Prime Rib Roast with Pate

READY IN: 2hrs 45mins


  • 8
    lbs prime rib roast, about (standing rib)
  • 1
    slice bacon, rind removed,chopped
  • 1
    small onion, finely chopped
  • 4
    ounces fresh mushrooms, finely chopped
  • 12
    cup dry breadcrumbs
  • 4
    ounces firm textured pate, such as peppercorn or grand marnier,discard the jelly from the top of the pate
  • 2
    tablespoons fresh parsley, chopped
  • 1
    teaspoon fresh oregano, chopped
  • 1
    egg, lightly beaten
  • salt & freshly ground black pepper, to taste
  • 2
    tablespoons flour
  • 2 14
    cups beef stock or 2 1/4 cups chicken stock
  • 2
    tablespoons red wine or 2 tablespoons white wine (drink the rest)
  • salt and pepper


  • Preheat over to very hot- 475F- gas mark 9.
  • Place the bacon in a dry, fry pan and cook gently until it is beginning to soften.
  • Add chopped onion and mushroom.
  • Continue to cook for 3 minutes, or so, stirring all the while.
  • Transfer to a bowl and mix in the breadcrumbs, pate, parsley, oregano and egg.
  • Season to taste with salt and freshly ground black pepper.
  • Cut a slit from the side, between he rib bones and the meat to form a pocket.
  • Spoon the pate mixture into the pocket.
  • Secure the meat firmly with thick kitchen string to help hold its shape and keep the dressing mixture from falling out.
  • Place the meat in a shallow baking pan, fat-side-up- the bones form a natural rack.
  • Bake for 15 minutes.
  • After 15 minutes, reduce the heat to moderate 350F (gas mark 4).
  • Bake for a further 1-1/2 hour, for rare, up to 2 hours for medium, or until cooked according to your taste.
  • Remove from oven and allow the meat to rest for 15 minutes prior to carving, to allow the juices to be reabsorbed.
  • Remove the string, cut the meat into slices, allowing 1 bone per person.
  • BASIC GRAVY: Discard all but 2 tbsp.
  • of the pan juices.
  • Heat the pan over the stove.
  • Stir in 2 tbsp plain flour and cook until brown.
  • Gradually add 1-1/4 cups beef or chicken stock, 2 tsp Worcestershire sauce and 2 tbsp red or white wine.
  • Stir until the mixture boils and thickens, then simmer for 2 minutes.
  • Season with salt and pepper to taste.
  • Yield about 1-1/2 cups.