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Roast Prime Rib with Thyme Au Jus
Recipe courtesy Bobby Flay

Ingredients
1 bone-in prime rib (6 to 7 pounds)
8 cloves garlic, thinly sliced
Salt and coarsely ground black pepper
2 cups red wine
4 cups beef stock
1 tablespoon chopped fresh thyme leaves


Instructions
Thirty minutes before roasting the prime rib, remove from the
refrigerator and let come to room temperature.

Preheat oven to 350 degrees F.

Make small slits all over the prime rib and fill each slit with a slice of the garlic. Season


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Copyright 2006 Television Food Network, G.P., All Rights Reserved

liberally with the salt and coarse pepper, place on a rack set inside a roasting pan and roast for
about 2 hours until medium-rare, or until a thermometer inserted into the center of the meat
registers 135 degrees F. Remove the meat to a platter, and tent with foil to keep warm.

Place the roasting pan on top of the stove over 2 burners set on high heat. Add the wine to the pan
drippings in the pan and cook over high heat until reduced, scraping the bottom of the pan with a
wooden spoon. Add the stock and cook until reduced by half. Whisk in the thyme and season with salt
and pepper, to taste.

Slice meat as desired and serve with thyme au jus.



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Copyright 2006 Television Food Network, G.P., All Rights Reserved