Roast Prime Rib with Thyme au Jus

Total Time:
2 hr 40 min
Prep:
10 min
Inactive:
30 min
Cook:
2 hr

Yield:
6 to 8 servings
Level:
Easy

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
Directions
Watch how to make this recipe

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 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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Pairs Well With
Cabernet Sauvignon

Rich, intense red wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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4.9 194
I think this was both the best thing I've ever made and the best thing I've ever put in my mouth. So, so easy! Made it for my folks for Christmas they were blown away,as was I. Thanks Mr. Flay and Food Network! item not reviewed by moderator and published
This was easy and wonderful. Was nervous that most recipes say to start at 500 and reduce. I did that one year and it didn't turn out. So if your looking for a great prime with the au jus. I suggest this one. item not reviewed by moderator and published
Flawless! The au jus was easy to make and it's flavor was incredible. item not reviewed by moderator and published
First time ever making a prime rib! This was spectacular! Had 12 family members at dinner and the room was quiet because people were devouring this. item not reviewed by moderator and published
Scrumptious! The au jus was to die for! I will make this again and again! item not reviewed by moderator and published
I've been making this recipe since 2009! My family and in-laws love it!!!! Thanks Bobby!!! I always feel like a professional chef when I serve this!!! item not reviewed by moderator and published
Oh My Goodness. This is my first review of a recipe. I must say this was so easy to prepare and the flavor was outstanding. Followed another review and made with Alton's horseradish cream sauce. All I can say is YUM : ) A definite keeper! item not reviewed by moderator and published
The best!!!! I was so worried because I had never made prime rib before but I made a 14 pound prime rib for Christmas Day (16 people) and it turned out perfect. I didn't have any leftovers at all!! I had 3 people not come due to the flu so next year same recipe but I will probably make two. Thank you Bobby Flay!!!! item not reviewed by moderator and published
Be Careful! Recipe says to reduce the Au Jus on high heat. Reducing the wine went well. I then added the beef stock, still on high heat. About 5 minutes later the sauce exploded out of the pan. Covered the microwave above the stove, splattered the ceiling, and burned my forehead and hand. Fortunately, I had glasses on, protecting my eyes. I would recommend reducing at a medium-high heat. The prime rib was deliscous item not reviewed by moderator and published
Awesome recipe! The Au Jus was incredible and I didn't even use the thyme. item not reviewed by moderator and published
Amazing! I've made this 3-4 times and it is a hit! Serve with Alton Brown's horseradish sour cream sauce- PERFECT combination. Note: 135 degrees is too hot for medium rare. Take it out of the oven at 120 degrees and let it rest for 20-30 minutes. item not reviewed by moderator and published
Very Good Recipe! Next time I would pull the Prime Rib at 120 and tent it to get Med Rare in the middle. The Au Jus was great, but I reduced the amount of Beef Broth by 1/2 which I would definitely do again. Our Prime Rib was only about 4 lbs so this may have been the reason it cooked so fast (it jumped from 120 to 135 in the oven very fast). Overall a very good recipe that I will use again for sure! item not reviewed by moderator and published
Like Butter! We made this recipe for Christmas dinner with a 12 pound prime rib roast. Followed the recipe exactly and like most say, the key is the meat thermometer and the internal temperature. The other important part is letting the meat sit for awhile beforehand with the salt and pepper. The Au Jus was delicious, no more time then a good gravy would have taken. Our company raved about the flavor and tenderness of the meat. item not reviewed by moderator and published
Agh!!! Should have listened to the Butcher and set my auto probe for 125!!! Set it for 135 because Husband likes his prime on the medium side. By the time we served it up, the internal temp was up to 150 and way too done for my taste. However, the au jus sauce was delicious!!! And yes, it took forever to reduce down. The whole time needed for the au jus, the roast was tented and continued cooking in its own juices so we REALLY needed the au jus to help the now over cooked prime. Live and learn. Will know better next time! item not reviewed by moderator and published
