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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 161-170 of 177

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  • on December 28, 2006

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    Now I know why he's so arrogant, great recipe.

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  • on December 26, 2006

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    Prepared a 7.5 lb prime rib for a special dinner party. I had never tackled a prime rib at home, but this was so good it had my sister raving! She's served prime rib before for her guests, but said this recipe beat them all. The only change we made was making criss-cross slits in the meat and rubbing a paste of minced garlic, rosemary, kosher salt, ground pepper and olive oil on top. Everything else was the same including the au jus and it came out delicious and cooked to perfection.

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  • on December 26, 2006

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    Since I had never prepared Prime Rib before I was a little nervous - this recipe walked me through the steps from when to take out of the refrigerator to preparing the Au Jus. My family raved about the prime rib. I loved the fact that it finished from still pink to more well done for all members to enjoy their favorite cut

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  • on December 26, 2006

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    I used a 4-bone, 8 pound roast, took it out at 132 degrees and tented it while I made au jus. Leaving the thermometer in, I noticed the internal temperature went up to 144 degrees -- too done! While the flavor was delicious, even my husband who likes his meat just barely pink thought it was overdone. I will take it out at 120 next time!

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  • on December 26, 2006

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    Fast and easy recipe. I ended up cooking this roast in my convection oven, so I changed the temperature to 250. It took about 2 3/4 hours and came out superb! I used Merlot to make the au jus and the combination of broth and thyme were wonderful. My husband and son complimented me on a wonderful dinner and said it was the best prime rib they have ever had. Thanks Bobby!

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  • on December 06, 2006

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    I received a call from a vegetarian friend of mine that "luckily" was chosen to cook the meat for his family Christmas party, and he called me for some advice. So we did a quick run through last night with a center cut tenderoin (Prime would be too large for two of us to eat, plus, he's a vegetarian. I kept the rub the same, cooked it to a medium temp. For the Au Jus I used Veggie stock instead of beef. Frankly some of the best au jus I've ever had. I could have reduced it more, but the thyme and red wine complemented each other so well. I'm definately going to be doing a Prime like this sometime soon.

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  • on September 19, 2006

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    I love Bobby Flay and watch him all the time and we tried this recipe and it is to die for........Worked great the first time and want to make it for all our family and friends.........Love his recipes thanks Bobby.....You are awsome.

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  • on September 05, 2006

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    My family loved the way the meat turned out, I followed the recipe to a "t" and it was great and easy......a no brainer!!!!

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  • on May 05, 2006

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    I have never made prime rib before and this was the easiest thing I've ever cooked. Everybody loved it and I will certainly make it again. Try it with a wine from the Rhone valley.

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  • on April 17, 2006

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    I am a little late in the review but the recipe is awesome. I am a novice in cooking prime rib and this recipe was a hit for a family dinner.

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