Maria De Nardi's nutmeg prime rib of beef with red wine sauce

A De Nardi specialty, boned and rolled prime rib, perfect for any dinner party especially for the holidays. Here, the roast is cut from the rib bones, rolled up, placed back on the bones and tied up. This special method is done for uniform cooking and presentation. Our meat specialists will be happy to prepare a prime rib roast for you.


1 4-rib prime rib roast (9 to 10 pounds), deboned, trimmed
1 cup red wine
Coarse salt and freshly ground pepper

Nutmeg paste
1/4 to 1/2 teaspoon ground nutmeg
2 cloves garlic, pressed
2 tablespoons extra-virgin olive oil
1 teaspoon freshly ground black pepper
1 tablespoon Kosher salt

Red Wine Sauce
1 750-ml bottle red wine
2 tablespoons corn syrup
Coarse salt and freshly ground pepper, to taste

As an alternative cooking method for a hectic holiday schedule, sear roast on each side and bake at 375°F for 1 hour. Turn oven off and leave roast for 3-4 hours with oven door unopened. At serving time, without opening the door, re-heat oven back to 375°F. Cook for 30 minutes for medium rare, 40 minutes for medium.


For sauce, in medium saucepan over medium heat, add red wine and corn syrup. Bring mixture to boil. Reduce to simmer. Cook 15 to 20 minutes until sauce is thick and glossy. Makes 1 to 1 ½ cups.

For nutmeg paste, in small bowl, combine nutmeg, garlic, olive oil and pepper; mix well and set aside. 

Preheat oven to 425°F. In shallow dish, pour wine over roast and rub roast all over with nutmeg paste. Marinate 1 hour at room temperature or overnight in refrigerator. Season with salt. Transfer roast to roasting pan; add ½ cup red wine to pan. Roast meat, uncovered, for 15 minutes. Reduce temperature to 350°F. Roast until thermometer inserted into centre registers 115°F, 1½ to 2 hours, basting roast occasionally with cooking liquid from pan. Remove roast from pan; cover and let rest 10 minutes before slicing (internal temperature will rise to 140° for medium). Remove as much fat as possible from pan. Mix ¼ cup flour with 1/3 cup water. Place pan over two burners on cook top; add flour mixture and cook 7 to 10 minutes until flour is blended and sauce is thicken. Season with salt and pepper. Slice roast across grain and serve with both sauces. Serves 8.


Mari Loewen a food writer, self-taught home chef, entrepreneur and food lover. Her writing, food styling and teaching first captivated audiences through her self-published food magazine called ANNA (named after her mom). Later through her cooking classes and private food experiences.