Delicious! I have making this for years, and people think it's my recipe! Thank you Bobby Flay. item not reviewed by moderator and published
I tried many foodnetwork recipes trying to prepare a rib roast rare to medium rare. They say that you should roast at between 325 to 425 degrees to an internal temp of 120 to 145 degrees. No wonder I was so disappointed. What I found worked best for a 6 pound roast was to roast at 325 to an internal temperature of 105. After a 20 minute rest, the roast was a perfect medium rare at 125. I used 1/2 cup wine in the au jus and substituted 1 1/2 cups of beef broth. A much better use of the wine is to serve it with the roast. FYI, beef has 13 ribs. First 5 in the chuck, 6-12 in the primal rib cut, and 13th with the short ribs. The 10th-12th are considered the most tender. My father was a butcher who started with sides of beef. Most butchers now only see the primal rib as it comes from the packing plant, 7 ribs. Just ask for the short end. item not reviewed by moderator and published
I make this every Christmas for my family and just love it. They count on me making this. item not reviewed by moderator and published
A few tips I applied after reading other recipes. After washing your prime rib, wrap it with a paper towel, let it sit in the fridge for a few hours, and replace it when it absorbs the moistness. Let your meat sit until room temp so it evenly cooks. For max flavor, liberally salt and pepper it, and put garlic slivers throughout - you can really taste the garlic infused in the meat. I like my prime rib crusted so I added herbs to the outer layer. My 7 lbs roast was cooked at 325 degrees for about 2 1/2 hours. Don't go by the hours, I strictly went by what my meat thermometer said. I took it out after internal temp reached 118 degrees because it keeps cooking after it comes out of the oven. After it rest, put it in the oven at 500 degrees until it crusts (about 8 mins. Don't worry about it cooking some more internally b/c it quickly just blast and crust the outside. Served with homemade mashed potatoes and was phenomenal! item not reviewed by moderator and published
Amazingly good. I've made this twice now. We have a good butcher shop nearby and I've gotten a couple of really nice prime ribs from them for this. One friend said it was the best meal he had ever had. item not reviewed by moderator and published
I have never prepared a prime rib and decided to try this recipe on New Years Eve for 22 of my closest friends. I purchased a 15 pound rib roast and followed the recipe to a tee. It turned out far better than I expected. It was perfectly cooked and everyone said the Au Jus was the best they had ever eaten. Can't wait to try it again with another group. item not reviewed by moderator and published
This is a simple recipe with big wow factor. The flavour of the beef really comes through and the colouring on the meat was much better than I expected (although I did use the convect roast feature on my oven with a thermometer. It was just perfect..maximum flavour! item not reviewed by moderator and published
Simple to make and it was outstanding!! We added it to our Thanksgiving get together as a second choice. and I think it will forever be added. I have passed the recipe along to two friends who have had the same reviews from their family. item not reviewed by moderator and published
This was so incredibly awesome! Absolutely the best thing I've ever made. It will now be our Christmas dinner every year. And a few other times a year too! item not reviewed by moderator and published
Good Heavens!!! If everyone understood how easy this is, they would have it every month. I had a smaller piece of meat 4lbs with 2 bones and cooked it exactly as directed. The temp hit 135 degrees after 1.5 hours. I took it out and tented it while I mixed Alton Brown's horseradish cream sauce. I made it with Gold's horseradish and the rib/horseradish sauce combination was fantastic!! Now this is the way to start the New Year!! item not reviewed by moderator and published
I made this for New Year's Eve. I had a boneless Rib Roast so I had to modify the time. I used Paula Dean's recipe for the cooking method and Bobby's au jus. I used Alton Brown's horseradish's cream sauce. The friends we had over said it was the best prime rib they'd ever had... Thank you food network item not reviewed by moderator and published
