Grilled Prime Rib Bone Marrow Fries (Printable Version)

Tender grilled prime rib, roasted marrow, and crispy fries create a savory, indulgent main for special occasions.

# What You'll Need:

→ Prime Rib

01 - 1 bone-in prime rib steak (approximately 600 grams)
02 - 2 tablespoons olive oil
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh thyme, chopped
05 - 1 teaspoon kosher salt
06 - 1 teaspoon freshly ground black pepper
07 - 1 tablespoon unsalted butter (optional, for basting)

→ Roasted Bone Marrow

08 - 2 large beef marrow bones, split lengthwise
09 - Sea salt, to taste
10 - Freshly ground black pepper, to taste
11 - 1 teaspoon garlic, minced
12 - Fresh parsley or thyme, chopped, for garnish

→ Golden Fries

13 - 3 large russet potatoes
14 - Vegetable oil, for deep frying
15 - Salt, to taste

# Steps To Follow:

01 - Pat the prime rib steak dry and allow it to come to room temperature for approximately 30 minutes. Rub the steak thoroughly with olive oil, minced garlic, chopped thyme, kosher salt, and black pepper.
02 - Preheat the grill or a cast iron pan over high heat. Sear the steak on all sides for 3 to 4 minutes until deeply caramelized. Reduce to medium heat or move the steak to an area of indirect heat and continue grilling until the internal temperature reaches 54°C for medium-rare. If desired, baste with melted butter during the final minutes. Transfer to a plate and let rest, loosely tented with foil, for 10 minutes.
03 - Preheat the oven to 230°C. Arrange marrow bones, cut-side up, on a baking tray. Season with sea salt, black pepper, and minced garlic. Roast for 15 to 20 minutes, ensuring the marrow is bubbling and golden but has not liquefied. Finish with fresh chopped parsley or thyme before serving.
04 - Peel the potatoes and cut them into uniform fries. Rinse and soak in cold water for 30 minutes to remove excess starch. Drain and dry thoroughly.
05 - Heat vegetable oil in a deep fryer or sturdy pot to 163°C. Fry the potatoes in batches for 4 to 5 minutes until tender but not browned. Drain and spread on a rack; let rest for 15 minutes. Increase oil temperature to 190°C, then fry the potatoes again until golden and crisp. Drain on paper towels and season generously with salt while hot.

# Notes and Tips:

01 - Allowing the steak to rest after grilling ensures optimal juiciness and even distribution of juices.
02 - Double-frying the potatoes creates an exceptionally crisp exterior.
03 - Select marrow bones with a high marrow content for best results.

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