Name: Prime Rib with Bone Marrow Red Wine Gravy
Prep time: 30 min
Cook time: 1 h 45 min
Total time: 2 h 15 min
Cuisine: American
Ingredients: For the Prime Rib:; 5 lb bone-in prime rib roast; 2 tsp kosher salt; 1/2 tsp freshly ground black pepper; 1 tbsp fresh rosemary, chopped; 1 tbsp fresh sage, chopped; 1 tbsp fresh thyme, chopped; 4 garlic cloves, minced; 1 tbsp olive oil; For the Bone Marrow Gravy:; 4 split beef marrow bones; 1 onion, chopped; 1 shallot, minced; 3 sprigs thyme; 2 sprigs rosemary; 2 sprigs sage; 1 bay leaf; 3 tbsp all-purpose flour; 1 cup dry red wine; 4 cups beef broth

Jump to Recipe·Print Recipe

A regal centerpiece for any celebratory occasion, Prime Rib with Bone Marrow Red Wine Gravy is a dish that exemplifies opulence and culinary precision. The bone-in roast is encrusted with fresh herbs and garlic, slow-roasted to a perfect medium-rare, and paired with a deeply flavorful gravy crafted from roasted bone marrow and robust red wine. This dish delivers both visual grandeur and exceptional taste, perfect for festive gatherings or winter feasts.

Why You’ll Love This Recipe

Showstopping centerpiece ideal for holidays, formal dinners, or special celebrations
Combines tender, juicy prime rib with the rich depth of a homemade bone marrow gravy
Elegant yet rustic flavor profile that satisfies both casual and gourmet palates
Herb crust infuses the meat with aromatic depth and a flavorful exterior
Red wine and marrow gravy offers a luxurious, velvety finishing touch

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Prime Rib:

5 lb bone-in prime rib roast
2 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tbsp fresh rosemary, chopped
1 tbsp fresh sage, chopped
1 tbsp fresh thyme, chopped
4 garlic cloves, minced
1 tbsp olive oil

For the Bone Marrow Gravy:

4 split beef marrow bones
1 onion, chopped
1 shallot, minced
3 sprigs thyme
2 sprigs rosemary
2 sprigs sage
1 bay leaf
3 tbsp all-purpose flour
1 cup dry red wine
4 cups beef broth

Directions

Roast the Bone Marrow:

Preheat oven to 450°F (230°C).
Place marrow bones cut-side up on a baking dish and roast for 15–20 minutes until browned and bubbling.
Allow to cool slightly, then scoop out the marrow and mash it gently in a bowl. Set aside.

Prepare the Prime Rib:
4. In a small bowl, combine kosher salt, pepper, chopped rosemary, sage, thyme, garlic, and olive oil to make a paste.
5. Rub the mixture thoroughly over the entire prime rib roast. Let sit at room temperature for 1 hour.
6. Preheat oven to 500°F (260°C). Place the roast bone-side down in a roasting pan or cast iron skillet.
7. Roast for 20 minutes, then reduce the oven temperature to 325°F (165°C). Continue roasting for approximately 1 hour 15 minutes, or until the internal temperature reaches 130°F for medium-rare.
8. Remove from oven, tent with foil, and let rest for 20 minutes before carving.

Make the Gravy:
9. In a saucepan, sauté the chopped onion and minced shallot in a small amount of beef fat or olive oil over medium heat until translucent.
10. Add the flour and stir to form a roux. Cook for 1–2 minutes, stirring constantly.
11. Slowly whisk in the red wine and let it reduce by half.
12. Add the beef broth, bay leaf, fresh herbs, and mashed marrow. Simmer for 20–25 minutes, stirring occasionally, until thickened and aromatic.
13. Strain the gravy through a fine mesh sieve if desired for a smooth finish.

To Serve:
14. Slice the prime rib and arrange on a warm platter.
15. Spoon the hot bone marrow red wine gravy over the meat or serve on the side.

