Prepare a marinade from mustard, oil, marjoram, pepper and salt and coat the meat with it, soak for about half an hour.
Heat clarified butter in a roasting pan and sear the meat on all sides, extinguish with red wine and continue to roast over medium heat for about 8 minutes on each side. Remove the meat and keep warm.
Pour the beef broth into the stock, add whipping cream and cook. Pass through a sieve and bring to the table sprinkled with parsley together with the sliced prime rib.
Accompanying dish: Seasonal vegetables.
Our tip: Use your favorite red wine for cooking!
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