Grilled Prime Rib Bone Marrow Fries

This grilled prime rib with roasted bone marrow and golden fries is my go to when I want to serve something truly special yet comforting The crispy fries and decadent bone marrow turn an already delicious steak into a real restaurant style meal at home

The first time I made this for my partner’s birthday he called it better than any steakhouse and now it is our signature date night treat

Ingredients

• Prime rib steak about 600 grams: Choose bone in for the best flavor and juiciness
• Olive oil: Adds richness and helps the seasoning stick Pick extra virgin for deeper taste
• Fresh garlic: Brings an aromatic punch plus it tenderizes the meat
• Fresh thyme: Provides earthy bright notes Try to use fresh as it holds up better under grill heat
• Kosher salt: Enhances natural flavors and gives a great crust Look for large flakes
• Black pepper: Gives subtle heat and aroma Fresh cracked is always best
• Unsalted butter: Adds even more richness if you baste while grilling Go for sweet cream butter
• Marrow bones: Ask the butcher for large bones cut lengthwise They roast more evenly this way
• Sea salt and black pepper: Season the marrow simply to let the flavor shine
• Minced garlic: Infuses the marrow with sweetness as it roasts
• Fresh parsley or thyme: Used for a pop of freshness and color Use only the leaves
• Russet potatoes: Pick large ones which have high starch for the crispiest fries
• Vegetable oil: For frying as it can handle high temperatures
• Salt: Boosts flavor of fries right at the finish line

Step-by-Step Instructions

Prep the Steak:

Pat the steak dry with paper towels so it will sear well Let it rest at room temperature for half an hour Mix olive oil minced garlic salt pepper and chopped thyme and rub it thoroughly all over the meat pressing the seasonings into every nook

Start the Grill:

Light your grill or get a cast iron pan very hot Place the steak over direct heat and sear for three to four minutes on each side pressing lightly for good contact

Finish Cooking:

Move the steak to a cooler part of the grill or lower the heat Keep cooking until a thermometer reads one hundred thirty degrees for medium rare Turning once or twice as needed Optionally baste with butter during the last few minutes for extra richness When done transfer steak to a plate and loosely cover with foil Let it rest ten minutes to keep the juices in

Roast the Marrow:

Heat your oven to four hundred fifty degrees Place marrow bones cut side up on a sheet Sprinkle with sea salt black pepper and minced garlic Roast for fifteen to twenty minutes until the marrow is bubbling and golden but not fully melted out Sprinkle with fresh parsley or thyme just before serving

Make the Fries:

Peel and cut the potatoes into thick fries Soak them in cold water for half an hour to remove starch and boost crispiness Heat vegetable oil in a deep pot to three hundred twenty five degrees Fry the potatoes in batches for four to five minutes to cook them through Drain them and let them rest for fifteen minutes Raise the oil to three hundred seventy five degrees Finish frying until fries are golden and crunchy Drain on paper towels and season while hot

Save

Roasting marrow was my grandmother’s trick she would spread it on toast and I always sneak a taste now while plating Feeling the sizzle of the steak and seeing the broth bubble up brings back her kitchen every time

Storage Tips

Let the steak cool before wrapping tightly and storing in the fridge It will keep two to three days Save the bone marrow in a separate airtight container and reheat gently in the oven for best results Fries are best eaten fresh but you can reheat them at high heat in the oven to bring back crispiness Use parchment on the baking tray if possible

Ingredient Substitutions

If you cannot find bone in prime rib ask the butcher for a thick cut ribeye or even strip steak If you do not have fresh thyme swap in rosemary or oregano frozen herbs can work in a pinch Yukon Gold potatoes can be used for the fries though they will be slightly softer in texture Use avocado or sunflower oil for fries if avoiding vegetable oil

Serving Suggestions

Serve the steak sliced on a big wooden board surrounded by the bone marrow and fries For an extra treat scoop the melty marrow onto rustic bread or even over your fries Pair this meal with a simple green salad or grilled vegetables for balance and color

A Bit of Culinary History

Bone marrow has been a delicacy in French and British cooking for centuries prized for its creamy texture and depth Chefs and home cooks have long known the value of roasting marrow bones alongside meat making this dish a classic combination with enduring appeal

Recipe FAQs

→ What cut of beef is best for this dish?

Bone-in prime rib is preferred for its tenderness, marbling, and deep, rich flavor on the grill.

→ How do you achieve perfect medium-rare doneness?

Grill the steak until an internal temperature of 130°F (54°C) is reached, then rest before slicing.

→ Why are the fries fried twice?

Double-frying ensures the fries are fluffy inside and extra crispy outside, enhancing texture and flavor.

→ What should I serve with the roasted bone marrow?

Spoon the marrow onto steak or fries, or enjoy with toasted bread and a sprinkle of fresh herbs.

→ Can the prime rib be cooked in a pan instead of grilling?

Yes, a hot cast iron pan works well to sear the steak and finish cooking to your preferred doneness.

→ How do you prevent the marrow from melting out?

Roast marrow bones at high heat for a short time, watching closely to keep the marrow intact and bubbly.