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Roast Prime Rib with Thyme Au Jus Recipe

Roast Prime Rib with Thyme Au Jus

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Average Rating:

Total Reviews: 177

Showing 31-40 of 177

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  • on December 31, 2011

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    We had a nearly 4LB. piece. Rubbed it generously with salt, pepper, garlic powder, and rosemary. Seared at 470 for 25 minutes.... then roasted at 350 for 90 minutes. Meat was cooked perfectly on the rare side of medium. We cut the ingredients in half for the Au Jus, and it was out of this world delicious. Will definitely use this recipe and process again! Thanks Bobby!

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  • on December 31, 2011

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    This is a great/simple recipe! We had a 3.3lb piece, so had to cut the ingredients in half. We tried create a crust by searing the meat for 3 minutes on each side before roasting it in the oven. We estimated 1.5hrs @ 350 for med-rare, but after 1hr 20 minutes it was closer to medium-well. We should have cooked it closer 1-1hr 10 mins. Just a suggestion for anyone that also has a smaller piece of meat.

    Even though it was overcooked, it still tasted great!

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  • on December 30, 2011

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    I made this Christmas 2011 and received huge raves. The main reason was I took a suggestion below and spread beef base (actually 3 Tbs beef base, 1 Tbs olive oil, 1 minced garlic clove, 1 Tbs fresh chopped thyme on the roast after salting & peppering. This makes for a wonderful crust.

    Took another suggestion and roasted at 450 for first 20-25 before dropping temp down to 325. Also, pulled out at 120 degrees and let sit for 20 minutes.

    And finally, took another suggestion and placed 2 carrots (halved & sliced, 6 celery (sliced, 1 onion (1/8th'd, 4 cloves garlic at base of ban. I left this in the pan while I made the au jus, then ran the juices through a strainer.

    My au jus came out very oily. It was so much better the next day after refrigerating and removing cap. Any suggestions? I was thinking of placing gravy boat in an ice bath next time to solidify & remove the oil, then re-warm.

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  • on December 25, 2011

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    this is the best every the only way i make it now

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  • on December 24, 2011

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    I have made this Prime Rib for about five years now and everyone who eats it loves it! TY Bobby

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  • on December 22, 2011

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    This recipe is NO JOKE. I had never before made Prime Rib and did it for a neighborhood Christmas party. I had people I barely know calling me the "Prime Rib Lady" ... AMAZING. Doing it for my family this year for Christmas and just came back to the recipe to make sure i had all the ingredients on hand! YUMMMMM ... You will not regret. OH, made Tyler's Horseradish Cream with it and WAS AMAZING. Great combo.

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  • on December 19, 2011

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    This was my first prime rib I made and it came out great! Some of my family likes their meat medium well so I cooked to 140° and the outer few slices were perfect for them. The interior slices were perfectly medium which is the way I prefer prime rib. The thyme au jus was excellent. I made Alton Brown's creamy horseradish sauce and it complimented the prime rib perfectly. I never knew it was so easy to cook a tasty standing rib. I recommend this recipe to everybody who enjoys great tasting prime rib.

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  • on December 17, 2011

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    great recipe first time i made a prime rib

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  • on December 15, 2011

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    I use this recipe each and every year for Christmas dinner and without fail...it is always a success! Be careful not to overcook! You may think it's too pink inside, but even when you take your prime rib out of the oven, it keeps on cooking and there is nothing worse than spending all that $$ on a nice cut of meat, just to overcook it!

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  • on July 23, 2011

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    Amazing! I made French Dips w/ goat cheese (herb. Pretty damn good. Use thermometer.

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