Recipe courtesy of Omaha Steaks Executive Chef David Rose

Preparation time: 15 minutes.

Cooking time: 3 hours. Servings: 4-6

Dijon-Herb rub:

1/4 cup chopped fresh Italian parsley

1/4 cup fresh oregano, minced

1/4 cup chopped fresh thyme leaves

1/4 cup chopped fresh rosemary leaves

3 fresh garlic cloves, minced

1 tablespoon Dijon mustard

1/2 cup canola oil

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/4 teaspoon smoked paprika

First rib roast:

1 boneless Omaha Steaks Heart of Prime Rib Roast (4 lbs.), Thawed kosher salt, to taste ground black pepper, to taste

1/4 cup canola oil

Garlic Butter Mushrooms:

6 tablespoons olive oil

1/2 cup small yellow onion, chopped

4 fresh garlic cloves, minced

1 pound mushrooms, cleaned and quartered

1 pinch kosher salt, plus additional, to taste, divided

1 pinch ground black pepper, plus additional, to taste, divided

1/2 cup of chicken broth

2 tablespoons unsalted butter

1/4 cup finely chopped Italian parsley

To mix: In a medium bowl, whisk together the parsley, oregano, thyme, rosemary, garlic, Dijon mustard, oil, salt, black pepper, and paprika until well incorporated.

To make roast ribs: pat ribs dry on all sides with paper towels.

Season generously with salt and pepper to taste.

Let the roast come to room temperature for about 30 minutes.

Rub the Dijon herbs all over the rib roast and let it rest for 10 minutes.

Preheat oven to 250 F. In large cast iron skillet, heat oil over medium-high heat. Seal roast on all sides until golden brown, 2-3 minutes on each side.

Place the seared pork chop on a wire rack lined baking sheet and place in the oven.

Cook until internal temperature is 10 F below desired doneness. Rest 15 to 20 minutes before cutting. To make mushrooms: In a large skillet, heat the olive oil over medium-high heat.

Add the chopped onions and sauté about 1 minute. Add the minced garlic and sauté lightly until fragrant, about 20 seconds.

Add the mushrooms and a pinch of salt and ground pepper to the skillet.

Sauté 3 to 4 minutes or until mushrooms are tender. Add chicken broth and reduce to 1/3 volume, 3-4 minutes. Add the butter and parsley to the skillet and sauté until the butter is melted and incorporated.

Immediately remove from heat and season, to taste, with salt and pepper. Serve the mushrooms with roasted ribs.