Roast Prime Rib with Thyme au Jus

Total Time:
2 hr 40 min
10 min
30 min
2 hr

6 to 8 servings

  • 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

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

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    189 Reviews
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    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!!!
    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!
    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!!!!
    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
    Awesome recipe! The Au Jus was incredible and I didn't even use the thyme.
    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.
    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!
    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.
    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!
    very helpful. thanks.
    Delicious! I have making this for years, and people think it's my recipe! Thank you Bobby Flay.
    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. 
    As a 1st time prime rib chef, your review now makes PERFECT sense to me!  
    I make this every Christmas for my family and just love it. They count on me making this.
    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!
    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.
    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.
    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!
    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.
    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!
    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!!
    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
    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.
    This dish was easy to make and it was wonderful! My family loved it.
    love this! So easy
    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!
    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.
    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!
    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.
    I make this every year for our Christmas dinner, we absolutely love it! Can't wait to make it again next week for Xmas!
    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!!!
    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!
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