Roast Prime Rib with Thyme Au Jus

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I always make Prime Rib for Christmas dinner. This recipe was super easy and quick! Everyone raved about the flavor. All 19 of our guests commented on how delish this was and I told them how easy this was and that of course, it was Bobby's recipe. ( they all know what a food network guru I am. 2 thumbs up Bobby!!!

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I made this for Christmas Eve and it was OUTSTANDING! The au jus is not to be missed, so don't skip that part. I used the same wine we drank with the meal and this was the best prime rib I have ever eaten! It was cooked perfectly too! Bobby is the master of flavor! It couldn't have been simpler to prepare either. This will now be part of our Christmas traditions for years to come.

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This was the first time I ever made a standing rib roast. I made it for Christmas Eve. I had 9 guests for dinner. Bobby Flay...thank you so much for this wonderful recipe. I followed it to a tee. It was perfect. The AuJus was perfect. My house still had a delicious aroma the next day. We had a 13 1/2 lb roast...only 2 slices were left. Used the bones to make a beef soup. Thank you again...it was wonderful and I was the star cook...

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Thank you so much Bobby Flay for this tremendous recipe. It is 8:30 P.M. We ate at 2:30 and my house still smells glorious. Everyone loved the Prime Rib with Au Jus and we are looking forward to lunch leftovers tomorrow! : This is my first time to try beef for Christmas and I don't think we're ever going back. Thanks for making me look like a chef! Merry Christmas!

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Just cleaned up from a Christmas dinner that got rave reviews from the family.
So easy to do and my kitchen smelled wonderful while it was cooking. I used Maldon sea salt, fresh ground pepper and lots of sliced fresh garlic. I used an instant read thermometer every hour to check the temp. By bringing the meat to room temperature prior to cooking, the 9 pound roast cooked faster than we expeted. We used the same wine we had at the table for the Au Jus. Thanks Bobby for publishing this recipe - this New York transplant to Chicago gave you credit and we were both a hit.

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I have made this recipe for the past 2 years for christmas and this will be my 3rd time. My friends and my family couldnt stop talking about it. We even gave the recipe to 4 more people. Absolutely amazing, not to mention super simple!!!!

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This was simple elegance at its best. I love to challenge myself and my taste buds with complex recipes, but you can satisfy all your senses with this recipe. A must for a family gathering. Enjoy! Thank you Bobby.

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I made this recipe last Christmas and although it sounded too easy for my taste (I love the challenge of a complex recipe at the holidays, the results were so perfect there really is no reason to make it harder than it has to be. Holiday meals are akin to a competition in my family, but this one garnered heavy praise all around!

Making it again this Christmas. Although we like to vary our Christmas menu, this is the main course everyone asked for again. A huge thumbs-up!

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According to the research I have done, you should have two people for each rib you have (for a generous serving. Also, most good butchers recommend that you request a roast from the small end (ribs 10 through 12 toward the back of the rib section, which is leaner and gives you more meat for your dollar.

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I'm planning to make this recipe next Sunday for 16 adults - can anyone tell me what size roast to get? Can it be sliced thin? Thank you!