Prime rib pot roast with creamy potato gratin

By The Marilyn Denis Show
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Prime Rib is the king of roasts and yields a melt -in -your mouth texture that will wow your guests.  I’m suggesting you ask for it boneless for easier carving and a slightly quicker cooking time. A meat thermometer will be your best friend when perfecting your roasting skills.  Allow two and a half hours for slow cooking time at only 300 D F.


Total Time


For the prime rib roast:

  • 1 1.6 to 1.8 kilogram prime rib roast, boneless
  • Sea salt and preshly cracked black pepper
  • 3 garlic cloves, smashed
  • Several sprigs, thyme, rosemary
  • 1 bay leaf
  • 2 tablespoons olive oil

For jus:

  • 1/2 cup good quality dry red wine (125 ml)
  • 1 1/2 cups beef broth
  • 1 small fresh rosemary sprig
  • 1 small fresh thyme sprif
  • 2 tablespoons cold butter

For the potato gratin:

  • 900 grams Yukon gold potatoes, peeled and thinly sliced about 6 medium
  • 1 cup milk - or enough to just cover potatoes
  • 1 clove garlic , smashed
  • 1 sprig fresh rosemary
  • Pinch nutmeg
  • Salt and pepper to taste
  • 1 cup 18 or 10% cream
  • 1/4 cup shredded Swiss cheese ,(50 ml) optional
  • 1/4 cup breadcrumbs, optional


For the rib roast:

  1. Remove roast from fridge for 45 minutes, while preparing herbs to bring it to room temperature. Meanwhile, grind bay leaf with herbs , garlic and olive oil in food processor.  Pulse until smooth.  Add the salt and pepper. ( This step can be made in advance) Rub paste all over roast, and if desired make a few incisions to flavour middle of meat. Transfer roast to a rack set in a small roasting pan.
  2. Preheat oven to 300 degrees F.
  3. Roast beef in middle of oven until a thermometer inserted into centre of meat registers 135°F, ( for medium rare) about two hours and 15 minutes. Transfer beef to a large plate and let stand, loosely covered with foil, 20 minutes.
  4. Meanwhile, pour pan juices into a fat separator. Return dry roasting pan to stove top over medium heat and deglaze with red wine, scraping up bits from pan. Add drained pan drippings, broth, rosemary, thyme, and continue simmering on top of stove over moderate heat for about ten minutes.  Remove herb sprigs,  adjust seasoning and whisk in cold butter, if desired to create a richer jus. Pour into gravy boat.
  5. Carve the beef, across the grain and serve with jus either poured on top or on the side.

For the potato gratin:

  1. In a medium pot, cover potatoes,  smashed garlic with cold milk and bring to a boil. Add the rosemary, nutmeg and season with salt and pepper . Reduce to low heat and simmer uncovered for about 10 - 13 minutes or until potatoes are almost tender.  Remove the garlic and rosemary sprig and discard.
  2. Preheat oven to 375 F. Butter a medium baking dish.
  3. Spread potato slices on bottom of prepared dish and cover with cooking liquid .  Pour enough cream over top to cover potatoes. Press potatoes down until completely  immersed.
  4. Bake at 375 F until potatoes are tender and golden , about 20-25 minutes. Sprinkle with top with bread crumbs and grated cheese and return to oven for a final five minutes for extra golden and crispy top.
  5. Let stand  at least 15 minutes before serving, for juices to settle and potatoes to hold their shape when served. 


The Marilyn Denis Show Daily at 10am ET on CTV

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