Are you searching for the ultimate holiday showstopper? A magnificent, jaw-dropping centerpiece for your Christmas dinner table that is so impressive, so juicy, and so unbelievably delicious, it will be the stuff of family legend for years to come? This incredible, from-scratch Stuffed Standing Rib Roast is that perfect recipe. We’re talking an impossibly juicy and tender prime rib, cleverly butterflied and rolled around a savory, earthy stuffing of mushrooms, spinach, and buttery brioche croutons, all encased in a savory, golden-brown crust.
This isn’t just another recipe; it’s your definitive guide to creating a truly unforgettable holiday feast. While a stuffed roast may seem like the territory of a professional chef, we’ll break down the entire process into simple, manageable steps. This is a satisfying, soulful, and deeply impressive meal that is destined to be the star of your celebration.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Holiday Showstopper
What makes this Stuffed Rib Roast so spectacularly delicious is its incredible depth of flavor and its stunning, spiral presentation when sliced. This recipe is a masterpiece of classic, festive cooking. The star of the show is a magnificent, four-rib standing rib roast. The brilliant technique involves carefully slicing the meat away from the bones and unrolling it into a flat rectangle. This creates the perfect canvas for a luxurious, from-scratch stuffing made from an earthy mushroom duxelles, savory wilted spinach, and rich, buttery brioche croutons. The meat is then rolled back up around the stuffing, tied, and roasted using a two-temperature method to create a perfect crust and a juicy, rosy-pink interior.
| Metric | Time / Level |
| Total Time | 5 hours (includes resting) |
| Active Prep Time | 1 hour |
| Difficulty Level | Intermediate |
| Servings | 8-10 |
The Butcher & The Baker: The Essential Ingredients & Tools
This iconic dish uses a handful of high-quality ingredients and a few key tools to create its signature rich and savory flavor.
- The Roast (The Star of the Show!):
- Standing Rib Roast: This is a classic, special-occasion cut, also known as prime rib. For this recipe, you’ll need a four-rib roast.
- The Butcher is Your Best Friend!: The most intimidating part of this recipe is preparing the roast for stuffing. You can make your life incredibly easy by asking your butcher to do the hard work for you! Simply ask them to “french the bones and cut the roast from the bones to unroll, leaving it attached at the base.”
- The Savory Stuffing: The secret to the deep, complex flavor is the trio of delicious fillings.
- The Mushroom Duxelles: This classic French preparation is the key to the deep, umami flavor. A mixture of finely chopped cremini mushrooms, rehydrated porcini mushrooms, and shallots is slowly cooked down into a rich, intensely flavorful paste.
- The Brioche Croutons: Instead of simple breadcrumbs, making your own croutons from a rich, buttery brioche adds a wonderful, decadent texture and flavor to the stuffing.
- The Key Equipment (A Meat Thermometer!): This is the single most important, non-negotiable tool for a perfect roast. Because a rib roast is an expensive cut of meat, an instant-read meat thermometer is the only 100% foolproof way to guarantee that your roast is cooked to your desired, perfect temperature.
The Roasting Masterclass: The Secret to a Perfectly Juicy Roast
The number one, non-negotiable secret to a juicy, perfectly cooked prime rib is to cook it to the correct internal temperature and to let it rest.
- The High-Heat Sear: The initial, short blast of high heat (450∘F) is the key that creates the beautiful, dark, and crackly crust on the outside of the roast.
- The Low-and-Slow Cook: Immediately turning the oven down to a lower temperature (350∘F) is the secret to a perfect, even cook. This gentle heat cooks the roast slowly, preventing the outer layers from becoming overcooked and grey before the center is done.
- Trust Your Thermometer: For a beautiful medium-rare, you should pull your roast from the oven when your instant-read thermometer registers 125∘F (52°C).
- Rest, Rest, Rest!: You must let your finished roast rest for at least 30 minutes before you slice into it. This crucial, patient step allows the hot, delicious juices to relax and redistribute throughout the entire roast. If you cut into it too early, all those incredible juices will run out onto your cutting board, resulting in a dry roast.
Step-by-Step to the Perfect Stuffed Rib Roast
This elegant, festive meal is a joy to prepare.
Part 1: The Art of the Savory Stuffing (Can be done ahead!)
Step 1: In a large skillet, melt 4 tablespoons of the butter. Add your finely chopped cremini and rehydrated porcini mushrooms and cook for about 10 minutes, until the mushrooms have released their water and have started to brown. Stir in the shallots, thyme, and salt and cook for 5 more minutes, until golden brown. Spread this mushroom mixture on a baking sheet to cool completely.
Step 2: In the same skillet, melt 2 more tablespoons of the butter. Add the garlic and cook for 1 minute, then add your baby spinach and cook until it has wilted completely. Transfer the spinach to a colander to drain any excess moisture and let it cool completely.
Step 3: In the same skillet, melt the remaining 4 tablespoons of butter. Add your brioche cubes and cook, stirring frequently, for about 10 minutes, until they are golden brown and crispy. Let the croutons cool completely.
Part 2: Butterfly, Stuff, and Tie the Roast
Step 1: Preheat your oven to 450°F (232°C).Step 2: Place your unrolled roast on a large cutting board. Sprinkle the inside generously with 1 tablespoon of salt and 1 teaspoon of pepper.Step 3: Spread the cooled mushroom mixture in an even layer on the meat. Top this with the brioche croutons, and then layer on the cooled spinach. Dot with the optional truffle butter.Step 4: Starting at the boneless end, tightly roll the meat back up towards the bones. Use butcher’s twine to tie the roast tightly between each rib to secure it.Step 5: Sprinkle the outside of the entire roast with another tablespoon of salt and a teaspoon of pepper.
