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Bobby's Prime Rib
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Recipe courtesy of Bobby Flay

Prime Rib with Red Wine-Thyme Butter Sauce

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  • Level: Easy
  • Total: 5 hr 50 min (includes roasting time)
  • Active: 35 min
  • Yield: 8 to 10 servings


Fresh Thyme Butter:

Prime Rib:


  1. 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.
  2. 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.
  3. Place the roast on a large cutting board, then brush with oil and season heavily with salt and pepper 15 minutes before roasting.
  4. Preheat the oven to 450 degrees F.
  5. 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.
  6. 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.