Wonderful! My 17 year old said he'd be home for every New Years Eve if this was on the menu! Looking forward to sandwiches with the leftovers today. item not reviewed by moderator and published
This dish was easy to make and it was wonderful! My family loved it. item not reviewed by moderator and published
love this! So easy item not reviewed by moderator and published
Had the prime rib for Christmas dinner and it was absolutely delicious. The au jus takes longer to reduce but it's worth the wait! item not reviewed by moderator and published
Thank you for this recipe, it was fabulous. I was a rookie prime rib roaster and mine turned out perfect. Great flavor and I got lots of compliments at Christmas dinner. There is a ton of au jus and I didn't let it reduce as much as it should have, but it was still good to me. Looking forward to make this again. item not reviewed by moderator and published
Can't wait until Christmas to cook this again! Turned out perfect. After reading the reviews, I reduced the regular amount of wine, but when it was time to add the beef stock, I used Knorr beef stock that comes in the little tubs and you dilute with 3.5 cups of water. I just diluted it with half the water to have a concentrated stock. I didn't have to reduce near as long. Au Jus took about 20 minutes and was over the top. My son was trying to figure out what his favorite vehicle for the Au Jus was.... roll, meat or mashed potatoes... lolol Will make again. I only cooked until my thermometer reached 125 degrees. This took 2 hours 15 min. with a 6 pound roast. Also threw some fresh rosemary in with the thyme because I had it on hand. Really really yummy! item not reviewed by moderator and published
I had a 9 lb roast and it 3 hrs to get to 135 F, but worth the wait, turned out delicious. Served to extended family over the Holidays, everone loved it. The Au Jus took longer to reduce than the recipe lead me to believe, took about 1 hr of boiling. Next time I will use less broth and wine so I have less liquid to start with. item not reviewed by moderator and published
I make this every year for our Christmas dinner, we absolutely love it! Can't wait to make it again next week for Xmas! item not reviewed by moderator and published
I made this for Thanksgiving this year instead of a turkey. It was beyond AMAZING! My husband (who usually cooks our large cuts of beef was incredibly impressed. I will definitely make this again. At first I was nervous that this wouldn't be seasoned enough, but I still made it exactly as the recipe specifies and now that I've had it I wouldn't change a thing. Delicious!!! item not reviewed by moderator and published
This prime rib is so good I've started a party for it. Saturday is my 3rd Annual Prime Rib Christmas Party and I can't wait. this year I bought a 17 lb. prime rib. Every invite I sent was promptly answered with an enthusiastic "YES" It's a must try! item not reviewed by moderator and published
Perfect. Purchased a three bone rib roast which was 6LB (40 bucks and followed every step - changing nothing. I will do this one again for sure. It was perfect! item not reviewed by moderator and published
OMG! The best pime rib ever! I made this last year for Christmas and we devoured it. I bought an 8 pounder for the 3 of us so we could have leftovers....needless to say, the leftovers didn't last long. It was so moist and juicy. This is my go to recipe from now on. Thanks for a great dish! item not reviewed by moderator and published
"DELISH!!!!" I don't normally like to eat beef, but because my husband loves steak, I decided to suprise him and make this recipe. We bought a 4 pound prime rib and my husband must have eaten 3 pounds!!!! The prime rib was moist, juicy, and tender. This recipe will be a Christmas staple in our house. from now on Thanks, Bobby for a great recipe. item not reviewed by moderator and published
Delicious !!!! I made this for Christmas and my family loved it , really amazing recipe ! item not reviewed by moderator and published
Oh my God this was amazing!! Don't change a thing!! Easy recipe to follow, turned our great! item not reviewed by moderator and published
I let every member of my family choose their Birthday dinner and I prepare it as my gift, and when it's something I usually make, it's not much of a challenge. But, my Mother-in Law's favorite dish is Prime Rib which I had never prepared so I defered to this recipe. Wow! Everyone especially my mother-in-law was so impressed with this dish that it's all I heard about for the rest of the weekend. I prepared everything just the way it's written: weight, times, ingredients, etc... and it came out perfect. The best comments I heard was when my meal tasted like something ordered at a top steak house. Thank you Bobby Flay and the Food Network for making us at home Chefs winners to our families and friends. item not reviewed by moderator and published
