Maple Leaf Canadian and Family Owned

Prime Rib Frites

Carve Premium Ontario Beef Prime Rib Frites


Perfect for lunch or brunch, this twist on a French bistro classic with heavenly béarnaise sauce delivers delicious comforting flavors that are sure to please.


Prep Time: 30 minutes

Cook Time: 3 hours 50 minutes

Total Time: 4 hours 20 minutes

Serves: 12




Herb-Crusted Prime Rib Roast:

1 (8.3 lb) Carve Premium Ontario Beef AAA Bone-In Prime Rib

1/4 cup (0.6 oz) finely chopped fresh rosemary

1/4 cup (0.5 oz) finely chopped fresh oregano

1/4 cup (0.4 oz) finely chopped fresh thyme

1/4 cup (0.3 oz) finely chopped fresh sage

1/4 cup (2 oz) olive oil

2 tbsp (0.8 oz) minced garlic

2 tbsp (1 oz) coarse salt

2 tbsp (1 oz) coarsely ground pepper


Béarnaise Sauce:

3/4 cup (6 oz) Champagne vinegar

1/2 cup (2.5 oz) minced shallots

4 (.05 oz) peppercorns

2 tbsp (0.1 oz) finely chopped finely chopped fresh tarragon, divided

1 lb (16 oz) unsalted butter, clarified and warm

6 egg yolks

1 tsp (0.1 oz) salt

1 tbsp (0.5 oz) lemon juice (optional)



3 lb frozen shoestring potatoes

1 tsp (0.1 oz) salt

1 tsp (0.07 oz) pepper




  1. Herb-Crusted Prime Rib Roast: Stir together rosemary, oregano, thyme, sage, oil, garlic, salt and pepper. Rub herb mixture all over top of roast; transfer to rack in shallow roasting pan, fat side up. Roast in 325°F (160°C) oven for 2 1/2 to 3 1/2 hours or until instant-read thermometer inserted in center registers 130°F (54°C) for medium-rare or until cooked as desired. Hold for service.
  2. Béarnaise Sauce: In small saucepan, combine vinegar, shallots, peppercorns and 1 tbsp (0.05 oz) tarragon; bring to boil. Reduce heat to medium-low; simmer for about 4 to 5 minutes or until liquid is reduced to 1/4 cup (2 oz). Strain and press through fine sieve; set aside.
  3. Whisk egg yolks in metal bowl until pale and frothy. Fit bowl over saucepan of barely simmering water; gradually whisk vinegar reduction into egg yolks until mixture is thickened to ribbon stage and doubled in volume. Slowly whisk in warm clarified butter, 1 tbsp (0.5 oz) at a time, until emulsified. (Remove bowl from saucepan occasionally to moderate the temperature to prevent the sauce from splitting.) Season with salt. Thin with a splash of hot water if too thick. Stir in remaining tarragon and whisk in lemon juice. Hold for service and discard after service.
  4. Assembly: For each serving, fry to order 4 oz shoestring potatoes for 4 to 6 minutes or until golden brown and crispy; toss with  pinch of salt and pepper. Slice Herb Crusted Prime Rib Roast to order into 4 oz serving. Serve with 2 1/2 tbsp (3.1 oz) Béarnaise Sauce and 1 serving shoestring potatoes.



• For even cooking, start roast at room temperature.

• Before carving, let roast stand for half of the time it was cooked.



Nutrition Facts

Per 1/12 recipe

Calories 1200

Fat 96g

Saturated Fat 44g

Trans Fat 1g

Cholesterol 330mg

Sodium 1500mg

Carbohydrate 33g

Fibre 3g

Sugars 2g

Protein 50g