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Roast Prime Rib with Thyme Au Jus Recipe

Roast Prime Rib with Thyme Au Jus

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

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Average Rating:

Total Reviews: 177

Showing 121-130 of 177

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  • on December 10, 2008

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    I have cooked this last Christmas Eve -- there was not 1 scrap left. This year I am having 34 people for Christmas Eve and would like to cook this again but how big or how many roasts should I get for this large crowd?

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  • on December 07, 2008

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    Made this for Thanksgiving....could not stop eating. It was a hit. Everyone complimented me & asked how did I come up with so much flavor. I would have loved to get all the credit, but I needed to give credit where credit is due. Excellent Bobby. Your recipes never fail. BTW, The Au Jus was just as fabulous. Lots of flavor. I was kind of worried, but it was great. My guests doused the prime rib on the Au Jus. Never a dull moment with Bobby. Thank you. You keep on cooking & so will we... :-

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  • on May 18, 2008

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    This was a great recipe all around. The Au Jus was perfect. We decided that we may want to take out the prime rib when the inner temperature reaches 130 degrees, as the 135 degrees was just a hair too dry for us. We had a 6 1/2 pound prime rib. We highly recommend this recipe. Thanks Bobby Flay!

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  • on May 11, 2008

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    Very easy to follow and the thyme flavor was fabulous.

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  • on March 23, 2008

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    I made this for Easter dinner and my family and I loved it. It was so easy to make.

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  • on February 17, 2008

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    I, too, was nervous considering the $120 investment...but, this was out of this world! I prepared this for my family for Christmas day and we were actually groaning while we ate! Bobby, the directions were just perfect and we, too, will have this for Christmas each year. In fact, it has become my "go to special event" meal, too. I also prepared a horseradish sauce to offer and I can't imagine a more impressive meal. I served Tyler Florence's Ultimate potatoe gratin for the perfect finish! Thanks, Bobby!!!

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  • on January 06, 2008

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    My siblings and I get together for the week after Christmas and we pick different recipes each night to try. This superceded our expectations. It was easy, the meat was perfect and the au jus - the kids raved about! It doesn't get any better than that!

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  • on January 02, 2008

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    I usually cut my prime rib into ribeye steaks and grill them. But, I had company for the holidays and decided to make a prime rib and found this recipe...search no more...it's perfect. Thank you, Bobby. YUMMY...the au jus is AMAZING!!!!!!!!!!

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  • on January 02, 2008

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    This recipe was delicious and very easy to make. The oven basically does the work for you. The only modification I made was instead of using the slivers of garlic, I made a kind of paste with garlic, rosemary, olive oil, salt and pepper, and stuck that into the meat (I made crisscrosses. I also invested in a digital meat thermometer, which I think made this recipe fool proof (my meat went up nearly 20 degrees during resting, so keep that in mind. The au jus is fantastic--followed the recipe exactly for that.

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  • on January 02, 2008

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    My husband and I have tried making prime rib two other times and they didn't turn out very well; this recipe was indeed very good. We made a couple of variations. We actually used Tyler Florence's rub for his prime rib and it was wonderful. The rub was rosemary, alot of chopped garlic a heaping tablespoon of horseradish and alot of salt and pepper and extra virgin olive oil. We like our prime rib medium and cooked it util it reached 140 degrees F. and then let it rest. It was very good. There is indeed alot of Au Jus left and you could easily make a beef stew with the left over juice of have a french beef dip sandwich. We used a electric meat therometer and it helped alot in the guess work. Thanks Bobby and Tyler

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