Roast Prime Rib with Thyme Au Jus

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We fixed this on the rotisserie and brushed with Andreas Steak Sauce towards the end of cooking. It was excellant. This was a New Years Eve meal 12/31/2010.

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This recipe was so easy and the meat was juicy and very tasty. I made it for myself and girlfriend and I cant wait to make it at my next dinner party. Bobby Flay you rock

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This made a beginner cook look like a master chef. So easy and mouth watering! I made this for my first time hosting christmas eve and it will remain my family's tradition for years to come. The meat was so tender and cooked to perfection!

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I made this for Christmas dinner with a little less salt and it turned out absolutely delicious! Everyone loved it! I will definitely be making this again! Thank you Bobby Flay for sharing this recipe!

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I made this for Christmas Day dinner, followed recipe exactly (except I roasted a 7 lb. boneless, roasted to an internal temp. of 135F and the prime rib was excellent. It was medium the first cut, but a wonderful med-rare the rest of the way. The au jus is terrific - we are enjoying French Dip sandwiches with the leftovers. Thanks BF for a terrific recipe!

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There is a BIGGIE typo in this recipe. Do not roast until a temperature of 135 degrees! Unless you like your meat well done.
Roast to 120 degrees for rare.
Otherwise delicious.

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Really great recipe. My husband and I made this for Christmas and it was awesome. The left overs make great French Dip sandwiches too :

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I've made this roast two christmases in a row. Perfect each time. This year, i brushed the top with a garlic thyme butter which brought it over the top!

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This recipe was a big success and was truly OUTSTANDING !

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I only used this recipe for the au jus, as I used the Tyler Florence recipe with horseradish crust for the roast. It complimented the roast so well and received great reviews from those who came over for dinner. Yummy! I did halve the recipe as I didn't need as much and it worked well.