Name: Prime Rib with Red Wine-Thyme Butter Sauce
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT5H50M0.000S
Yield: 8 to 10 servings
Ingredients: 2 sticks unsalted butter, at room temperature; 1/4 cup fresh thyme leaves; Kosher salt and freshly ground black pepper; One 12- to 14-pound prime rib, trimmed of some excess fat; 11 large cloves garlic, 8 whole and 3 chopped; Canola oil, for brushing; Kosher salt and freshly ground black pepper; Kosher salt and freshly ground black pepper; 3 shallots, chopped; 1 bottle Cabernet Sauvignon; Few splashes Cabernet Sauvignon vinegar; 4 cups homemade roasted chicken stock, warmed; 12 whole black peppercorns; Chopped fresh parsley, for garnish

Directions

WATCH

Watch how to make this recipe.

For the butter: Combine the butter and thyme in a food processor and process until smooth, then season with salt and pepper. Scrape the butter into a ramekin, cover with plastic wrap and refrigerate until cold and the flavors meld, at least 2 hours and up to 48 hours.
For the prime rib: Remove the prime rib from the refrigerator 2 hours before roasting. Pat the surface dry with paper towels. Make 8 small slits over the surface of the fat cap and fill each slit with a whole garlic clove.
Place the roast on a large cutting board, then brush with oil and season heavily with salt and pepper 15 minutes before roasting.
Preheat the oven to 450 degrees F.
Place the roast, bone-side down (fat-side up), in a large roasting pan fitted with a rack. Roast for 20 minutes. Reduce the heat to 350 degrees F and continue roasting until a digital instant-read thermometer inserted into the center and ends of the meat registers 125 degrees F for medium-rare doneness, about 3 hours. Start checking the temperature after 2 hours.
Transfer the meat to a cutting board with a juice groove. Pour off all but a few tablespoons of the fat from the pan, and place the roasting pan over two burners set to high heat. Add the shallots and the remaining 3 cloves chopped garlic, and cook until soft, about 4 minutes. Add the wine and vinegar and cook until reduced by three-quarters, about 5 minutes. Add the stock and peppercorns, and bring to a boil. Cook until reduced by half, about 10 minutes. Strain the sauce into a medium saucepan set over low heat. Bring to a simmer and cook until reduced a bit further. Slowly whisk in the cold thyme butter and cook until the sauce thickens (do not boil or the sauce will break). Season with salt and pepper. Finish with a dash of Cabernet Sauvignon vinegar and the chopped parsley to serve.

Cook’s Note

Have the butcher trim some of the excess fat from the roast, leaving a layer of fat to protect and baste the roast as it cooks.

Stuffed Bell Pepper Soup

Carne Asada

Cheddar and Apple Grilled Cheese Sandwiches

Healthy Dried Mushroom and Barley Soup

Halloween Crispy Rice Treats

On Tonight

Halloween Baking Championship

Diners, Drive-Ins and Dives

Guy's Grocery Games

The Pioneer Woman

The Kitchen

Giada at Home

Kardea Brown

Ree Drummond

Ina Garten

Sunny Anderson

Bobby Flay

Valerie Bertinelli

Guy Fieri

Giada De Laurentiis

Molly Yeh

Step-by-Step Tutorials

Live Classes with Q&A

Tofu Tacos

Encore: Silky Broccoli Soup with Pimento Cheese Tartines

Encore: Ultimate Dairy-Free Hot Chocolate (Viennese-Style Hot Chocolate)

Pan-Fried Fish with Pumpkin Pipián

South Indian-ish Butternut Squash

Apple Blondies with Brown Butter and Flaky Sea Salt

Try Premium

Pozole Verde con Pollo (Green Chicken-and-Hominy Stew)

Glazed Salmon with Spiced Carrots

Buffalo Chicken Breast with Crunchy Celery Salad

Tofu Tacos

Encore: Silky Broccoli Soup with Pimento Cheese Tartines

Encore: Ultimate Dairy-Free Hot Chocolate (Viennese-Style Hot Chocolate)

Pan-Fried Fish with Pumpkin Pipián

South Indian-ish Butternut Squash

Apple Blondies with Brown Butter and Flaky Sea Salt

Encore: Healthy Napa Chicken Salad

Prime Rib with Red Wine-Thyme Butter Sauce

Fresh Thyme Butter:

Prime Rib:

Categories: