms.

The carnivores in your family will thank you for this one for sure, and if you’re new to cooking rib roast, this may become your signature dish. It’s so easy to create, that you’ll be able to create it again and again.

Instead of using freshly ground salt and pepper in this recipe, I went with coarse sea salt or Himalayan salt and whole peppercorns. You know what this means – right? Wonderful bites of meat with mini-explosions of salt a pepper which will bring a smile to your face. You’ll love it.

Serve with anything you like, it’s your meal, but I do recommend you pair it with a nice glass of Californian Pinot Noir or Australian Shiraz, any of those wines will finish off your meal nicely.


Herb Rib Roast with Garlic Mushrooms by Diverse Dinners


I’m saving this rib roast for dinner tomorrow. I’m visiting family so I thought I should save this wonderful dish to share with them. Herb rib roast with garlic mushrooms makes for a great hostess gift!

I couldn’t continue my 12 recipes of Christmas without including a steak dish. Steak is always a crowd pleaser during celebratory meals and this herb rib roast with garlic mushrooms will be too.



Serves 4

Herb Rib Roast with Garlic Mushrooms

10 minPrep Time

2 hrCook Time

2 hr, 10 Total Time

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    Rib Roast
  • 3 lb rib roast
  • 3 tbsp fresh thyme (removed from stalks)
  • 3 tbsp fresh rosemary (removed from stalks)
  • 1 tbsp coarse sea salt or Himalayan salt
  • 2 tsp black peppercorns
  • 3 tbsp grapeseed oil
  • Garlic Mushrooms
  • 1 lb mushrooms
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • Equipment & Utensils
  • Pestle and Mortar (or bowl and muddle)
  • Roasting Pan
  • Large sauté pan


    Rib Roast
  1. Rinse rib roast and pat dry, then remove excess fat. Not too much though, the fat will give your roast flavor.
  2. Place thyme, rosemary, salt, peppercorns and grapeseed oil in the mortar (or bowl) and grind with pestle (or muddler).
  3. You are not trying to grind the pepper and salt as such, but instead you want to incorporate the flavors of the ingredients.
  4. With your hands, spread the herb mixture all over your rib roast.
  5. Pat the herb mixture onto the rib roast to make sure it doesn't fall off during cooking.
  6. Place rib roast in a roasting pan, fat side up, then place in a preheated oven at 450 for 15 mins.
  7. After 15 mins the fat should have begun to crisp.
  8. Lower oven to 350 and cook for approx. 1 3/4 hours.
  9. Remove from oven when your rib roast registers at 145 on a meat thermometer for medium - to medium/well
  10. Garlic Mushrooms
  11. Heat butter and oil in sauté pan then add mushrooms.
  12. Sauté until mushrooms are heated through (approx. 10 mins), then remove from pan and serve with rib roast