Servings and timing

Servings: 8 servings
Prep Time: 30 minutes
Cooking Time: 1 hour 45 minutes
Total Time: 2 hours 15 minutes
Calories: 580 kcal per serving

Variations

Mustard Crust: Add a tablespoon of Dijon mustard to the herb rub for a sharper, tangy note.
Garlic Butter Finish: Baste the roast in melted garlic butter during the final 20 minutes of roasting for added richness.
Wine Alternative: Substitute with port or Madeira for a slightly sweeter, more luxurious sauce.
Vegetable Addition: Add roasted shallots or mushrooms to the gravy for more depth and texture.
No Marrow Option: For a simplified version, omit the marrow and focus on a classic red wine reduction.

Storage/Reheating

Refrigeration: Store sliced meat and gravy separately in airtight containers in the refrigerator for up to 3 days.
Freezing: Wrap leftover meat tightly in foil and freeze for up to 2 months. Gravy can be frozen in small portions for up to 1 month.
Reheating: Reheat meat in a 300°F (150°C) oven covered with foil until warmed through. Gently reheat gravy on the stovetop, adding a splash of broth if needed to adjust consistency.

FAQs

What cut of meat is prime rib?

Prime rib is a bone-in cut from the rib section of the cow, known for its tenderness and rich marbling.

How do I achieve the perfect medium-rare?

Use a meat thermometer to ensure the center reaches 130°F (54°C), then allow it to rest for even heat distribution.

Is bone marrow safe to eat?

Yes, roasted bone marrow is a delicacy prized for its buttery texture and umami-rich flavor.

Can I prepare the gravy in advance?

Yes, the gravy can be made a day ahead and gently reheated before serving.

What type of red wine is best?

Choose a dry, full-bodied red like Cabernet Sauvignon, Merlot, or Syrah for a bold and balanced sauce.

How do I keep the roast moist?

Avoid overcooking and allow the meat to rest properly to retain juices.

Can I make this without a roasting pan?

Yes, a large cast iron skillet works well, especially if it fits the size of the roast.

Do I have to strain the gravy?

Straining is optional. For a rustic style, serve the gravy with visible herbs and onion bits.

What sides pair well with this dish?

Serve with mashed potatoes, roasted vegetables, Yorkshire pudding, or crusty bread.

How long should I let the meat rest?

Let the roast rest for at least 20 minutes to allow the juices to redistribute and the texture to stabilize.

Conclusion

Prime Rib with Bone Marrow Red Wine Gravy is the ultimate in luxurious, slow-roasted indulgence. The rich, herb-crusted beef and unctuous, wine-infused gravy deliver both traditional elegance and modern culinary flair. Whether for a holiday celebration or an intimate winter feast, this dish offers a memorable dining experience that highlights the beauty of classic technique and bold, refined flavor.

Prime Rib with Bone Marrow Red Wine Gravy

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Mia
Total Time: 2 hours 15 minutes
Yield: 8 servings 1x
Diet: Halal

Print Recipe

Description

An opulent, herb-crusted bone-in prime rib roast paired with a luscious, velvety gravy made from roasted bone marrow and deep red wine—perfect for celebratory dinners or regal winter feasts.

Instructions

Roast the Bone Marrow: Preheat oven to 450°F (230°C). Place marrow bones cut-side up on a baking dish and roast for 15–20 minutes until browned and bubbly. Set aside to cool, then scoop marrow into a bowl and mash lightly.
Prepare the Prime Rib: Combine salt, pepper, rosemary, sage, thyme, garlic, and olive oil into a paste. Rub thoroughly over the entire roast. Let sit at room temperature for 1 hour.
Preheat oven to 500°F (260°C). Place roast bone-side down in a roasting pan or cast iron skillet.
Roast for 20 minutes, then reduce oven to 325°F (165°C) and continue roasting for about 1 hour 15 minutes, or until internal temp reaches 130°F for medium-rare.
Rest the roast covered with foil for 20 minutes before carving.
Make the Gravy: In a pan, sauté shallot and onion in a little beef fat until translucent. Add flour and stir to form a roux. Slowly whisk in red wine and reduce by half.
Add beef broth, bay leaf, herbs, and roasted marrow. Simmer 20–25 minutes until thickened and flavorful. Strain if preferred.
Slice roast and spoon over with hot marrow gravy. Serve immediately.