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

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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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
Best Prime Ribite ever. item not reviewed by moderator and published

This recipe is featured in:

The Best Christmas Recipes