Prime Rib with Roasted Winter Vegetables and Marrow Sauce

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Credit: Didier Loire
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Instructions

Step 1: Beef

Trim the beef, exposing the rib bones. Remove the nervous membranes and excess fat. Slice the marrow bones, prepared below, so that they can be used to stud the meat.

Tie the prime rib firmly so that it keeps its shape while it cooks. Chill.

When ready to cook, season the meat with fleur de sel, then coat with the reduced beef stock.

Tie the strings securing the prime rib to the spit and start cooking. Caramelize the meat by coating it with this glaze and with olive oil throughout the cooking process.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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