This year’s Christmas Guide 2024 wouldn’t be complete without a centerpiece recipe that screams holiday indulgence. Enter the Stuffed Standing Rib Roast—a grand dish that practically jingles with festive cheer. This recipe is a love letter to all things decadent and delicious, combining tender prime rib with a stuffing that packs the punch of garlicky spinach, sautéed mushrooms, and buttery brioche. And yes, there’s optional truffle butter for those who believe more is always better.

Why You Need This Roast on Your Table

Let’s face it—nothing says “holiday feast” quite like a standing rib roast. But stuffing it? That’s next-level brilliance. Imagine slicing into a perfectly roasted hunk of beef to reveal layers of earthy mushrooms, vibrant spinach, and crispy brioche cubes. It’s like unwrapping a culinary gift right at the dinner table. Plus, the stuffing eliminates the need for extra side dishes (though no one’s stopping you from serving mashed potatoes or roasted veggies alongside).

And don’t worry about the fancy-sounding technique of butterflying the roast—it’s easier than assembling your kid’s Christmas toys at midnight. Just take your time, follow the steps below, and prepare to bask in compliments from your guests.

Ingredients You’ll Need

Here’s what you’ll need to create this masterpiece:

• 1 ounce dried porcini mushrooms
• 10 tablespoons unsalted butter
• 1 pound cremini mushrooms, finely chopped
• 2 large shallots, finely chopped
• 1 teaspoon thyme leaves, chopped
• 4 cloves garlic, finely chopped
• 1 pound baby spinach
• 6 ounces brioche, cut into ½-inch cubes
• One 4-rib standing rib roast (about 10 pounds)
• 2 tablespoons black truffle butter (optional)
• Kosher salt and freshly ground black pepper

Directions: From Prep to Perfection

Prep the Stuffing

1. Soak the dried porcini mushrooms in boiling water for about 20 minutes. Once softened, chop them finely.
2. In a skillet over medium-high heat, melt four tablespoons of butter and sauté the cremini and porcini mushrooms until browned (about 10 minutes). Add shallots, thyme, salt, and pepper; cook until golden brown (5 minutes). Spread this mixture on a baking sheet to cool.
3. In the same skillet, melt another two tablespoons of butter and sauté garlic until fragrant (1 minute). Add spinach and cook until wilted (4 minutes). Drain excess moisture in a colander.
4. Melt the remaining butter in the skillet and toast the brioche cubes until golden and crispy (10 minutes).

Butterfly the Roast

1. Preheat your oven to 450°F.
2. With a sharp knife, cut along the bones of the roast to create a flap while keeping the meat attached at one end. Continue cutting horizontally to “unroll” the meat into a flat rectangle about 1 inch thick.

Assemble & Roll

1. Season the meat with salt and pepper.
2. Spread the mushroom mixture evenly over the meat, followed by brioche cubes and spinach. If you’re feeling fancy, dot with truffle butter.
3. Roll the meat back up tightly and secure it with butcher twine regularly.

Roast It Like You Mean It

1. Place the roast bone-side down on a rack in a roasting pan.
2. Roast at 450°F for 20 minutes to sear it beautifully.
3. Lower the oven temperature to 350°F and continue roasting until an internal thermometer reads 125°F for medium-rare (about 2½ hours).
4. Let it rest for at least 30 minutes before slicing.

Pro Tips for Roseville Cooks

• If you’re not confident about trimming or butterflying your standing rib roast yourself, ask your local butcher to prep it.
• For those who love smoky flavors, consider using a smoker instead of an oven—it’s California, after all; we know our BBQs!
• Pair this roast with a bold red wine from nearby Napa Valley or even a local Placer County vintage.

A Little Extra Holiday Flair

If you’re feeling extra festive (or competitive with your neighbor’s potluck spread), serve this roast with a tangy horseradish sauce or drizzle some balsamic glaze over each slice for added depth of flavor.

This stuffed standing rib roast isn’t just food—it’s an event. Whether you’re hosting an intimate family dinner or feeding a crowd in Roseville, California, this Christmas season, this recipe will have everyone talking long after dessert is served.

Source: foodnetwork.com
Header Image Source: foodnetwork.com