Roasted Prime Rib with Thyme and Marsala

Total Time:
3 hr 20 min
Prep:
10 min
Inactive:
55 min
Cook:
2 hr 15 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • Beef:
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 cloves garlic, minced
  • One 6-pound bone-in beef prime rib roast, trussed
  • Sauce:
  • 2 cups low-sodium beef broth
  • 1 cup sweet marsala
  • 3 tablespoons arrowroot
  • 1 tablespoon chopped fresh thyme
  • 3 tablespoons unsalted butter, at room temperature, cut into 1/2-inch pieces
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
Directions
Watch how to make this recipe.
  • For the beef: Allow the beef to stand at room temperature before roasting, 30 minutes. Place an oven rack in the center of the oven. Preheat the oven to 425 degrees F.

  • Mix together the thyme, salt, pepper and garlic in a small bowl. Make 1-inch-long, 1/2-inch-deep slits all over the meat using a paring knife. Rub the garlic mixture into the slits and onto the rest of the meat. Place the meat, fat-side up, in a shallow roasting pan. Roast for 45 minutes. Cover the meat with foil and continue to roast until a meat thermometer inserted straight down into the center of the meat registers 145 degrees F for medium-rare, 65 to 75 minutes. Place the roast on a baking sheet and tent with foil. Allow to rest for 20 minutes.

  • For the sauce: Combine any juices from the rested meat with the broth, marsala, arrowroot and thyme in a medium saucepan. Bring to a boil, stirring constantly. Reduce the heat and simmer until thick, 20 minutes. Whisk in the butter until smooth and season with salt and pepper. Pour the sauce into a serving pitcher.

  • Slice the roast into 1/2-inch-thick slices and arrange on a platter. Serve the sauce alongside.


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