A tender and majestic herb roasted prime rib with a rich and flavourful bone marrow gravy is the perfect centrepiece for a grand feast in Camelot in honour of King Arthur.
A Journey Through Arthurian Legend
From the golden halls of Camelot, where courtly grace and chivalry reign, to the mist-veiled shores of Avalon, where magic lingers in the trees — this is a feast told in two parts.
We begin where stories often do: with kings and queens, knights and the noble heart of the realm. We will sample the delicate beauty of Guinevere’s table, the strength of Lancelot’s knightly fare, the warmth of Igraine’s hearth, and the legacy of King Arthur himself.
Then we journey onward — into the wild and the mystical. To Merlin the wanderer, Morgan le Fay, the Lady of the Lake… and finally to Avalon, the isle of healing and immortality.
Let this be your invitation — to dine in Camelot, and awaken in Avalon.
A Feast in Camelot: King Arthur
Wielding the great sword Excalibur and surrounded by the knights of the round table, King Arthur rules over the legendary Camelot. A skilled warrior and wise ruler, Arthur is soon tested by the betrayal of his beautiful wife Guinevere and his trusted knight Lancelot with his reign over the golden age of Camelot doomed to end in sorrow.
The crowning centrepiece of this feast in Camelot is a slow roasted beef prime rib – a majestic dish fit for a king. The beef is generously seasoned with fresh herbs and slow roasted until tender and rosy pink inside. Roasted bone marrow is whisked into a red wine beef gravy for a rich and luscious finish to this kingly dish.
Ingredients
Beef prime rib roast: Also called a standing rib roast, bone-in prime rib is a well-marbled cut of beef taken from the rib section of the cow between the shoulder and loin. One of the most expensive cuts, prime rib is extremely tender and flavourful. I use a bone-in rib roast for this recipe, however, you could certainly use a boneless, or ribeye, roast instead. The cooking time will need to be adjusted as the boneless roast will cook quicker than bone-in.
Beef marrow bones: You can use marrow bones that are either cut lengthwise canoe-style or cut crosswise into rings. I prefer a canoe cut which makes it easier to remove the marrow. This gravy uses both roasted bone marrow and fresh marrow poached in the finished gravy.
Fresh herbs: I recommend using fresh herbs for the rub – the flavour is always better than dried. However, you can substitute with dried instead.
Red wine: The gravy is made with a reduction of red wine and beef broth. You could substitute the red wine with more broth if you prefer.
How to Make Herb Roasted Prime Rib with Bone Marrow Gravy
Prepare the herb rub
Finely mince the garlic, fresh rosemary, thyme, and sage. In a small bowl, combine the garlic, herbs, kosher salt and pepper. Add the olive oil and stir together. Set aside.
Prepare the rib roast
Take the rib roast out of the fridge at least 1 to 2 hours before roasting to allow it to come up to room temperature. If there is a lot of fat on the topside of the rib roast then trim some of it off. Tie the roast two or three times with twine to hold it together. Pat the roast dry with paper towels.
Preheat the oven to 300° F. Scatter the sliced onion and sprigs of fresh rosemary, thyme, and sage in the bottom of a roasting pan. Drizzle with olive oil and cover with a rack. Place the roast on the rack with the rib side up. Rub the bottom with some of the herb rub then turn the roast over. Cover the top and sides of the roast with the remaining herb rub.
Roast the prime rib
Roast the beef for 2 to 2 1/2 hours until it registers an internal temperature of 120° F in the very centre of the roast. Remove from the oven and tent the roast with foil. Let rest for 30 minutes.
Prep the gravy
In a small saucepan, heat the olive oil over medium heat. Add the shallot and sauté for 2 to 3 minutes until softened. Add the sliced garlic, fresh thyme, and bay leaf and sauté for another minute. Deglaze with the red wine.
Bring the wine to a simmer and let reduce by half. Add the beef broth and continue simmering until the broth reduces to around 3 cups. Strain the broth and set aside to use for the gravy.
Scoop the marrow out of two of the marrow bones and cut into small cubes. Store in the fridge until ready to use.
Roast the bones and brown the roast
Turn the heat up to 425° F. Arrange two of the marrow bones around the rested prime rib. Place the roast back in the oven and roast for another 5 to 10 minutes until the beef develops a browned crust. Remove the roast to a platter and tent with foil. Continue roasting the bones until the marrow is soft and lightly bubbling.
Make the gravy
Remove the rack and sprigs of herbs from the roasting pan. Drain all but 3 tablespoons of fat from the roasting pan. Place the pan over medium high heat. Use a whisk to scrape up any brown bits.
Add the flour to the roasting pan and whisk into the fat to make a roux. Let the roux cook for 2 to 3 minutes. Add the reduced beef broth, half a cup at a time, whisking constantly to prevent lumps. Bring the gravy to a boil and cook until thickened.
Scoop out the roasted marrow from the bones and add to the gravy. Whisk the marrow into the gravy and then check the seasoning. Strain the gravy through a fine mesh strainer into a sauce pan. Bring the gravy to a simmer and then add the diced fresh marrow. Poach the marrow gently for a minute or two just until cooked through.
Serve the Herb Roasted Prime Rib with Bone Marrow Gravy
To carve the prime rib roast, begin by removing the strings. Place the roast with the bones side down on a cutting board. Using a sharp carving knife, cut along the bones to separate them from the roast and set aside. Slice the roast into slices of your desired thickness. Serve the prime rib with the bone marrow gravy and the sides of your choosing. Enjoy!
