Porcini-Rubbed Beef Rib Roast
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026
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This porcini-rubbed beef rib roast is the ultimate centrepiece for a Sunday lunch or festive gathering. By using dried porcini mushrooms as a savoury rub, you infuse the meat with a deep, earthy umami flavour that beautifully complements the richness of the beef. This high-protein roast is cooked using a slow-and-low method, ensuring a perfectly even, tender pink finish from edge to edge, before a final blast of heat creates a salty, crisp outer crust.
Suitable for feeding a crowd, this impressive joint of beef provides a sophisticated twist on the traditional Sunday roast. Preparing the mushroom rub in advance makes the process remarkably simple, allowing the quality of the British beef to shine. Serve your carved slices alongside the individual ribs, a scatter of flaky sea salt, and a cooling horseradish-yoghurt sauce for a balanced, restaurant-quality meal at home.
Ingredients for Porcini-Rubbed Beef Rib Roast
80ml dried porcini mushrooms (about 15g )
2 tablespoons kosher salt
1 tablespoon whole black peppercorns
1 teaspoon marjoram or oregano leaves
1 (4-rib) bone-in rib roast (about 4.5kg )
Flaky sea salt and Horseradish-Yoghurt Sauce (for serving
optional)
How to make Porcini-Rubbed Beef Rib Roast
Pulse mushrooms, kosher salt, peppercorns, and marjoram in a spice mill or mini food processor until coarsely ground. Pat meat dry, then rub mushroom mixture all over. Transfer to a wire rack set inside a rimmed baking sheet. Let sit at room temperature 1 hour (for even more flavour, chill, uncovered, overnight, then let sit at room temperature 1 hour before roasting).
Preheat oven to 107°C. Roast meat until an instant-read thermometer inserted into the centre registers 49°C (for medium-rare), about 4 hours. Tent with foil and let sit at room temperature at least 30 minutes and up to 1 hour.
Increase oven temperature to 260°C. Remove foil and roast meat until browned and crisp, 5–10 minutes. Immediately transfer to a cutting board. Cut off ribs in 1 piece, then slice into individual ribs. Carve roast into 1/2" slices and arrange on a serving platter along with ribs. Season with sea salt and serve with Horseradish-Yoghurt Sauce, if desired.
Rub can be made 1 day ahead; store in an airtight container at room temperature.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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UK recipe editors
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