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
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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By LandK
Tonawanda,NY
on January 02, 2012
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Made this for Christmas Eve and was not disappointed. It was my first time making Prime Rib so I followed the recipe exactly-- it was perfect. Didn't love the Marsala sauce, it was a bit too sweet for me but the meat didn't even need it, it was tender and flavorful!
By DiamondLilHearts
Larkspur, CA
on January 01, 2012
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The meat was cooked perfectly. It's the Marsala and Thyme sauce that was dreadful. I had to doctor it up and add more beef stock. Way too much Marsala and way too much Thyme for my taste.
By DaiseyL
on December 28, 2011
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OMGoodness...this recipe was so easy, simple and loaded with flavor. In a word, DELICIOUS. I was worried that I would under or over cook the meat. The smell of the thyme throughout the house enhansed the other Christmas scents. We will be having Prime Rib for Christmas dinner for now on.
Read all 11 reviews