Bobby's recipe is WONDERFUL! The au jus is to die for, and the roast turned out perfectly. I had a 4+ lb. roast and stuck a digital thermometer in it. Pulled it out of the oven at 134 degrees, made the sauce and served. Highly recommend this recipe ! item not reviewed by moderator and published
Used this with a 10 lb roast for a large dinner party. The preparation was so low maintenance it allowed me to spend time with my guests and the meal was very well received. One tip, if you're freezing leftovers you may want to remove the thyme from the roast before storing. Otherwise, the flavor is a bit overpowering. item not reviewed by moderator and published
I chose this recipe for it's rating and easy to make. Never in my life I thought it would be this wonderful of a flavor. I made this back in 2010 for our Christmas party and it was a hit! Everyone enjoyed the prime rib and wished there were more of it. I cannot wait to make this again. Thank you for the wonderful recipe. item not reviewed by moderator and published
Mr Flay....you ROCK!!! My Prime Rib came out unreal! Cooked to rare then put the au Jus to a boil and put the cuts in to cook to medium, tender,tasty,awesome! item not reviewed by moderator and published
YUM YUM YUM! this was awesome. I did a 12 lb. Prime Rib -- although I seared it @450 for about 15-20 minutes first. The Au Jus was wonderful. Also did Alton Brown's Horseradish cream -- the meal was just delicious, and my family raved about it. item not reviewed by moderator and published
Great Prime Rib recipe! I made this roast for a Christmas Eve family dinner. Everyone enjoyed the flavor and texture. It takes a small amount of time to prep. Yeah- on busy nights. A different twist, I tried cooking this 4 lb prime rib roast in a cooking bag for 2 hours. Next time I will cook for a shorter amount of time. Thanks for sharing your recipe Bobby. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
this is the best every the only way i make it now item not reviewed by moderator and published
I have made this Prime Rib for about five years now and everyone who eats it loves it! TY Bobby item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
great recipe first time i made a prime rib item not reviewed by moderator and published
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! item not reviewed by moderator and published
Amazing! I made French Dips w/ goat cheese (herb). Pretty damn good. Use thermometer. item not reviewed by moderator and published
I've made this one several times and it never fails to be a winner! item not reviewed by moderator and published
Really easy and very tasty. Had some difficulty with time/temperature, but all came out well in the end. Hard to mess this one up. item not reviewed by moderator and published
Best prime rib ever! Au jus is on point!!! Will make again, item not reviewed by moderator and published
Good basic recipe. I rub/smear in 'beef base' in lieu of the salt and sear the outside of the meat before I slap it into the oven (500 degrees for about 25-30 minutes, then lower it to 325 for the remainder until rare! The beef base imparts such an intense flavor, it's almost hedonistic. item not reviewed by moderator and published
WOW. My first try with a rib roast and was utterly amazed at how perfect it came out. Can't believe how simple and easy this was! Halfed the jus recipe and could have put it in a glass and drank it, it was that good. Thanks for another home run Mr. Flay! (Would never have done this without our digital thermometer: pulled it out at 130 degrees and let it sit tented for while to reach 135. Couldn't have been more perfectly cooked!) item not reviewed by moderator and published
This was the first big meal that I attempted, and it was perfect!!! Amazing sauce item not reviewed by moderator and published
Very simple, yet tasty recipe. Don't blame Bobby Flay if you can't read a recipe... It clearly says roast for ABOUT 2 hours.. you can't expect your roast to come out perfectly cooked after 2 hours.. invest in a quick read thermometer item not reviewed by moderator and published