Part 3: The Perfect Roast and the Final Rest
Step 1: Place the roast, bone-side down, on a roasting rack that has been set in a roasting pan. Transfer it to the oven and roast for 20 minutes at 450°F.Step 2: Turn the oven heat down to 350°F (175°C) and continue to roast for about 2 1/2 hours.Step 3: Start checking the internal temperature. You will know the roast is a perfect medium-rare when your instant-read thermometer registers 125∘F.Step 4 (The Most Important Step!): Transfer the roast to a cutting board and let it rest for at least 30 minutes before you remove the twine and slice it.
To serve, carve the roast into thick, beautiful slices between each of the rib bones.
Stuffed Rib Roast (A Holiday Showstopper!)
An elegant and impressive recipe for a Stuffed Standing Rib Roast, a perfect showstopper for a Christmas or holiday dinner. This dish features a 4-rib standing rib roast (prime rib) that is carefully butterflied, then filled with a rich, savory stuffing. The stuffing is a flavorful combination of finely chopped cremini and porcini mushrooms, sautéed spinach with garlic, and crispy, buttery brioche croutons. The meat is then rolled back around the filling, tied, and slow-roasted to perfection, creating a beautiful spiral when sliced.
Ingredients
- 1 ounce dried porcini mushrooms
- 10 tablespoons unsalted butter
- 1 pound cremini mushrooms, finely chopped
- 2 large shallots, finely chopped
- 1 teaspoon chopped fresh thyme
- Kosher salt and freshly ground black pepper
- 4 cloves garlic, finely chopped
- 1 pound baby spinach
- 6 ounces brioche, cut into 1/2-inch cubes
- One 4-rib standing rib roast (about 10 pounds)
- 2 tablespoons black truffle butter (optional)
Instructions
- Prepare the Stuffing Components: Rehydrate the dried porcini mushrooms in boiling water for 20 minutes, then chop them. In a large skillet, melt 4 tablespoons of butter and cook the cremini and porcini mushrooms with shallots and thyme until browned, about 15 minutes total. Cool on a baking sheet.
- In the same skillet, melt 2 more tablespoons of butter and cook the garlic for 1 minute. Add the spinach and cook until wilted. Transfer to a colander to drain and cool.
- In the same skillet, melt the remaining 4 tablespoons of butter. Add the brioche cubes and cook, stirring, for about 10 minutes until golden and crispy. Let them cool.
- Prepare the Roast: Preheat the oven to 450°F. Using a sharp knife, butterfly the roast by cutting the meat away from the bones and unrolling it into a long, flat piece about 1-inch thick. (You can also ask your butcher to do this).
- Stuff and Tie the Roast: Season the inside of the unrolled meat with 1 tablespoon of salt and 1 teaspoon of pepper. Spread the cooled mushroom mixture in an even layer. Top with the brioche croutons, then the cooled spinach. Dot with truffle butter if using.
- Starting at the boneless end, tightly roll the meat back up and secure it with butcher’s twine, tying it between each rib. Season the outside of the roast with another tablespoon of salt and a teaspoon of pepper.
- Roast the Pork: Place the roast, bone-side down, on a rack in a roasting pan. Roast for 20 minutes at 450°F. Then, turn the heat down to 350°F and continue to roast for about 2 1/2 hours, or until an instant-read thermometer registers 125°F for medium-rare.
- Transfer the roast to a cutting board and let it rest for 30 minutes before removing the twine, slicing, and serving.
Notes
- This is a showstopper main course that is perfect for a special holiday dinner like Christmas. It requires significant preparation and cooking time.
- Having the butcher ‘french’ the bones (scrape them clean) and butterfly the roast for you can be a major time-saver.
- It is crucial that all the stuffing components are cooled completely before spreading them on the meat.
- Resting the roast for a full 30 minutes before carving is essential for ensuring the meat is juicy and tender.
Storage and Make-Ahead Tips
- Make-Ahead: This is the perfect make-ahead holiday meal! You can prepare all the stuffing components up to 2 days in advance and store them in separate, airtight containers in the refrigerator. You can also fully stuff, roll, and tie the unbaked roast up to 24 hours in advance.
- Storage: Store any leftover roast, well-wrapped, in the refrigerator for up to 4 days.
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Frequently Asked Questions (FAQs)
Q1: What is the absolute, number one secret to a juicy, not dry, prime rib?
The two most important secrets are to not overcook it and to let it rest. Using an instant-read thermometer to pull the roast from the oven when it reaches the correct temperature and then letting it rest for a full 30 minutes are the non-negotiable keys that will guarantee an incredibly juicy and tender result.
Q2: How do I order this from my butcher?
Simply call your local, high-quality butcher a week or two in advance and ask to order a “four-rib, bone-in standing rib roast.” For the easiest preparation, you can also ask them to “french the bones and butterfly the roast for stuffing.”
Q3: How do I carve a stuffed rib roast?
It’s surprisingly easy! After the roast has rested and you have removed the butcher’s twine, you can simply use a large, sharp carving knife to slice down between each of the rib bones to create four beautiful, extra-thick, spiral-stuffed chops.
Q4: What if my stuffing seems wet?
It is crucial that your mushroom and spinach mixtures are as dry as possible before you stuff the roast. Be sure to cook your mushrooms until the pan is completely dry, and to press on your cooked spinach in the colander to squeeze out any excess liquid.
Q5: What are some classic side dishes to serve with a beautiful roast like this?
This show-stopping roast is the perfect centerpiece for a classic holiday dinner. It pairs beautifully with a creamy mashed or a roasted potato, a classic Yorkshire pudding, a simple roasted asparagus or Brussels sprouts, and a rich, red wine pan sauce.