Recipe courtesy of Bobby Flay
Save Recipe Print
Total:
2 hr 40 min
Prep:
10 min
Inactive:
30 min
Cook:
2 hr
Yield:
6 to 8 servings
Level:
Easy
Total:
2 hr 40 min
Prep:
10 min
Inactive:
30 min
Cook:
2 hr
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Thirty minutes before roasting the prime rib, remove from the refrigerator and let come to room temperature.

Preheat oven to 350 degrees F.

Make small slits all over the prime rib and fill each slit with a slice of the garlic. Season liberally with the salt and coarse pepper, place on a rack set inside a roasting pan and roast for about 2 hours until medium-rare, or until a thermometer inserted into the center of the meat registers 135 degrees F. Remove the meat to a platter, and tent with foil to keep warm.

Place the roasting pan on top of the stove over 2 burners set on high heat. Add the wine to the pan drippings in the pan and cook over high heat until reduced, scraping the bottom of the pan with a wooden spoon. Add the stock and cook until reduced by half. Whisk in the thyme and season with salt and pepper, to taste.

Slice meat as desired and serve with thyme au jus.

Pairs well with Cabernet Sauvignon

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Prime Rib

Recipe courtesy of Michael Symon

Sunday Rib Roast

Recipe courtesy of Ina Garten

Prime Rib Au Jus

Recipe courtesy of Sandra Lee

Standing Rib Roast

Recipe courtesy of Anne Burrell

Roast Duck

Recipe courtesy of Ina Garten

Prime-Time Pizza Dough

Recipe courtesy of Guy Fieri

Rib Dry Rub

Braised Short Ribs

Recipe courtesy of Anne Burrell

Rib-eye Steak

Recipe courtesy of Weslie Colbert

Browse Reviews By Keyword

          Latest Stories