Taste great but I dont know where he came up with that cook time, I did my roast at the exact time in the recipe for the weight and it was extremly undercooked, I took it to a christmas party and couldnt even serve it (quit embaressing)! I did not use a thermometer becuase I trusted the recipe, mistake. use a meat thermometer! item not reviewed by moderator and published
Excellent. Made it for Christmas 2010. Very tasty and yet very simple. item not reviewed by moderator and published
I made this for Christmas dinner, it was the best prime rib I have ever made, very easy. Followed the recipe exactly. This is my new Christmas dinner recipe. Even my daughter who hates beef ate it. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
Really great recipe. My husband and I made this for Christmas and it was awesome. The left overs make great French Dip sandwiches too :) item not reviewed by moderator and published
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! item not reviewed by moderator and published
This recipe was a big success and was truly OUTSTANDING ! item not reviewed by moderator and published
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. item not reviewed by moderator and published
Made this last night for Christmas dinner and my husband said it's some of the best prime rib he's ever had. The flavor was perfect and the meat really tender. Will definitely make again soon! item not reviewed by moderator and published
Really easy, and very good -- a big success for Christmas dinner with 7 adults and 3 kids.. I had 7 lbs (enough for the 10 of us) and took it out at exactly 2 hours. It was medium rare to medium. The thermometer read 127. If I had waited until 135 it would have been over done. I'll make this again some time, and when I do I will probably cut back an the au jus and deglaze with just 1 cup of wine and then add 2 cups of beef broth and reduce. 2 cups wine and 4 cups broth took too long to reduce, and there was way more au jus than needed -- really, the meat was so tender, flavorful and juicy that the au jus was unnecessary. The recipe doesn't say whether to trim excess fat from the roast. I cut off the thick, hard layer of fat that was on my roast, and will do it the same way next time. item not reviewed by moderator and published
LOVE IT item not reviewed by moderator and published
We had this for Christmas Dinner and it was delicious. Will definitely make again. item not reviewed by moderator and published
I have made this prime rib three times for my family and each time it has gotten rave reviews. My 8 year old daughter requested it for her birthday dinner instead of going out to a restuarant. Thank you, Bobby, for such an amazing recipe!! item not reviewed by moderator and published
Have made this several times, Love it! item not reviewed by moderator and published
Awesome......make every year for Christmas dinner and entire family of 30 wants the secret recipe! This year we have to make 2. item not reviewed by moderator and published
Please remind me where you bought the prime rib. item not reviewed by moderator and published
Fantastic! My family loved this! I actually added more thyme than called for and a dash of rosemary, I had the local meat dept mix me up a rub for the roast and dinner was delicious, I was very happy "I could say i made that!!!" item not reviewed by moderator and published
five stars cuz i just love bobby he is charming and such a nice guy and charitable esp for kids: so i'm a yoga teacher and pescetarian now for 12 years but my new guy LOVES MEAT! luckily we live in like, cow country now,so the meat is NOT factory farmed, I'm getting used to grilling or broiling a steak or chop with veggies or salmon when i cook...BUT A ROAST!? INTIMIDATING! But this seems soooo super easy! Gonna try it over the holidaze cuz I hafta be a hostess for his fam. i hope my friends don't lynch me! now Y must it b so complicated to b aware and please everyone at the same time...hmmm.... item not reviewed by moderator and published
I made this dish for my husband on Fathers Day and he absolutely loved it!! the au jus' is winners!! from now on this is the way I'm gonna make my Prime Rib! Got a nice peice of meat from Costso's and all I did was rub it all around with Hawaiian Salt (rock salt) and peper, and put it on a bed of carrots, onion and celery..after added all that in for the au jus'...GREAT JOB BOBBY!! item not reviewed by moderator and published
