Le Marais’s Whole Roast Prime Rib Of Beef | The Jewish Week | Food & Wine

Le Marais’s Whole Roast Prime Rib Of Beef

Le Marais’s Whole Roast Prime Rib Of Beef

Whole Roast Prime Rib of Beef. Courtesy Martine Meirelles/ Le Marais

Serves 12 to 14 people

1 hr

3 hrs

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6 rib dry aged beef roast, bone in, approximately 12 to 14 lbs

Salt and black pepper to taste

3 carrots, peeled and then cut into large chunks

2 yellow onions, peeled and quartered

2 cups of water

¾ cups of red wine

2 cups of beef stock


1. Preheat the oven to 450 degrees.

2. Make a bed in the roasting pan with the vegetables and pour in the water. Be sure to check the liquid level in the pan occasionally and add water, if necessary. You will need this liquid to make an au jus. Place the roast on top of the vegetables and place into the hot oven. Roast at 450 degrees for 40 minutes.

3. After the 40 minutes, reduce the heat to 275 degrees and continue to roast for about another 2 hours, or until internal temperature reaches 130 degrees. Remove from the oven, remove from the pan, and allow to rest before slicing while making the au jus.

4. Strain the dripping from the pan, and then skim the fat from the drippings. Place the roasting pan over 2 burners, heat on medium high and add in the drippings. Stir to deglaze, add in the wine and the beef stock and reduce by 1/3, about 5 minutes on a steady boil, stirring occasionally.

5. Turn off the heat, season to taste, with salt and pepper. Strain once more into your serving vessel.

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