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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 151-160 of 177

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  • on August 13, 2007

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    very simple to do, very little prep time and what results. the meat is delicious and the au jus compliments it without being overpowering like rich sauces can. everyone will love it!

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  • on May 27, 2007

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    This is simple and absolutely wonderful.

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  • on April 16, 2007

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    I tried this and followed the recipe to the letter. The au jus turned out excellent. The next day i made a nice beef-dip for lunch with the leftovers. My dog loved the bones :

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  • on February 26, 2007

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    I've made this twice and will make it many more times. Its really good.

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  • on February 18, 2007

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    One of the best prime ribs i have had in a long time. you could also drizzle some balsamic vinegar over the roast for an added flavor.

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  • on January 20, 2007

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    fantastic!!! easy. mademelook like an iron chef!

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  • on January 17, 2007

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    fixed this for my moms b-day, never did a prime rib, it came out perfect. I reduced the juice a bit to much but other then that it was very good.

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  • on January 17, 2007

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    I used this recipe to cook 2 prime rib roasts for the first time and it was very easy to follow and very tasty when served to my dinner guest of 10.

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  • on January 17, 2007

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    loved it. very easy to prepare and the au jus was fantastic!

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  • on January 01, 2007

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    I make this now for Easter and for Christmas for my parents and in-laws because it is highly requested by them.
    The au jus compliments the meat perfectly, making the roast the highlight, instead of detracting from it like a heavy sauce would in other recipes.
    Making sure to use a very good Merlot for the au jus that you would normally drink on special occasions really makes a difference.

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