I did this last night for a special event. I bought a really good piece of meat, 7lbs. I put about 20 slits in the roast and put in the fresh garlic. I also rubbed the roast with a mixture of salt, EVOO, fresh chopped thyme and rosemary. 7lbs took 2.5 hours for medium. So juicy, pink in the middle and perfectly seasoned. I never made one this good before. Company raved and raved. For the Au Jus, I used Lowrys mix, and added some of the juices from the pan, and then put in fresh thyme too. I did not get a lot of juice, so during cooking put water in the pan for extra moisture. This allows for more juice. A real keeper!!! Thanks Bobby...I love your shows too. item not reviewed by moderator and published
Thanks Bobby, this was a big hit with my family. I actually was quite proud of my meal and felt like a Queen. My family loved my meal so much they did the dishes afterwards, and that never happens around my house. LOL item not reviewed by moderator and published
Really liked flavor but never thickened for me- didn't have roasting rack so emptied drippings into sauce pan. Gave lots of time to thicken and followed recipe exactly. Ended up having to refrigerate overnight to thicken. Great flavor though. item not reviewed by moderator and published
Easter sunday 2010 was a hit with this mouth watering recipe! I actually think my wife loves me more now that dinner is finished! It was that good! and so easy! i order prim rib, when available at our favorite spot. i told my wife we weren't going there any more, we're staying home next time! She just smiled and continued to eat! Even the children loved "daddy's cooking!" thanks Bobby! item not reviewed by moderator and published
I love to cook and have long wanted to try prime rib but was intimidated. I made this a few weeks ago in a trial run before an important function. It was VERY EASY! I had my daughter and son in law there to try it out with me. I was tasting, processing when I realized that my daughter and son in law were silent and thought maybe they didn't like it. I had to ask more than once when my daughter replied that she didn't think she could talk. It was THAT good!! item not reviewed by moderator and published
Very easy recipe. The beef was perfect! The roaster pan across two burners was a bit intimidating with the sizzling and popping of the beef fat. Next time, I was transfer to a cast iron skillet to finish the au jus. item not reviewed by moderator and published
I made this New Years Day 2010 and it was a huge hit. The au jus came out perfect and the meat was very flavorful. Simple to cook! I will be following this recipe again! item not reviewed by moderator and published
Great!!!! Made prime rib last night , made a paste with the garlic added 1/2 a large onion and tbs. of fresh thyme choped, put in grinder added vergin olive oil to make a paste.Smeared paste on prime rib all sides, put on roasting pan as directed, Made thyme au jus sauce but put about 2 0z of grand mania (all i had) and 1cup of red wine, 2 cans of beef broth, thyme and pan drippings with some of the cooked paste to au jus, Really Good. Pan seared leftovers the next day great flavor. Going to try dry aged next time, not that this was not great but like to try different recipes. item not reviewed by moderator and published
Absolutely delish!!! I've made this recipe a few times and with excellent results each time. I even ventured on my own and made a thyme garlic olive oil kosher salt rub by putting all ingredients in the processor and rubbing all over the prime rib prior to cooking and i woudn't of thought this recipe could get better but it did!!! item not reviewed by moderator and published
I used this recipe to cook a rib roast for Christmas and impressed the heck out of everyone! I told them it was the recipe. Thank you Bobby Flay. item not reviewed by moderator and published
I do alot of cooking but this Thyme Au Jus sauce was so remarkable!!!!! So simple but yet so VERY DELICIOUS..... I was in aww of the flavor of the sauce, the Thyme really bring out the flavor of the Au Jus!!!!! I would make this for anybody! Thanks Mr. Bobby Flay item not reviewed by moderator and published
I have had a friend who has been bragging this recipe up for months now. New Years Eve I had the chance to experience it. There are NO further words needed than THIS IS THE BEST PRIME RIB I'VE EVER HAD!!!!!!!! item not reviewed by moderator and published
Best Prime Ribite ever. item not reviewed by moderator and published
very helpful. thanks. item not reviewed by moderator and published
Are you saying that if you like med.rare you should take out at 125?? item not reviewed by moderator and published
As a 1st time prime rib chef, your review now makes PERFECT sense to me! item not reviewed by moderator and published

This recipe is featured in:

The Best Christmas Recipes