Food Network
Home> Recipes> Beef>
Roast Prime Rib with Thyme Au Jus Recipe

Roast Prime Rib with Thyme Au Jus

Show:

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (177)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 177

Showing 91-100 of 177

Sort by:

Newest

  • on December 28, 2009

    Flag

    The Au jus was incredible, a perfect compliment to the Prime Rib. I live in Glenwood Springs CO 5763' above sea level, so I had to adjust the cooking times and temps a bit. Would definately make it again! Thanks!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 28, 2009

    Flag

    It was delicious and I was proud to serve it on Christmas Eve. I added some granulated garlic to the Au Jus and it was perfect and so easy to make. Will definitely make again. Served it with Emeril's horseradish sauce which was a wonderful accompaniment.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 27, 2009

    Flag

    I bought a 5 pound prime rib and cooked it @ 375degrees for 20 minutes per pound (or until themometer read 120 degrees it was nice and RARE the way we love it. Also, I used less salt after reading that the gravy would be too salty. I also sliced some yukon gold potato's, carrots and an onion around the beef while it roasted. I love roasted potato's and carrots. Plus. it makes the gravy taste better. It came out perfect with red wine deglaze and some beef stock with a few tsp's of flour shaken hard to avoid any lumps. This was for 3 people and there was only enough left for my son to make 1 large sandwich. Next time I will purchase a 6-7 pound for more leftovers. This was a great recipe by Bobby Flay. Thanks for making Christmas dinner just perfect!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 26, 2009

    Flag

    There were several recipes to choose from, and I am so glad I chose this one. My boys raved about the taste, they said it was restruant quality. The thyme au jus was the best. It made me the hit of the evening! Thanks

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 26, 2009

    Flag

    Every year our Xmas meal is a prime rib dinner. I have used various recipes, with varying results for over 30 years. This is the recipe I will now use exclusively.
    Bobby, our roast was perfection, in every way. Perfectly pink, but not too rare.
    Sliced nice & thin with that dark & flavorful au jus.
    I served the prime rib with Ina's Fennel Scalloped potatoes, oven roasted brussel sprouts, & popovers. Visually gorgeous! The meal was off the charts fantastic!!
    Thank You, Bobby Flay!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 25, 2009

    Flag

    Very little prep time. Throw in over and let cook for 2 hours. Doesn't get any easier that this!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 25, 2009

    Flag

    I loved the results.... easy to prep and roast... I did however add to the cook time as well to Med. Used White wine (all i had on hand Still turned out outstanding I will make this year after year for the holiday season dinner Thanks so much Bobby for making it simple but elegant....

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 25, 2009

    Flag

    I made this for our annual Christmas party and it was outstanding. The cook time is spot on and the au jus is delicious. Didn't need to change a thing and it came out as the best prime rib I have ever eaten. It's easy to make and better than all but the best restaurants. Thumbs up to Bobby Flay.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 22, 2009

    Flag

    Simple and easey anybody can do it, delicious, the only problem is there are never leftivers its such a hit!!! I didnt even know I liked au jus untill I nade it with this recipe and the prime rib is perfectly done,,,,,GREAT RECIPE!!!!!! EASEY!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 03, 2009

    Flag

    As luck would have it, I am home today waiting for a delivery. This roast is perfect. so easy. Love the idea of the garlic and thyme. And the killer jus to follow. Meanwhile, the cauliflower is bubbling away in three cheeses and cream. Why even think beyond these recipes? I am chuckling because my family will swoon. Thank you so, so much!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1... 5 6 7 8 9 10 11 12 13 14 15 ... 18 Next »
Advertisement
[an error occurred while processing this directive]

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.